JP2009219368A - Fried and dried food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fried and dried food product improved in palate feeling by fry drying, with respect to food that have been difficult to be fried and dried, such as cereals, excellent in preservability by keeping hygroscopicity as low as possible, andretaining flavor for a long time. <P>SOLUTION: This fried and dried food product is obtained by letting a puffed food which is heat-pressurized and swollen by pressure release, such as dried cereal, again absorb moisture in order to completely perform fry treatment, and drying the product by oil frying. A production method of the fried and dried food product includes subjecting a food material to heating and pressurizing treatment, releasing pressure to instantly evaporate moisture to obtain a swollen and dried puffed food, and drying the product by oil frying. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a fried dry food used as a snack food, a delicacy, a health food, an instant food ingredient such as an ice cream topping or a soup, and a dry food having a preservability, and a method for producing the same.

  In recent years, various foods have been used with processing to improve storage stability. For example, fried foods made of vegetables and grains dried by frying are used for snacks, delicacies, health foods, etc. ( Patent Document 1) is also used as an auxiliary material for instant food ingredients such as ice cream toppings and soups.

  In addition, fried foods are not only eaten as they are, but are used as instant foods that can be restored to an edible state by pouring hot water, such as instant noodles.

JP-A-8-332046

  However, cereals that can be stored for a long period of time have a hard surface, and there are also some that have low moisture inside and it is difficult to sufficiently penetrate the inside of the grain by frying. It is difficult to process a raw material that is difficult to eat in the raw state into an edible state and to fry dry it to a state where it can be stored for a long time.

  In addition, any food that is hard to eat edible, such as a hard surface and low internal moisture, has a favorable texture that enhances palatability with sufficient drying treatment only by the frying process. It is not easy to obtain

By the way, as an example of processing cereals into foods with a soft texture, there is "puffed rice" also known as "Pon confectionery", which has been known in Japan for a long time, and this is in a pressure vessel like a "cereal expander" Encapsulate the rice and heat it to make the starch alpha, and at a moment, release the pressure to atmospheric pressure and depressurize it, vaporize the water inside the rice and expand the rice grains, It is produced by drying and tissue destruction and sprinkling the material with sugar.
As foods to which expanded rice is applied, confectionery in which wheat or corn is expanded and covered with chocolate or the like is also marketed, and these are collectively called “expanded food”.

  However, according to the processing step of expanding with a cereal expander, the cereal can be made porous and soft, but it becomes easy to absorb moisture, for example, it is easy to be liquid or liquefied like instant food or ice cream. When food is used as a topping, it is not preferable because it does not feel crunchy, and storage stability is also reduced.

  In addition, the puffed food that has been dried and made porous has a very low specific gravity, so it floats even if it is put into frying oil, and it is not easy to dive in the oil and fully contact it with frying oil. However, this is a problem that the frying process, in which the frying oil is soaked into the food material by the oil frying process and the moisture inside the food is evaporated to replace the frying oil, cannot be efficiently and sufficiently performed. There is.

  Therefore, the problem of the present invention is to solve the above-mentioned problems, and for the expanded food made of cereals and the like that are difficult to dry by frying, to ensure that the frying oil penetrates sufficiently and the frying can be reliably performed, It is to make a fried food that has excellent palatability and has characteristics that make it difficult to absorb moisture, is excellent in palatability and storage, and can be widely used as a side food.

  In order to solve the above-mentioned problems, the present invention is to expand the dried food that has been expanded by releasing the pressure from the heat-pressed state to reduce the moisture and supplement the moisture for promoting the frying treatment, and then drying with an oil fry. It became the fried dry food.

  The puffed food used for the fried food of this invention is that when the pressure is released all at once during the heat and pressure treatment of the raw food material, the heated and softened food material expands and the water content becomes water vapor at the same time. Volatilize. At that time, a large number of pores are formed, and the food material becomes porous and expands, and the water content decreases, resulting in a puffed food dried at a low specific gravity.

  And to increase the specific gravity of the puffed food, the specific gravity of the puffed food is increased by adding moisture to the fried food to absorb the moisture so that the fried food can be smoothly fried. When it is done, it becomes easy to immerse in oil, and it can fully contact with frying oil. In addition, the water replenished inside the puffed food is heated with frying oil and evaporated to be replaced with frying oil. By such substitution of oil and water, the drying proceeds well, and the drying process with oil frying is promoted. It is dried efficiently and sufficiently.

  Typical examples of the puffed food subject to the frying process include one or more grains selected from rice, wheat, straw, millet, millet, corn, and beans, but other puffed foods can be used. Even foods can be used. In other words, in order to produce a food with good storage stability and good texture by fly drying treatment, the food material to be treated is selectively used as appropriate. It can be said that the effect of the present invention is effectively exerted on food materials such as grains that are difficult to permeate.

  In addition, the food material is heated and pressurized as described above, and then the pressure is released to instantaneously vaporize the moisture. At this time, the expanded food that has been expanded and reduced in moisture is replenished with water to promote the frying process. Then, the manufacturing method of the fried food which consists of drying with oil frying can be employ | adopted.

  If the pressurizing condition is 3 to 15 atm, drying can be sufficiently performed with expansion by releasing the pressure, and as a result, a dry drying can be performed so as to obtain a food having a preferable texture and low hygroscopicity. .

In addition, by using a food material with a dryness adjusted to a moisture value of 10 to 40%, preferably 10 to 25%, it is easy to instantaneously vaporize the total amount of water when the pressure is released. It can be efficiently dried and made porous. Moreover, about the puffed food obtained as a result, in order to perform a frying process completely and rapidly, it is 30-230 weight part of water | moisture content with respect to 100 weight part of puffed food for fry processing promotion. After supplementing with moisture, it is preferable for further drying by fly drying to improve the shelf life and to provide a food with a good texture.
When water is supplemented so that the amount of water is less than 30 parts by weight with respect to 100 parts by weight of the puffed food, the amount of water with respect to the puffed food is small, and thus frying is insufficient. Moreover, when water | moisture content is supplemented so that it may be more than 230 weight part with respect to 100 weight part of expanded food, since there is too much water content with respect to expanded food, the original shape of a raw material will be lost. In view of such a tendency, it is more preferable to replenish a water amount of 50 to 150 parts by weight with respect to 100 parts by weight of the puffed food.

  In addition, when replenishing water, seasoning or coloring processing is performed in parallel by replenishing water containing seasonings or coloring agents, so that customers can taste and color in the same process as water replenishment. It can also respond efficiently to the demand for various fried foods.

  Furthermore, in order to heat and pressurize the food material using a general-purpose food processing device and then instantaneously vaporize the moisture by releasing the pressure, the water vapor in the food material is instantly If vaporized, it becomes a simple and efficient method for producing a fried dry food.

  Since the invention related to the fried food of the present application supplemented moisture to the swollen food with reduced water content and promoted the frying treatment and dried it with an oil fry, the swollen food was subjected to a plurality of times of drying treatments of puffing and oil frying. After being sufficiently dried, it has been improved to a texture that is reasonably crisp, and it has been well-dried and has low hygroscopicity, good storage, excellent palatability and storage, as a side food Also has the advantage of becoming a widely available fried food.

  In addition, in the invention relating to the manufacturing method of the present application, after a predetermined amount of water is replenished to the expanded food for promoting the frying process, the dried food is dried by oil frying, so the texture after the dry drying process of the expanded food is improved. In addition, there is an advantage that the dried food can be produced so that the hygroscopicity of the food is kept as low as possible and the shelf life is good and the flavor of the raw material is maintained for a long time.

  The puffed food used in the present invention can be softened by heating, and is mainly composed of carbohydrates containing sugars such as starch in order to expand the volume in all directions without anisotropy and to make the porous material homogeneous. It is preferable to employ the food of the above as a raw material.

  As a carbohydrate-containing food material that has been difficult to use as a fried food, one or more grains selected from rice, wheat, straw, millet, millet, corn, and beans can be used as the material. Examples of beans include well-known edible beans such as soybeans, red beans, broad beans, peas and the like.

The food material is preferably a food material having a dryness adjusted to a moisture value (content) of 40% or less, preferably 10 to 40%, more preferably 10 to 25%. This is because, if the moisture value is within this range, it is easy to instantaneously evaporate the total amount of water when the pressure is released, and the food material can be made porous efficiently.
In addition, the moisture value as used in this invention is a numerical value prescribed | regulated by "Food hygiene inspection guideline RIKEN", Japan Food Sanitation Association foundation (1991).

If the moisture value is less than 10%, even if the predetermined pressure is released to atmospheric pressure and moisture is vaporized instantaneously, the pores are insufficient and not sufficiently formed, resulting in insufficient porosity. In addition, it becomes difficult for the heating oil to sufficiently penetrate into the food also by subsequent frying, and frying is not sufficient.
On the other hand, when the moisture value exceeds 40%, the moisture oozes out to the surface by the heat treatment, the materials stick to each other, and becomes a bowl-like lump, making the fly drying process difficult.

  Such a moisture value is appropriately adjusted depending on the food, and the drying method may be an appropriate method such as hot air drying or natural drying. Furthermore, in order to adjust the volatilization of moisture due to reduced pressure, it is also effective to change the surface of the food by a method such as washing with an alkaline solution or contacting with a protease.

  The food whose moisture value has been adjusted in this way is stored in, for example, a cereal expander and heated to increase the pressure. The heating may be performed at the cooking temperature of the target material, and may be heated to about 100 to 200 ° C. by electric heating, combustion of gas, or the like, and heated under conditions of time and temperature that do not burn.

  The pressure treatment is not only intended to increase the volume as in the so-called pon confectionery, but it is made porous by instantaneously vaporizing moisture by a sudden drop in pressure due to moisture that has been heated and vaporized. There is. Naturally, the weight (moisture content) of the food is reduced by such treatment accompanied by a reduction in water.

  That is, if the pressurizing condition is about 3 to 15 atm (3039.75 to 158.88.8 hPa), the vaporization (evaporation) of water is easily performed together with the expansion by releasing the pressure to the atmosphere. It is preferable for performing a frying drying process that provides a preferable texture and low hygroscopicity. For these reasons, more preferable pressure conditions are about 8 to 12 atmospheres (8106 to 12159 hPa).

A preferable condition for releasing the pressure after pressurization is that the food material is appropriately expanded and made porous from the above-mentioned pressurized state, and may be reduced to an appropriate pressure. Such pressure reduction is usually performed by opening to the atmosphere (for example, about 1 atm = 1013.25 hPa).
Thus, by rapidly depressurizing the food to be processed from the high pressure state, the water in the food can be effectively reduced and the volume expansion due to the porous formation, that is, the expansion can be caused.

  The expansion is performed by increasing the volume and forming a large number of pores so that the expansion of the volume can be sufficiently advanced, for example, 3 to 20 times, preferably about 8 to 12 times. It is preferable from the viewpoint of the efficiency of fly drying. Then, in order to completely carry out the frying process on the expanded food, it is preferable to replenish 30 to 230 parts by weight of moisture with respect to 100 parts by weight of the expanded food.

  Thereafter, the oil and fat are subjected to a frying drying process to remove moisture remaining in the puffed food and dried, and moisture absorption is prevented for a long period of time by the oil replaced with moisture. When the swollen food is fried with fats and oils, the surface of the swollen food is covered with fats and oils, resulting in low hygroscopicity, and the internal porous space is filled with fats and oils. Improved.

  In addition, the food dried by replenishing 30 to 230 parts by weight of moisture with respect to 100 parts by weight of the swollen food and then fried and dried is moderately hardened and has a crisp feel, etc. Further, since it is difficult to absorb moisture, the texture and flavor are preferred even when used as an instant food or ice cream topping. If the hygroscopic treatment is not performed again on the swollen food, the subsequent frying process is difficult and incomplete.

  In the present invention, the food expanded with the cereal expander is seasoned with a water-soluble seasoning liquid such as soy sauce, mirin, chemical seasoning or natural soup such as kombu bonito, etc. It may be humidified and adjusted to an appropriate amount of water, and then fried using edible oils and fats to be dehydrated into a product.

By setting 150 g of polished rice with a moisture value of 13% in a small cereal expander, increasing the internal pressure to 10 atm, and punching out at a stretch, 120 g of expanded rice was obtained. This swollen rice was immersed and stirred in 600 g of a seasoning liquid (containing 97% water) mixed with soy sauce and mirin, and quickly pulled up using a colander after 20 seconds. The size after seasoning remained almost unchanged and the weight was 540 g.
The seasoned expanded rice was fried at 130 ° C. for 10 minutes using palm oil. The size of the rice grain after the frying treatment was slightly larger than the polished rice, and the weight was 144 g.
The obtained fried dried food was subjected to the following evaluation test, and the results of evaluation based on the following criteria are shown together in Table 1.

<Sensory evaluation of texture>
At the time of tasting, a three-step evaluation was performed, with 3 being a crunchy texture as a texture, 1 being a crunchy crunchy texture and 1 being an intermediate evaluation.

<Evaluation of hygroscopicity>
A 10 g sample was placed directly in a petri dish and allowed to stand in an incubator at 25 ° C., and checked by three items: weight measurement, tentacle inspection, and tasting. A three-stage evaluation was performed, with 1 being easy to absorb moisture, 3 being difficult to absorb moisture and 2 being an intermediate evaluation.

<Sensory evaluation of flavor>
At the time of tasting, a three-level evaluation was performed with 3 as a material having good taste and aroma as a flavor, 1 as a non-flavored material, and 2 as an intermediate evaluation.

50 g of puffed rice was mixed and stirred with 50 g of seasoning liquid (containing 90% water) previously thickened with starch or the like. The size per grain was 3-5 times that of polished rice. The swollen rice seasoned and replenished with water was fried with palm oil at 130 ° C. for 10 minutes. The size after frying was a little larger than the polished rice, and the weight was 64 g.
The obtained fried dried food was subjected to the above-described evaluation test, and the result was evaluated according to the same criteria.

By setting 150 g of polished rice with a moisture value of 13% in a small cereal expander, increasing the internal pressure to 3 atm, and punching out at a stretch, 132 g of expanded rice was obtained.
This swollen rice was immersed and stirred in 600 g of a seasoning liquid (containing 97% water) mixed with soy sauce and mirin, and quickly pulled up using a colander after 20 seconds.
The seasoned swollen rice was fried at 130 ° C. for 10 minutes using palm oil, and the resulting fried dried food was subjected to the same evaluation test as in Example 1. The results are also shown in Table 1. In addition, although there was some variation in size, the texture was excellent.

By setting 150 g of polished rice with a moisture value of 13% in a small cereal expander, increasing the internal pressure to 15 atm, and punching out at a stretch, 115 g of expanded rice was obtained. The size of the swollen rice obtained at this time was the same as that produced when the internal pressure was 10 atm.
This swollen rice was immersed and stirred in 600 g of a seasoning liquid (containing 97% water) mixed with soy sauce and mirin, and quickly pulled up using a colander after 20 seconds.
The seasoned swollen rice was fried at 130 ° C. for 10 minutes using palm oil, and the resulting fried dried food was subjected to the same evaluation test as in Example 1. The results are also shown in Table 1. The texture and hygroscopicity were both good.

By setting 150 g of corn having a moisture value of 13% in a small cereal expander, raising the internal pressure to 10 atm, and expelling at a stretch, 116 g of expanded corn was obtained. The size of the swollen corn obtained at this time was 8 to 11 times the original size, and had a structure suitable for seasoning and oil treatment.
This expanded corn was immersed and stirred in 600 g of soy sauce and mirin mixed seasoning (containing 97% water), and after 20 seconds, it was quickly pulled up using a colander or the like.
The seasoned expanded corn was fried using palm oil at 130 ° C. for 10 minutes, and the resulting fried dried food was subjected to the same evaluation test as in Example 1. The results are also shown in Table 1. The texture and hygroscopicity were both good.

[Comparative Example 1]
50 g of non-expanded polished rice was fried with palm oil at 130 ° C. for 10 minutes. The size after frying was a little larger than the polished rice, and the weight was 60 g.
The obtained fried dried food was subjected to the above-described evaluation test, and the result was evaluated according to the same criteria.

[Comparative Example 2]
50 g of expanded rice was entangled with 20 g of seasoning oil at 60 ° C. and stirred for 10 minutes. The size was the same as after expansion, and the weight was 58 g.
The obtained fried dried food was subjected to the above-described evaluation test, and the results of evaluation based on the same criteria are also shown in Table 1.

[Comparative Example 3-1]
When rice cooked in a household rice cooker (water content: 65%) is dried (water content: 30%), using a cereal expander, the pressure is increased to 10 atmospheres, and the rice grains stick together. The subsequent test was stopped because the original shape did not remain and became a bowl-shaped lump.

[Comparative Example 3-2]
When rice cooked in a household rice cooker (water content 65%) is dried (water content 30%) using a cereal expander, the pressure is increased to 2 atm and released at once. Since the rice grains stuck together and became a dumpling lump without being cut, subsequent tests were stopped.

[Comparative Example 3-3]
When rice cooked in a home-use rice cooker (water content 65%) is dried (water content 13%) using a cereal expander, the pressure is increased to 10 atm. The expanded rice of 3-6 times the size of polished rice was obtained. However, at this time, the subsequent test was stopped in consideration of the conspicuous cracks on the surface of the expanded rice and the trouble of adjusting the moisture value.

[Comparative Example 4]
By setting 150 g of polished rice with a moisture value of 13% in a small cereal expander, increasing the internal pressure to 10 atm, and punching out at a stretch, 120 g of expanded rice was obtained.
The swollen rice was fried using palm oil at 130 ° C. for 10 minutes. The size of the rice grain after the frying treatment was the same as that immediately after expansion, and the weight was 132 g.
The obtained fried food was subjected to the above-described evaluation test, and the results of evaluation based on the same criteria are shown in Table 1.

As is clear from the results of Tables 1 and 2, in Comparative Example 1 in which no puffed food was used, the texture and hygroscopicity test results were poor, and in Comparative Example 2 in which oil frying was not performed, the texture was preferable. There wasn't.
In contrast, in the examples satisfying the conditions, the texture of the fried dried food was improved, the hygroscopicity was kept low, the preservability was good, and the flavor lasted long.

Claims (8)

  A fried food that is expanded by releasing pressure from a heat-pressed state and is dried with an oil fry after supplementing water to promote frying treatment.   The fried food according to claim 1, wherein the puffed food is a puffed food made of one or more grains selected from rice, wheat, straw, millet, millet, corn and beans.   The food material is heated and pressurized, then the pressure is released to instantly evaporate the moisture, and the expanded food that is expanded at this time is replenished with moisture to promote the frying process and then dried by oil frying. A method for producing a fried dry food comprising:   The method for producing fried dried food according to claim 3, wherein the amount of water supplemented for promoting the frying treatment is 30 to 230 parts by weight with respect to 100 parts by weight of the expanded food.   The method for producing a fried food according to claim 3, wherein the pressurizing condition is 3 to 15 atm.   The method for producing a fried food according to claim 3, wherein the food material is a food material having a moisture value of 10 to 40%.   The method for producing a fried dried food according to claim 3, wherein when replenishing water, replenishing water containing a seasoning or colorant and performing seasoning or coloration in parallel.   The manufacturing method of the fried dry food of Claim 3 which vaporizes the water | moisture content in a foodstuff material instantaneously using a cereal expander.