JP2009165463A - Fried and dried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fried and dried food in which water contents of potatoes, beans or nuts widely utilizable as food material are sufficiently lowered so as to withstand long-term storage by fry-drying treatment to dry the food material and at the same time, restoring property of the food by hot water can sufficiently be ensured, imparting nice-smelling flavor to the food by high-temperature cooking, excellent in both of the texture and the appearance as the food and prepared as soft food which even aged persons can readily eat; and to provide a method for producing the fried and dried food, by which the food can be produced in steps which are simple as much as possible and at a low cost. <P>SOLUTION: The fried and dried food having hot water restoring property is obtained by carrying out growth crystallization of water content in storage tissues of one or more plants selected from edible potatoes beans and nuts to form spaces in the storage tissue or breaking cell membranes by ice crystals in cells of storage tissues to provide a food material and carrying out frying and drying treatment of the food material. A method for producing fried and dried food includes causing freezing by slow freezing of storage tissues of a plant which is a food material in the tissues to form spaces in tissues or breaking cell membranes and then carrying out fry drying treatment of the food material. As a result, oil is readily permeated into cells or tissues and oil heated in frying treatment acts efficiently on entire cells or tissues. When the food is restored by hot water, original texture of fried and dried food using potatoes, beans or nuts as food materials can sufficiently be restored. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a fried dried processed food made from cocoons, beans, or nuts, and more specifically, a fried dried processed food that can be used for preservative foods such as instant foods that can be restored to hot water and snack confectionery. And a manufacturing method thereof.

  In general, potatoes such as potatoes, satsuma potatoes, taro and yam are storage tissues mainly composed of starch, and also contain vitamins B1 and C and are excellent in nutrition. Because it is surrounded by starch and is difficult to touch the air, it is more stable to heat than other vegetables.

  Therefore, potatoes made from potatoes have a variety of forms of use, and are used not only as ingredients for cooking, but also as ingredients for instant foods (Patent Document 1), snacks and the like.

  Beans and nuts are also plant nutrient storage tissues and have a variety of uses as food materials, and foods fried with butter peanuts and faba beans as snacks are widely preferred by the public.

  When such potatoes, beans, and nuts are used in foodstuffs for instant foods or snacks, they need to be dried to improve their shelf life, and potato chips and beans known as typical snacks Many snack snacks containing nuts are fried with edible oil and dried. In addition, in order to use instant foods such as instant noodles, potatoes and beans are known to be freeze-dried and dried, or those subjected to reduced-pressure frying.

  In addition, when using potato, beans, etc. as an ingredient of instant food, in many cases, it is necessary to prepare so that it may be made into an edible state by pouring hot water just before eating.

  French fries are sometimes subjected to boil blanching and steam blanching as pretreatments for frying, thereby preventing enzyme deactivation and browning (Patent Document 2).

Japanese Patent No. 3411409 Republished patent WO2003 / 0665824

However, freeze-drying and low-pressure frying require certain manufacturing facilities, and are less productive than ordinary frying, requiring certain processes using them, leading to a corresponding increase in cost. In addition, since such a drying process is a process that is performed without heating to a high temperature, there is a problem in that it cannot give a fragrant flavor peculiar to french fries or a special texture.
Conventionally, beans and nuts, when dried, tend to be very hard not only on the surface but also on the inside, and it is difficult to obtain a hot water recovery property in a short time, so that the applicability as an instant food material has not been sufficient.
In addition, beans and nuts are too hard to use when a fried product is used as a snack, and thus cannot be easily eaten by infants and elderly people with weak chewing ability.

  On the other hand, frying treatment (so-called deep frying) that heats food materials to high temperature with oil is a drying method that can be used easily in terms of cost, and there are many foods processed by this drying method, but browning coloring due to oil heating is not The potatoes such as potatoes are thin and good, but some thick ones and beans or nuts should be preserved by reducing the amount of water to the inside, and still have hot water recovery. It ’s difficult.

  That is, in order to give food a sufficient shelf life, it is necessary to dry the moisture content to about 7% or less, preferably 3% or less. Ingredients, hereinafter referred to as “thick potatoes” or “thick potatoes”) or beans or nuts by deep frying, so-called “fly drying”, must be heated at a fairly high temperature for a long time. However, when heated in such a manner, thick potatoes, beans or nuts are colored as if they were burnt black, and if they are burned, the restorability is poor.

By the way, mosses and beans, like other vegetables and fruits, contain polyphenols and enzymes that convert them into oxidized quinones (polyphenol oxidase). It also contains an enzyme called tyrosinase that turns tyrosine into a black pigment called melanin.
Therefore, when processing moss or legumes as food, browning phenomenon occurs when cells broken by peeling or cutting, or liquid in the cell flows out and touches oxygen in the air, A favorable appearance cannot be obtained for the product even by the fly drying treatment.

  Accordingly, an object of the present invention is to solve the above-described problems and to increase the moisture content so that thick potatoes, beans or nuts that can be widely used as food materials can be stored for a long period of time by a frying drying process. Make it dry enough to ensure sufficient restoration by hot water, and give it a savory flavor by cooking at high temperature, making it a fried food with excellent food texture and appearance. In addition, a soft food that can be easily eaten by elderly people, etc. is made, and furthermore, this food is manufactured in as simple a process as possible to establish a method for producing fried foods that can meet the demand for cost reduction. That is.

  In order to solve the above-mentioned problems, the inventors of the present application have conducted intensive research. As a result, they found that the following fried foods and methods for producing the same were suitable, and completed the present invention.

  That is, in the invention of the present application, to reduce the water content of thick potatoes, beans, or nuts used as food materials to provide preservation, and to obtain a fried dry-processed food that is sufficiently reconstituted with hot water One or more kinds selected from, for example, potato, satsuma, taro, yam, and ginger, or one or more beans selected from, for example, peas, broad beans and soybeans, and one or more kinds of nuts selected from, for example, cashew nuts, almonds and peanuts In adopting the food material as a material for fried foods, the water in the storage tissue of potatoes, beans, or nuts is enlarged and crystallized to create gaps in this storage tissue or destroy the cell membrane The food material was fried and dried to obtain a fried food with hot water recovery.

  Freezing of moisture in the tissue creates gaps in the tissue or breaks the cell membrane, making it easier for oil to penetrate cells and tissues, facilitating replacement with moisture, and heating during the frying process Oil works efficiently to every corner of cells and tissues.

  In the present invention, slow freezing can be adopted as a method for causing the water in the storage tissue of thick potatoes, beans, or nuts to grow and crystallize. The slow freezing is preferably slow freezing at a temperature lowering rate of 20 ° C./hour or less during freezing, and the inactivation treatment by heating or acidification can be adopted as the inactivation treatment of the browning enzyme.

  In addition, in order to solve the above-mentioned problems, there is a fragrant cooking feeling unique to potatoes, beans and nuts with good color tone, and in order to make a fried food that has an excellent texture and appearance, After inactivating the browning enzyme of the food material consisting of thick moss or legumes to thicken the water in the storage tissue of this moss or legumes, the cell gap is made porous or A method for producing a fly-dried food, which comprises breaking a cell membrane with intracellular ice crystals and then frying it, can be employed.

  A method for producing a frying-processed food in which the browning enzyme deactivation treatment is an acid treatment for denaturing proteins or a heat treatment in contact with hot water is a preferred method for solving the above-mentioned problems.

And in order to solve the said subject more reliably, as a frying drying temperature in the said manufacturing method, the manufacturing method of the frying processed food which is 120-200 degreeC, Preferably it is 130-180 degreeC is employable.
Furthermore, in the above-described method for producing a fried food, the sugar that undergoes browning reaction by heating during frying is reduced by water exposure, enzymatic degradation, or assimilation by microorganisms before slow freezing or fried drying. You may employ | adopt the manufacturing method of a fried food.

  In this invention, the water in the storage tissue of moss, beans or nuts is crystallized by enlargement to form a gap in the storage tissue, or the food material in which the cell membrane is broken by the ice crystals in the cell is subjected to the fly drying treatment Therefore, when fly-drying so as to be suitable for long-term storage of potatoes, beans, or nuts that are widely used for processing as food materials, the moisture content can be sufficiently lowered to provide more preservability. At the same time, there is an advantage of ensuring easy restoration that is advantageous for instant foods, including hot water and eating softly.

  In addition, the water in the storage tissue of potatoes, beans, or nuts used as food materials is crystallized in an enlarged manner to create gaps in the tissue, or the cell membrane is destroyed by intracellular ice crystals and then fried. In the invention which is the manufacturing method of the fried food processed as described above, there is an advantage that the fried food having the above-mentioned advantages can be surely manufactured while satisfying the demand for cost reduction by a simple manufacturing process.

In addition, after deactivating the brown-changing enzyme of moss or beans as a food material, the water in these storage tissues is crystallized through enlargement to make the cell gap porous, or the cell membrane is formed by ice crystals in the cell. In the method for producing a fly-dried food that is destroyed and then fried, it has the above-mentioned advantages, has a good color tone, has a fragrant cooking feeling peculiar to the material, and has an advantage of producing a fried food that is excellent in texture and appearance. is there.
In the method for producing a fried food, the same advantages as described above can be obtained even if the sugar that undergoes browning reaction by heating during frying is reduced by exposure to water, enzymatic degradation, or utilization by microorganisms. .

  The moss used in this invention is a plant part in which nutrients mainly composed of starch are stored in the rhizomes or roots of plants, and are usually available as food materials such as potato, potato, potato, taro, yam, An example is Nagatoro. In addition, as for the illustrated moss, those having less reducing sugar are suitable for the frying treatment.

The legumes used in the present invention are legume seeds or fruits, which are composed of edible plant storage tissues.
Representative beans include soybeans, azuki beans, kidney beans, broad beans, chickpeas, green beans, lentils, locust beans and the like.

  The nuts used in the present invention refer to well-known nuts that are edible. Usually, the seeds covered with a hard shell are edible. Representative nuts include hazelnuts, macadamia nuts, pistachios, ginnans, chestnuts, pecans and walnuts in addition to cashews, almonds and peanuts. In addition, peanuts produced from legume peanut plant seeds are often included in nuts in the food industry in the lineage classification of plants, so the nuts used in this invention include peanuts. .

For mosses, beans or nuts, the water in the tissue is crystallized to form gaps in the tissue, or the cell membrane is broken by the ice crystals in the cell, and then this is subjected to a fly drying treatment.
The cells in such a state and the water in the tissue in which they are aggregated crystallize and freeze as ice crystals. Normally, the water in the tissue, which is a group of cells, grows as ice crystals and grows into cells. The gap is made porous by ice crystals in the cell or becomes a frozen state in which the cell membrane is broken.

  In order to make the above freezing state positive, for example, it may be normally stored in a freezer at about −10 to −25 ° C. and cooled so that slow freezing occurs, that is, the maximum ice crystal formation zone. The time for passing through the temperature range is lengthened, and ice crystals grow positively in the meantime.

  In the present invention, slow freezing, which is a process that should be avoided from the viewpoint of maintaining freshness, is actively performed on thick potatoes, beans, or nuts. In this way, by using slow freezing to make the oil easily penetrate into cells and tissues, the food material that has been heated during the frying process penetrates every corner of the cells and tissues, and the dry state also heats well. It will be restored efficiently even when water is restored.

  A suitable temperature for slow freezing is preferably slow freezing so that the temperature decrease rate is 20 ° C./hour or less during freezing, and more preferably slow freezing with a temperature decrease rate of 10 ° C./hour or less. It is a condition.

  Thick potatoes, beans, or nuts that are raw materials for the fly-drying treatment of the present invention may be appropriately cut and formed as necessary to adjust the size to a certain degree of thermal conductivity. For example, in the case of moss, at least most of the surface is peeled and cut into a disk, a square, a cube, a rectangular parallelepiped, a string (string), a stick (stick) or other polyhedron, a sphere, an ellipsoid, an amorphous, etc. Although it is preferred to mold it, the leather may be left according to customer preference.

In the case of potato or the like, the size of the molded product, also called potato or potato die, is preferably 50 mm or less in consideration of the certainty of the drying effect by the fly drying treatment. In addition, in order to ensure slow freezing, if the wall thickness is 3 to 30 mm, when restored with hot water, the texture of a unique soft french fries not found in normal thin potato chips It can be fully restored.
As described above, the “thick potato or potato” in the present invention is preferably a potato or potato having a thickness of 3 to 50 mm.

  The fly drying treatment used in the present invention is a well-known food drying processing technique using edible oil, and performs general atmospheric pressure drying. Although reduced-pressure frying may be performed as necessary, it may be considered that the necessity of reduced pressure is low for cost reduction.

  Moreover, it is preferable to inactivate the brown-changing enzyme of moss or beans before the slow freezing described above. The deactivation treatment of the browning enzyme can employ deactivation treatment by heating or acidification. In order to denature and inactivate the protein of the enzyme by heating, for example, it is immersed in hot water at about 80 to 100 ° C. and boiled for a short time from about 30 seconds to about 15 minutes (preferably from 2 to 15 minutes). What is necessary is just to expose to about 110 degreeC water vapor | steam. Alternatively, a method of immersing in an aqueous solution of an acid having a low pH (for example, pH 4 or less, pH 2-4, for example, pH = 2.78 of vitamin C) to denature the protein and inactivate it may be used.

The slow freezing treatment may be generally performed at a much slower temperature drop compared to so-called IQF (rapid freezing), which is cryopreservation for potatoes, beans or nuts.
IQF is performed by a contact freezer, while slow freezing is performed by cooling in a normal freezer. The rate of temperature decrease is preferably about 20 ° C./hour or less until freezing begins. This grows ice crystals inside the material and partially destroys the storage structure, facilitating the removal of water by substitution of water and oil during the frying process.

  The frying conditions are not particularly limited heating conditions, but in order to obtain a desired color tone, it is preferably performed at 120 to 200 ° C. for 2 minutes to 60 minutes, more preferably at 130 to 180 ° C. for 3 minutes to 15 minutes. Is preferred. The temperature and time may be adjusted according to the degree of moisture removal. The food material prepared from french fries and other potatoes, beans, or nuts obtained in this manner is restored by hot water and exhibits a sufficiently favorable texture and flavor.

  Potato (variety: Baron potato) was cut to a size of about 1 × 2 cm with a thickness of 5 mm. Boil 1 kg of this jar with 2 liters of boiling water for 5 minutes to inactivate the potato enzyme to prevent discoloration, then remove this tub from hot water, drain the solution, and put it in a -20 ° C freezer. Frozen. At this time, the rate of temperature decrease until the potato started to freeze was 10 ° C./hour.

  The potato was frozen for 2 days, thawed with running water, treated with 5 kg of palm oil at 150 ° C. for 10 minutes, then taken out and deoiled to obtain french fries. The moisture content of the obtained french fries was 3.0%.

  Potato (variety: Toyoshiro) was cut to a size of about 1 × 2 cm with a thickness of 5 mm, and then immersed in a 5% yeast suspension (Oriental Yeast Co., Ltd .: Oriental yeast) for 3 hours. 1 kg of this koji was boiled in 2 liters of boiling water for 5 minutes to inactivate the potato enzyme to prevent discoloration, and then the potato was removed from the hot water and cooled.

Then, after the immersion liquid was cut, it was frozen in a -20 ° C freezer. The temperature of the potato at this time was 20 ° C./hour until it began to freeze.
The potato was frozen for 2 days, thawed with running water, treated with 5 kg of palm oil at 150 ° C. for 10 minutes, then taken out and deoiled to obtain french fries. The moisture content of the obtained french fries was 3.0%.

  The broad bean skin was removed and placed in a -20 ° C freezer to freeze. This broad bean was frozen for 1 day, thawed with running water, and immersed in a 5% yeast suspension (Oriental Yeast Co., Ltd .: Oriental yeast) for 3 hours. Thereafter, the broad beans were washed with water, fried with palm oil at 140 ° C. for 12 minutes, and then deoiled to obtain a fried food.

  Peanuts were boiled for 1 hour, cooled, and then frozen in a -20 ° C freezer. This peanut was frozen for one day, thawed with running water, fried with palm oil at 150 ° C. for 10 minutes, and then deoiled to obtain a fried food.

[Comparative Example 1]
Potato (variety: Baron potato) was cut to a size of about 1 × 2 cm with a thickness of 5 mm. 1 kg of this salmon was boiled in 2 liters of boiling water for 5 minutes to inactivate the potato enzyme to prevent discoloration, and then the potato was removed from the hot water and frozen in a contact freezer at 10 ° C./min. .

  This potato was frozen for 1 day, thawed with running water, treated with 5 kg of palm oil at 150 ° C. for 12 minutes, then taken out and deoiled to obtain french fries.

[Comparative Example 2]
Potato (variety: Toyoshiro) was cut to a size of about 1 × 2 cm with a thickness of 5 mm, and then immersed in a 5% yeast suspension (Oriental Yeast Co., Ltd .: Oriental yeast) for 3 hours. 1 kg of this koji was boiled in 2 liters of boiling water for 5 minutes to inactivate the potato enzyme to prevent discoloration.

  Then, the immersion liquid was cut | disconnected and quick frozen with the contact freezer. The potato was frozen for 1 day, thawed with running water, subjected to site treatment for 12 minutes with 5 kg of palm oil at 150 ° C., then taken out and deoiled to obtain french fries.

[Comparative Example 3]
Potatoes (variety: Toyoshiro) were cut to a size of about 3.5 × 3.5 cm with a thickness of 35 mm. 1 kg of this koji was boiled in 2 liters of boiling hot water for 15 minutes to inactivate the potato enzyme to prevent discoloration, and then the potato was removed from the hot water and then placed in a -20 ° C freezer to freeze. The temperature drop of the potato at this time was 20 ° C./hour.
The potato was frozen for 1 day, thawed with running water, subjected to site treatment with 5 kg of 160 ° C. palm oil for 70 minutes, then taken out and deoiled to obtain french fries.

[Comparative Example 4]
Excluding the broad bean skin, it was fried with palm oil at 140 ° C. for 12 minutes, and then deoiled to obtain a fried food.

[Comparative Example 5]
Peanuts were fried with palm oil at 150 ° C. for 3 minutes, and then deoiled to obtain a fried food.

  About the above Examples 1-2 and Comparative Examples 1-3, the color of the external appearance, the hot water restoration property, the shape retention property at the time of restoration, flavor were investigated, and the following evaluation criteria evaluated, and the result is shown in Table 1. The symbols are collectively shown.

(A) Appearance color evaluation criteria The color of the potato after fried is visually confirmed, the original color of the potato is set to 5, the one that has been burnt and the color is brown, and the intermediate color is mainly used. The brightness was equally divided into three levels, and a five-level evaluation was performed.

(B) Test method and evaluation criteria for hot water restoration property French fries were put in a cup, and after standing for 3 minutes with hot water, they were sampled. At that time, the texture close to the potato after boiling was set to 5, and the state where the surface became hard and sharp was set to 1, and the intermediate evaluation was equally divided into three levels, and the five levels were evaluated.

(C) Evaluation Criteria for Shape Retention After putting french fries into the cup and allowing it to stand for 3 minutes with hot water, it was gently stirred and the state of the potato was visually confirmed. A case where the shape was solid as it was was set as 5, a case where the shape was crushed was set as 1, and the intermediate evaluation was equally divided into three levels to perform a 5-level evaluation.

(D) Flavor Evaluation Criteria French fries were put in a cup, left with hot water for 3 minutes, and then lightly stirred before tasting. At that time, the case where the flavor of the koji was strong was set as 5, the case where the taste was lost and there was no flavor was set as 1, and the intermediate evaluation was equally divided into three levels, and the 5-level evaluation was performed.

As is clear from the results of Table 1, Comparative Examples 1 and 2 that were fried after quick freezing were evaluated to be low in both hot water recovery and shape retention. In Comparative Example 3, the thickness of the potato is as thick as 35 mm, the effect of slow freezing is not sufficient, the evaluation of hot water recovery is low, and it is quite long to dehydrate to the center of the potato by frying Time was required, so the appearance color rating was low.
On the other hand, in Examples 1 and 2 that satisfy the conditions, it is understood that the texture of the unique soft fried potatoes is sufficiently restored when the hot water is restored.

  When the hot-dry processed food obtained in Example 3 was sprayed with hot water and allowed to stand for 3 minutes and then sampled, the original texture of broad beans was restored. On the other hand, the fried food processed by Comparative Example 4 was browned and had a poor appearance, and was sampled after being left for 3 minutes with hot water, but it was fully restored to the preferred hardness as texture. Was not.

  The fried food of Example 4 is very soft even when eaten as it is compared to the food of Comparative Example 5, and can restore the texture of a unique soft fried bean when restored with hot water. Met.

Claims (11)

  Food is produced by causing crystallization of the water in the plant storage tissue of edible moss, beans or nuts to create gaps in this storage tissue, or destroying the cell membrane by the ice crystals in the cells of the storage tissue A fly-dried food made from the food material that has been fried.   The fried dried processed food according to claim 1, wherein the moss is one or more potatoes selected from potato, satsuma potato, taro, and yam.   The fried dried processed food according to claim 1, wherein the beans are one or more beans selected from peas, fava beans and soybeans.   The fly-dried processed food according to claim 1, wherein the nuts are one or more nuts selected from cashew nuts, almonds, and peanuts.   From the crystallization of edible moss, beans, or nuts by causing the crystals to grow, creating gaps in this storage tissue, or breaking the cell membrane with intracellular ice crystals in the storage tissue, and then fry drying A method for producing a fried food product.   The method for producing a fly-dried processed food according to claim 5, wherein the method for causing the water in the storage tissue to crystallize and enlarge is slow freezing.   The method for producing a freeze-dried processed food according to claim 6, wherein the slow freezing method is slow freezing at a temperature decrease rate of 20 ° C / hour or less during freezing.   In the manufacturing method of the fried food processed in any one of Claims 5-7, before the water | moisture content of moss or beans is enlarged and crystallized, the browning enzyme of moss or beans is inactivated. A method for producing a fried food.   The method for producing a fly-dried food according to claim 8, wherein the inactivation treatment of the browning enzyme is an acid treatment for denaturing proteins, a heat treatment for contacting with hot water, or a deactivation treatment using both in combination.   In the manufacturing method of the fried food processed in any one of Claims 5-7, before slow freezing or before fried drying, the saccharide | sugar which carries out browning reaction by the heating at the time of frying is exposed to water, and it decomposes | disassembles into an enzyme degradation or microorganisms. A method for producing a fried food, which is reduced by assimilation.   The method for producing a fly-dried food according to any one of claims 5 to 10, wherein the frying temperature is 120 to 200 ° C.