JP2020025491A - Process for producing cooked daily dish and apparatus for producing the same - Google Patents

Abstract

To provide a process for producing a cooked daily dish that has a handmade feeling as if cooked at home, and to provide an apparatus for producing the same.SOLUTION: Provided is a process for producing Kinpira burdock root, including: a frying step S1 of frying at least one vegetable selected from burdock root, lotus root, potato, carrot, garlic bud and green bean; a seasoning step S2 in which the vegetable fried in the frying step S1 is brought into contact with a seasoning liquid to season the vegetable; and a roasting step S3 for roasting the vegetable seasoned in the seasoning step S2. Said production process is performed by a production apparatus 10 including a frying device 1, a seasoning device 2, and a roasting device 3.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing cooked prepared foods and an apparatus for producing the same.

  In recent years, with the diversification of eating habits and lifestyles, cooked prepared foods that can be easily purchased at convenience stores and the like have become widespread. Various kinds of such prepared dishes are sold, and among them, "Kimpala burdock" using burdock that has been eaten by Japanese since ancient times is sold.

  When cooking at home, kinpira burdock can be cooked at home using a frying pan or the like, adding carrots and other ingredients as needed, fry it with 1-2 tablespoons of oil, and kneading it with the seasoning liquid. can get. However, in a manufacturing plant (food processing plant) that manufactures (produces) ready-made prepared meals such as kinpira burdock shipped to a convenience store, it is not realistic to fry using a frying pan or the like from the viewpoint of mass production. Therefore, a cooking method that does not perform "stirring" using a frying pan or the like is often adopted.

  As a technology capable of mass-producing processed burdock food similar to kimpara burdock, for example, a technology described in Patent Document 1 is known. Patent Literature 1 describes a processed burdock food product in which fried burdock is sealed and heated in a container in a state of being substantially degassed together with a seasoning liquid.

JP-A-5-328930

  In the technique described in Patent Document 1, burdock is immersed in a seasoning liquid and heated to season the burdock (especially, see paragraph 0012 of Patent Document 1). Therefore, according to the technique described in Patent Document 1, as a processed food of burdock resembling kimpura burdock, a food such as "burdock of burdock" in which the seasoning liquid uniformly penetrates the inside of the burdock is manufactured. That is, the technology described in Patent Document 1 cannot produce cooked prepared dishes such as noodles that feel as if they were handmade at home. In the present specification, the “feeling handmade at home” refers to, for example, the appearance, texture, taste, etc. of handmade at home (hereinafter, “feeling handmade at home” is “ Handmade feeling). As one measure of having a handmade feeling, for example, when looking at the cross section of vegetables used for cooked prepared foods, the seasoning liquid permeates only to the surface of the vegetables and the shallow part from the surface However, it does not penetrate to the center of vegetables. In other words, as a guide to having a feeling of handmade, when looking at the cross section of vegetables used for cooked prepared foods, regarding the degree of penetration of the seasoning liquid, the surface and the shallow part from the surface, the central part And there is shading (contrast).

  The present invention has been made in view of such circumstances, and a problem to be solved by the present invention is to provide a method of manufacturing a prepared side dish having a homemade feeling as if cooked at home and a manufacturing apparatus thereof. It is.

  Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, have found the following findings and completed the present invention. That is, the method for producing cooked prepared foods according to the present invention is a burdock, lotus root, potato, carrot, garlic sprouts, and a frying step of frying at least one vegetable selected from green beans with frying oil, It includes a seasoning step of seasoning the vegetables by bringing the fried vegetables into contact with a seasoning liquid, and a roasting step of roasting the vegetables seasoned in the seasoning step. Other solutions will be described later in the detailed description of the preferred embodiment.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the prepared side dish which has a handmade feeling like cooking at home, and its manufacturing apparatus can be provided.

It is a flowchart which shows the manufacturing process of the prepared side dish in this embodiment. It is a figure showing the cooked side dish manufacturing device in this embodiment. It is a graph which shows an evaluation result, (a) is a graph regarding evaluation of appearance, and (b) is a graph regarding evaluation of texture. It is a graph which shows an evaluation result, (a) is a graph regarding taste evaluation, (b) is a graph regarding comprehensive evaluation.

  Hereinafter, an embodiment (this embodiment) for carrying out the present invention will be described with reference to the drawings as appropriate.

  FIG. 1 is a flowchart illustrating a manufacturing process of the prepared prepared food according to the present embodiment. FIG. 2 is a diagram showing the cooked prepared food production device 10 according to the present embodiment. The production process shown in FIG. 1 is performed using the cooked prepared food production device 10 shown in FIG.

As shown in FIG. 1, the method for producing cooked prepared foods of the present embodiment (hereinafter, may be simply referred to as “the production method of the present embodiment”) includes a fry process S1, a seasoning process S2, and a roasting process S3. , Including.
In addition, the manufacturing method of the present embodiment may include a pretreatment step S11, a water exposure step S12, and a dehydration step S13 before the frying step S1 as needed.
Further, the manufacturing method of the present embodiment may include an additional heating step S14 as necessary after the broiling step S3.
Furthermore, the manufacturing method of this embodiment may include a packaging step S15 after the broiling step S3 or after the additional heating step S14, if necessary.

The manufacturing method according to the present embodiment includes, among the above-described steps, a fried step S1, a seasoning step S2, and a roasting step S3, whereby cooked prepared dishes having a homemade feeling as if cooked at home using a frying pan or the like. Can be manufactured in large quantities. The cooked prepared foods include, but are not limited to, kinpira burdock, lotus root kinpira, carrot ginseng, stir-fried garlic buds, stir-fried green beans and the like.
Hereinafter, each step will be described.

(Frying process S1)
The frying step S1 is a step of frying at least one vegetable selected from burdock, lotus root, potato, carrot, garlic bud, and green beans with frying oil. In the present embodiment, by performing the frying step S1, unlike the simple heating, the inside of the above-mentioned vegetables is heated uniformly in a short time. Therefore, a stir-feeling feeling as if using a frying pan can be obtained. Moreover, since the treatment is performed in a short time, damage to the vegetables due to heat is suppressed. As a result, a cooked prepared dish with a good texture utilizing the unique texture of vegetables can be obtained.

  In the present embodiment, “frying” and “frying with frying oil” mean that the volume V1 of oil and the volume V2 of vegetables to be processed with oil are processed in a relationship of V1> V2, that is, It means that frying is performed in a state where the volume V1 is larger than the volume V2 of the vegetables.

The surface of the vegetables to be fried may be washed in advance and, if necessary, peeled. Thereby, it can be set as the aspect suitable for various prepared side dishes. Also, depending on the vegetables used, it is possible to avoid eating difficulties caused by the skin.
The fried vegetables can be cut into any shape. For example, in the case of a burdock, it can be cut into several centimeters, cut into pieces, or cut into pieces (sliced down like a bamboo leaf). This makes it possible to manufacture cooked prepared dishes with a more improved handmade feeling as if cooked at home. In addition, when the cooked prepared food is kinpira burdock, it is possible to enhance the ease of eating when eating, and since the burdock is uniformly heated in the frying step S1, poor cooking is sufficiently prevented.

  The frying time (frying time) is preferably, for example, 60 seconds or longer, more preferably 80 seconds or longer, and, for example, preferably 120 seconds or shorter, more preferably 100 seconds or shorter, but is not limited thereto. By setting the time for frying in this range, it is possible to prevent the feeling of freshness and the texture unique to vegetables from being lost due to excessive frying (overheating), and to prevent kogation from occurring. It is possible to prevent the texture and the like of the raw vegetables from remaining too much (uncooked feeling). Therefore, a prepared side dish having a favorable texture can be obtained.

  The temperature (frying temperature) of the oil at the time of frying is preferably, for example, 100 ° C. or higher, more preferably 110 ° C. or higher, and, for example, preferably 150 ° C. or lower, more preferably 140 ° C. or lower. Not limited. By setting the oil temperature within this range, it is possible to prevent poor texture due to frying only the surface at a high temperature, and prevent uncooking due to insufficient frying. Therefore, a prepared side dish having a favorable texture can be obtained.

  In the frying step S1 and the subsequent steps, vegetables other than the above-described vegetables may be appropriately used as auxiliary materials in addition to the above-described vegetables as needed. By using the auxiliary material together, a more delicious cooked prepared food can be produced.

  Further, when the frying step S1 is performed, the inside of the vegetables can be heated to 100 ° C. or more in a short time. When heated to 100 ° C. or more, for example, heating for 25 seconds can achieve a sterilizing effect equivalent to sterilizing treatment at 80 ° C. for 20 to 30 minutes. That is, by performing the frying step S1, the bacteria adhering to the vegetables can be sterilized. Therefore, by combining with a packaging step S15 described below, it is possible to provide cooked prepared foods that can be stored for a long period of time without using a preservative or a shelf life improver.

The fry process S1 is performed by the fry apparatus 1 shown in FIG. Although the specific configuration of the fry apparatus 1 is not particularly limited, the fry apparatus 1 is preferably a continuous fryer. By using a continuous fryer, a large amount of vegetables can be fried in a short time. Furthermore, vegetables can be uniformly heated by using a continuous fryer.
The oil used in the frying step S1 is not particularly limited, and a commonly used edible oil can be used.

(Seasoning process S2)
The seasoning step S2 is a step of seasoning the vegetables by bringing the vegetables fried in the fry step S1 into contact with a seasoning liquid. In the seasoning step S2, it is preferable to use, for example, a seasoning liquid heated to 70 to 90 ° C from the viewpoint of performing continuous cooking and manufacturing in a short time. When such a seasoning step S2 is performed on vegetables after the above-mentioned frying step S1 and before the roasting step S3 described later, not only can vegetables be seasoned, but also the quality due to insufficient heating of the vegetables. This has the advantage that defects can be prevented. Further, when a seasoning liquid having a low pH is used, the pH of the vegetables can be lowered, so that a bactericidal effect or a bacteriostatic effect can be obtained. Therefore, by combining with a packaging step S15 described below, it is possible to provide cooked prepared foods that can be stored for a long period of time without using a preservative or a shelf life improver. The bactericidal effect in the present embodiment refers to an effect of killing bacteria, and the bacteriostatic effect refers to an effect of suppressing the growth of bacteria.

  The seasoning liquid used in the seasoning step S2 may be, for example, a mixture of sugar, soy sauce, mirin, liquor, or the like with a composition according to the taste of the consumer, but is not limited thereto.

  In the seasoning step S2, the vegetables and the seasoning liquid can be brought into contact with each other by immersing the vegetables fried in the fry step S1 in the seasoning liquid or kneading (seaming) the fried vegetables with the seasoning liquid. preferable. By doing so, the seasoning liquid is prevented from excessively soaking into the vegetables, as compared with the case of boiling as in the conventional art, and the vegetables can be fully enjoyed when eaten.

  The seasoning step S2 includes a first seasoning step (not shown in FIG. 1) for seasoning the vegetables fried in the fry step S1 with the seasoning liquid, and a seasoning for the vegetables seasoned. A second seasoning step (not shown in FIG. 1) of seasoning with at least one of a seasoning liquid, a seasoning, and a spice different from the seasoning liquid. The “seasoning liquid different from the seasoning liquid” used in the second seasoning step refers to a seasoning liquid mixed with a different composition from the seasoning liquid used in the seasoning step S2 and the first seasoning step. The “seasoning” used in the second seasoning step includes sugar, salt, vinegar, soy sauce, soy sauce, miso, sauce, ketchup, chili sauce, mayonnaise, mustard, chili, chili oil, herb, umami seasoning and the like. . By doing so, the seasoning in the second seasoning step can be performed according to tastes such as sweet and spicy or the taste according to the region, and it is also possible to cope with multi-product small-lot production with different seasonings.

  The seasoning step S2 is performed in the seasoning device 2 shown in FIG. Although the specific configuration of the seasoning device 2 is not particularly limited, for example, a device in which vegetables are continuously immersed in a seasoning liquid in a tank while being sandwiched between conveyors and conveyed can be mentioned. Further, as the seasoning device 2, for example, a device in a mode in which a seasoning liquid is sprinkled from above on vegetables continuously conveyed on a mesh can be mentioned. According to the seasoning device 2 of these aspects, the seasoning liquid is prevented from excessively soaking into the vegetables, as compared with the case of cooking as in the prior art. The mode of the seasoning in the seasoning step S2 can be appropriately changed according to the vegetables used and the prepared dishes to be cooked.

  In the case of sprinkling the seasoning liquid from above, the sprinkled seasoning liquid is prevented from staying on the apparatus together with the vegetables, and the seasoning liquid is further prevented from permeating the vegetables. As a result, a cooked prepared dish with a good texture utilizing the unique texture of vegetables can be obtained. In addition, by using the apparatus in a mode in which the seasoning liquid is sprinkled from above, the sprinkled seasoning liquid and the vegetables are appropriately entangled with each other, so that they can be easily mixed well. In addition, when transporting the vegetables using the apparatus of the mode of sprinkling the seasoning liquid from above, from the viewpoint of promoting the contact of the seasoning liquid to the entire surface of the vegetables, it is preferable that the vegetables are appropriately vibrated during the transportation. .

  Spices such as pepper and sesame, and flavor oils such as sesame oil and chili oil can be added before the roasting step S3. In order to uniformly add condiments such as pepper and sesame, it is possible to stably add a fixed amount of pepper and sesame by adding and dispersing in advance to a viscosity seasoning liquid. Thereafter, by passing through the roasting step S3, sesame and flavor oil can be suitably roasted to give a favorable flavor and flavor.

(Braking process S3)
The roasting step S3 is a step of roasting the vegetables seasoned in the seasoning step S2. In addition, in this specification, "roasting" means that the surface of vegetables is heated to remove moisture on the surface. By performing the roasting step S3, the flavor of the vegetables and the seasoning liquid can be condensed. In the manufacturing method of the present embodiment, the roasting step S3 of roasting the vegetables can impart a stir-fry feeling to the vegetables. That is, by performing the roasting step S3, it is possible to manufacture cooked prepared dishes having a homemade feeling as if cooked at home.

  Moreover, by roasting the burdock that has passed through the above-mentioned seasoning step S2, the seasoning liquid attached to the surface is roasted, and the characteristics of stir-fried dishes such as savoryness, for example, the peculiarity of stir-fried dishes such as the flavor when slightly burned soy sauce Flavor can be strongly imparted.

  The roasting step S2 is performed using the roasting device 3 shown in FIG. As the roasting device 3, for example, a device including an infrared burner device and a transport device configured to transport vegetables below the infrared burner device can be used. By using the roasting device 3 including the infrared burner device and the transport device, the burdock can be continuously roasted by irradiating the transported vegetables with far-infrared rays from above.

  The roasting time in the case of using an infrared burner device is, for example, 30 seconds or more, preferably 60 seconds or more, and, for example, 120 seconds or less, and preferably 90 seconds or less. It is not limited to. By setting the roasting time in this range, scorching due to excessive heating can be prevented.

  Further, the roasting strength is, for example, 70 ° C. or higher, preferably 80 ° C. or higher, as the surface temperature of the vegetables, and is, for example, 100 ° C. or lower, preferably 95 ° C. or lower. However, the present invention is not limited to these. By setting the roasting strength to this level, scorching due to excessive heating can be prevented.

  By going through the above-described frying step S1, seasoning step S2, and roasting step S3, it is possible to produce a large amount of prepared dishes having a homemade feeling as if cooked at home. In particular, in the production method of the present embodiment, it is preferable that the production of the cooked prepared food is continuously performed in the order of the fry step S1, the seasoning step S2, and the roasting step S3. That is, for example, it is preferable to sequentially perform the frying step S1, the seasoning step S2, and the roasting step S3 on the vegetables being transported while transporting the vegetables by the transport device. By doing so, a large amount of vegetables can be processed (for example, 300 to 1200 kg per day), and a large amount of prepared prepared food can be manufactured.

  Further, the frying step S1, the seasoning step S2, and the roasting step S3 are preferably performed such that the total time of these steps is within 5 minutes. That is, it is preferable that the total time of each step is 5 minutes or less, for example, the frying step S1 is 1 minute and 30 seconds, the seasoning step S2 is 1 minute, and the roasting step S3 is 1 minute. By completing these steps in a short time, it is possible to mass-produce cooked prepared foods. Further, by treating the vegetables in a short time, heat damage to the vegetables is reduced, and the texture and nutrients of the vegetables are maintained.

  Further, in the frying step S1, the seasoning step S2, and the roasting step S3, the vegetables to be treated are kept at, for example, 70 ° C or more, more preferably 80 ° C or more, and, for example, 120 ° C or less, more preferably 110 ° C or less. It is preferable that the heating is performed in a state where the temperature may be appropriately kept or heated. By maintaining the temperature within a certain temperature range (for example, 70 ° C. or more and 120 ° C. or less), sterilization can be performed while performing each step. Therefore, even if a separate sterilization process is not provided, the preservability (permanence) of the manufactured prepared prepared food can be improved by performing the packaging process S15 described below. Further, in a post-process, after performing a process of applying superheated steam, a preservation property (durability) can be further improved by performing a packaging process S15 described later.

(Pretreatment step S11, water exposure step S12, dehydration step S13)
As described above, the manufacturing method of the present embodiment may include a pretreatment step S11, a water exposure step S12, and a dehydration step S13 before the frying step S1 as needed. Note that these steps S11 to S13 are preferably performed in this order.

The pre-processing step S11 is a step of performing a process of boiling vegetables with hot water at 40 to 90 ° C. When a vegetable is boiled in hot water at 40 to 90 ° C., for example, an enzyme that decomposes pectin acts to decompose the pectin, thereby improving the texture. In addition, since inulin is removed, the risk of crystallization and erroneous recognition as a foreign substance can be reduced. Further, since the molecular weight of inulin is reduced, sweetness is improved.
The pre-processing step S11 is performed using the pre-processing device 11 shown in FIG. As the pretreatment device 11, for example, a constant temperature water tank that can maintain the temperature of hot water at 40 to 90 ° C. can be used, but is not limited thereto.

The water exposure step S12 is a step of exposing the pretreated vegetables to water at 4 to 20 ° C. By performing the water exposure step S12, the temperature of the vegetables raised in the pretreatment step S11 can be reduced. Therefore, damage to vegetables due to heat can be suppressed, and the texture unique to vegetables can be maintained. In addition, in the water exposure step S12, it is preferable to expose the pretreated vegetables to water at 4 to 10C from the viewpoint of quickly lowering the temperature of the vegetables.
The water exposure step S12 is performed using the water exposure device 12 shown in FIG. As the water exposure device 12, for example, a water tank capable of maintaining the temperature of water at 4 to 20 ° C can be used, but is not limited thereto.

The dehydration step S13 is a step of removing water adhering to the surface of the vegetables exposed to water. By performing the dehydration step S13, it is possible to suppress the splashing of oil when frying in the frying step S1.
The dehydration step S13 is performed by using the dehydrator 13 as shown in FIG. 2, or a method in which about 10 kg of vegetables are separated into perforated baskets and naturally dehydrated in a refrigerator or the like. As the dehydrator 13, for example, a centrifuge or a blower can be used, but is not limited thereto.

(Additional heating step S14)
Further, as described above with reference to FIG. 1, the manufacturing method of the present embodiment may include an additional heating step S <b> 14 as necessary after the roasting step S <b> 3.
The additional heating step S14 is a step of additionally heating the vegetables roasted in the roasting step S3. By performing the additional heating step S14, bacteria adhering or remaining on the cooked prepared food can be sterilized or bacteriostatic. As a process performed in the additional heating step S14, for example, exposure of superheated steam to the manufactured prepared side dish can be mentioned. The superheated steam refers to steam heated to a temperature equal to or higher than the boiling point. The additional heating step S14 is performed using the additional heating device 14 shown in FIG. 2, specifically, a superheated steam device.

(Packing process S15)
Further, as described above with reference to FIG. 1, the manufacturing method of the present embodiment may include a packaging step S15 after the roasting step S3 or after the additional heating step S14 as necessary.
The packaging step S15 is a step of performing gas replacement packaging or vacuum packaging of the vegetables roasted in the roasting step S3. In other words, the packaging step S15 is for packaging the prepared prepared foods in a predetermined capacity so as to be transportable. Note that the gas replacement packaging refers to packaging in which a gas in a container used for packaging is replaced with an inert gas such as nitrogen gas. Vacuum packaging refers to evacuating a container used for packaging to a negative pressure, preferably a vacuum. By performing the packaging step S15, the frying step S1, the seasoning step S2, and the roasting step S3 are performed, and a preservative, a shelf life improver, and the like are used for cooked prepared foods that have been subjected to sterilization and bacteriostatic treatment. It can be stored for a long time without it. The storage period can be, for example, 10 days or more, 30 days or more, 2 months or more, and the like.

  Containers that can be used in the packaging step S15 are, for example, bags, trays, and the like, and the material of the containers is, for example, a resin having gas barrier properties, polypropylene, polyethylene, and polystyrene.

  When the prepared side dish is stored and sealed in the container, the prepared side dish is preferably stored in the container while being hot (while maintaining the heat after being roasted in the roasting step S3). This keeps heat for a while after being stored in the container, and the sterilizing effect is maintained. Then, after the hot prepared dishes are stored in the container, it is preferable that the entirety including the container is cooled to a refrigeration temperature zone (about 4 to 10 ° C.).

  The packaging step S15 is performed using the packaging device 15 shown in FIG. Although the specific configuration of the packaging device 15 is not particularly limited, for example, an arbitrary gas replacement packaging device can be used when filling and sealing with an inert gas, and a vacuum pump is used for vacuum packaging. Can be used.

  Hereinafter, the present invention will be described more specifically with reference to examples.

<Example 1>
Burdock (bar-shaped, 4 cm in diameter × about 100 cm in length) was used as a vegetable. After the burdock surface was washed with water and peeled, the burdock was cut into prisms of about 3 mm × 3 mm × 50 mm. Next, 100 g of the shredded burdock was fried for 80 seconds in soybean oil at 110 ° C. (the above-mentioned frying step S1 in FIG. 1). In addition, it fried in the state of the volume of soybean oil> the volume of burdock. The fried burdock was lightly oiled with a colander, and while the burdock was still hot, it was put in a pan and passed through a seasoning liquid preheated to 80 ° C for 30 seconds, and the burdock was wrapped with the seasoning liquid (seasoning) Step S2). This seasoning liquid has a composition of 27% soy sauce, 27% cooking sake, 27% mirin, 13.5% sugar, 2.5% vinegar, 2.2% bonito extract, 0.8% kelp extract. .

  Next, the burdock was shaken gently and lightly to remove the seasoning liquid adhering to the surface so that the heat of the burdock could not escape as much as possible, and the burdock surface was roasted using a gas infrared burner (roasting step S3). The roasting time was 1 minute, and the temperature of the burdock surface was 80 ° C. as the roasting temperature.

  After roasting, it was taken in a stainless steel bowl or the like, and indirectly cooled to a refrigeration temperature zone (about 4 to 10 ° C.) using ice water or the like, to obtain a pumpkin burdock of Example 1. The kimpura burdock obtained here was subjected to a sensory evaluation described below.

<Example 2>
Burdock was prepared in the same manner as in Example 1, and the frying step S1, the seasoning step S2, and the roasting step S3 were performed in the same manner as in Example 1. Next, the burdock that passed through the roasting step S3 was placed in a plastic tray container while being hot. Thereafter, the inside of the container was filled with nitrogen gas (inert gas) (packing step S15), and the container was sealed by top sealing with a plastic film. After sealing, the mixture was cooled with ice water, stored in a refrigerator overnight, and the container was opened to obtain a pumpkin burdock of Example 2. The kimpura burdock obtained here was subjected to a sensory evaluation described below.

<Comparative Example 1>
Kinpira burdock was obtained in the same manner as in Example 1 except that the roasting step S3 was not performed in Example 1 described above. The soybean burdock obtained here was used as the soybean burdock of Comparative Example 1 and subjected to sensory evaluation described later.

<Comparative Example 2>
A pumpkin burdock was obtained in the same manner as in Example 1 except that the frying step S1 was not performed. The soybean burdock obtained here was used as the soybean burdock of Comparative Example 2 and subjected to sensory evaluation described later.

<Reference example>
As a reference example, a handmade Kinpira burdock was prepared using a frying pan. First, burdock was shredded in the same manner as in Example 1 described above. Next, the frying pan was heated over high heat, 1 tablespoon of soybean oil was added, and 100 g of burdock burdock was fried until the fire was sufficiently cooked. That is, the soybean oil was stir-fried in the state of volume of burdock. After the fire passed, while maintaining the medium heat, 30 g of the seasoning liquid used in Example 1 was put in a frying pan and burdocked. Then, the mixture was stir-fried to remove excess water, then the fire was stopped and the mixture was naturally cooled to room temperature to obtain a kinpira burdock as a reference example. The kimpura burdock obtained here was subjected to a sensory evaluation described below.

<Sensory evaluation>
Sensory evaluation was carried out for each of the above pumpkins by the following method. The sensory evaluation was performed by 13 testers. The tester ate each kimpura burdock in a state where he or she did not know which kampa burdock was, and evaluated 4 to 0 points according to the degree of preference. That is, the score that the tester felt the most liked was 4 points, and the score that the tester felt the least was 0 score. However, when there was no difference between the evaluations, the same score was accepted even for different pumpkins.

  The evaluation was made on four items of appearance, texture, taste, and overall of kinpira burdock. Therefore, for example, for a kimpura burdock that the tester felt the most like for the appearance, the appearance evaluation was 4 points. Note that the items related to the comprehensiveness are the results of comprehensive evaluation of the kinpira burdock that the tester ate, and may not always match the evaluation, appearance, texture, and taste trends.

  3A and 3B are graphs showing evaluation results, in which (a) is a visual evaluation and (b) is a graph regarding texture evaluation. The numerical value (score) above each graph is the average value of evaluations by 13 testers. The preference of each person was different, and the evaluation varied, so the value was slightly smaller than the full score (4 points). However, as shown in FIG. 3A, which is the evaluation result of the appearance, in Examples 1 and 2, each of the numerical values was larger than the average value of 2.5 points which is the average value of 4 to 0 points. . Therefore, both Examples 1 and 2 were pumpkin burdock having good appearance.

  In particular, in Examples 1 and 2, a score which was the same as that of the reference example (3.0) or was different only by about 10% was obtained, and the appearance of Kinpira burdock of Examples 1 and 2 was actually It can be said that it is comparable to the appearance of the hand-made reference example, Kinpira burdock. Specifically, the kinpira burdock of Examples 1 and 2 both had a moderate gloss and shine as if they were made at home, and had the same appearance as the kinpira burdock of the reference example. Therefore, according to the kimpira burdock of Examples 1 and 2, it was confirmed that it had the same appearance as when actually handmade, regardless of the taste of the person. This has shown that many people can produce a large amount of kinpira burdock that looks as if it were actually handmade.

  On the other hand, in Comparative Example 1, the score was as low as 2.4, and the appearance was not good. Moreover, in Comparative Example 1, the score of the reference example is 20% lower than that of the reference example, and the difference from the score of the reference example is large. Therefore, the pumpkin burdock of Comparative Example 1 could not be said to have a handmade appearance. Specifically, the kinpira burdock of Comparative Example 1 did not have the feeling of fried.

  Furthermore, the score of Comparative Example 2 was less than half of the score of Comparative Example 1, the appearance was not good, and it did not have a handmade appearance. Specifically, the kampura burdock of Comparative Example 2 did not have the feeling of being stir-fried.

  In addition, as shown in FIG. 3B, which is the evaluation result of the texture, both Examples 1 and 2 showed values that differed only by about 10% from the score (2.5) of the reference example. Therefore, it can be said that the texture of the Kinpira burdock of Examples 1 and 2 is not inferior to the texture of the Kinpira burdock of the actually manufactured reference example. Specifically, each of the Kinpira burdock of Examples 1 and 2 has a moderate crunchy feel as if it was made at home, and the burdock feeling of burdock remains, and shows the same texture as the Kinpira burdock of the reference example. I was Therefore, it was confirmed that the kampira burdock of Examples 1 and 2 had the same texture as that of a case where it was actually handmade, regardless of the taste of the person. As a result, it was shown that a large amount of textured kinpira burdock that gives the impression that many people actually made homemade can be produced.

  On the other hand, in Comparative Example 1, the score was as low as 1.9, and the texture was not good. In Comparative Example 1, the score of the reference example is lower than that of the reference example by 20% or more, and the difference from the score of the reference example is large. Therefore, the pumpkin burdock of Comparative Example 1 did not have a texture with a handmade feeling. Specifically, since the broiled burdock of Comparative Example 1 did not perform the roasting step S3, the texture of the burdock was too hard, and the burdock was not a crunchy texture like a burlap burdock.

  Furthermore, the score of Comparative Example 2 was less than half of the score of Comparative Example 1, the texture was not good, and the texture did not have a handmade feel. Specifically, the kinpira burdock of Comparative Example 2 was not subjected to the frying step S1, and thus had the raw burdock texture itself, was raw and muscular, and did not have a kinpira burdock-like texture.

  FIGS. 4A and 4B are graphs showing evaluation results, wherein FIG. 4A is a graph relating to taste evaluation and FIG. 4B is a graph relating to comprehensive evaluation. As shown in FIG. 4A, which is the evaluation result of the taste, both Examples 1 and 2 showed values close to the score (2.9) of the reference example. That is, the difference between the scores of Examples 1 and 2 and the score of the reference example is within 10%, and the taste of the kinpira burdock of Examples 1 and 2 is the taste of the actually hand-made kinpira burdock of the reference example. It can be said that there is no inferiority. Specifically, the kinpira burdock of Examples 1 and 2 have the same taste as the kinpira burdock of the reference example, such as the fragrance as if it was made at home and the flavor that spreads in the mouth at the moment of eating. there were.

  In particular, since the seasoning liquids used in preparing each kind of burdock are the same, it is generally considered that the taste is the same (the score does not vary greatly). However, although details will be described later, the taste may be significantly inferior as in Comparative Example 2. Therefore, according to the kimpura burdock of Examples 1 and 2, it was confirmed that regardless of the taste of the person, it had a stable taste similar to that of actually handmade. As a result, it was shown that it is possible to produce a large amount of kampira burdock with a taste that many people feel as if they were actually handmade.

  On the other hand, in Comparative Example 1, the score of the reference example is lower than that of the reference example by 10% or more, and the difference from the score of the reference example is large. Therefore, the pumpkin burdock of Comparative Example 1 did not have a taste with a handmade feeling. Specifically, the kinpira burdock of Comparative Example 1 was not subjected to the roasting step S3, so the taste was not familiar, and there was no savory flavor obtained by being roasted.

  Furthermore, Comparative Example 2 was less than half the score of Comparative Example 1, was not good in taste, and did not have a taste with a handmade feeling. More specifically, the kampura burdock of Comparative Example 2 was not immersed in the frying step S1, and thus was simply entangled in a raw burdock with a seasoning liquid. It was hard to say "Kimpara burdock".

  In addition, as for the result of FIG. 4B, which is a comprehensive evaluation, both Examples 1 and 2 showed values close to the score (2.9) of the reference example. That is, the difference between the scores of Examples 1 and 2 and the score of the reference example is within 10%, and the kinpira burdock of Examples 1 and 2 is a comprehensive example of the kinpira of the actually hand-made reference example. It can be said that it is comparable to burdock. Specifically, the kinpira burdock of Examples 1 and 2 showed the same feeling as the kinpira burdock of the reference example before and after eating. Therefore, it was confirmed that the kimpira burdock of Examples 1 and 2 had the same feeling (handmade feeling) as when actually handmade regardless of the taste of the person. This has shown that many people can produce a large amount of kinpira burdock that gives the impression of being handmade.

  On the other hand, in Comparative Example 1, the score of the reference example is lower than that of the reference example by 10% or more, and the difference from the score of the reference example is large. Therefore, the Kinpira burdock of Comparative Example 1 cannot be said to have a handmade feeling when viewed comprehensively. Specifically, the kinpira burdock of Comparative Example 1 was not subjected to the roasting step S3, and was therefore unsatisfactory in appearance, texture, and taste as compared to Example 1 and had a low overall evaluation as kinpira burdock. Was.

  Further, Comparative Example 2 was less than half the score of Comparative Example 1, was inferior overall, and was far from handmade. More specifically, the kinpira burdock of Comparative Example 2 was not subjected to the frying step S1, and thus was simply a seasoning liquid entangled in raw burdock. Unlike this, the overall evaluation of Kinpira burdock was low.

  From the above results, according to the present invention, not only from the viewpoint of appearance, texture and taste, it is possible to produce cooked prepared dishes having a feeling (handmade feeling) as if they were actually handmade when viewed comprehensively. Was confirmed.

<Storability>
The following (1) to (6) were prepared as samples.
(1) After the surface is washed with water and peeled, the burdock is cut into a prism of about 3 mm × 3 mm × 50 mm.
(2) Carrots whose surface was washed with water and peeled, and then cut into prisms of about 3 mm × 3 mm × 50 mm.
(3) Burdock which has been deep-fried in soybean oil at 110 ° C. for 80 seconds after the treatment of (1) above (use amount of shredded burdock 100 g). That is, the burdock is cut into pieces, in which only the frying step S1 in FIG. 1 is performed.
(4) After performing the treatment of (1) above, burdock burdock that has been put in a pan and passed through a seasoning liquid preheated to 80 ° C. and entrapped with the seasoning liquid (used burdock burdock) 100 g). In other words, the burdock burdock that has been subjected to only the seasoning step S2 in FIG.
(5) After performing the treatment of the above (1), the burdock is simply roasted on the burdock surface using a gas-type infrared burner (use amount of shredded burdock 100 g). In other words, the burdock burdock that has been subjected only to the roasting step S3 in FIG.
(6) After performing the above-mentioned process (1), the burdock burdock manufactured in the same manner as in Example 1.

  After the production of each of the samples (1) to (6), the sample is immediately placed in a plastic tray container, and the inside of the container is replaced with nitrogen gas (packing step S15), or the inside of the container is replaced with a plastic film without replacing with nitrogen gas. The container was sealed with a top seal. Each of the samples (1) to (6) thus manufactured was cooled with ice water.

After cooling with the ice water, the mixture was stored refrigerated at 4 to 10 ° C. Opened the day after the prototype, open each sample and apply the standard agar pour culture method (official method) described in the Food Microorganism Test Manual, Revised Second Edition, pages 128-133 (Eiken Chemical Co., Ltd., published in 2009). The number of general viable bacteria was measured according to the standard, and the preservability (short-term preservability) of the sample immediately after production was evaluated. Table 1 shows the results.
After cooling with the ice water, the mixture was stored in a refrigerator at about 4 ° C. for 30 days. For each sample stored in this way, the number of general viable bacteria was measured in the same manner as described above, and the storage property (long-term storage property (long-term storage property)) of the sample 30 days after production was evaluated. Table 2 shows the results.

As shown in Table 1, the samples of (1), (2) and (5) had a large number of general viable bacteria even immediately after production, regardless of the presence or absence of gas replacement. That is, it was confirmed that the treatments according to (1), (2) and (5) did not provide a bactericidal effect or a bacteriostatic effect, and were inferior even in short-term preservability.
Further, as shown in Table 1, the samples of (3), (4) and (6) have a bactericidal effect and a bacteriostatic effect regardless of the presence or absence of gas replacement, and are excellent in at least short-term storage properties. It was confirmed that.
In particular, it was confirmed that the sample of (6) had a very low number of general viable bacteria and was very excellent in short-term storage stability.

Then, as shown in Table 2, in the case without gas replacement, the number of general viable bacteria of the samples (1) to (5) 30 days after production was large. That is, it was confirmed that in the treatments according to (1) to (5) and without gas replacement, a bactericidal effect or a bacteriostatic effect was not obtained, and the storage stability was poor.
On the other hand, as shown in Table 2, the sample of (6) had a small number of general viable bacteria even without gas replacement. That is, it was confirmed that when the treatment according to (6) was performed, the long-term storage property was excellent even without performing gas replacement.

Further, as shown in Table 2, in the case of gas replacement, the samples of (1), (2) and (5) 30 days after production had a large number of viable bacteria. That is, it was confirmed that the treatments according to (1), (2) and (5), and with gas replacement, did not provide a bactericidal effect or a bacteriostatic effect as described above, and were inferior in long-term storage properties. Was done.
On the other hand, as shown in Table 2, in the case of gas replacement, the number of general viable bacteria of the samples (3), (4) and (6) 30 days after production was small. That is, it was confirmed that the treatments according to (3), (4) and (6) and the gas replacement provided a bactericidal effect and a bacteriostatic effect and were excellent in long-term storage.
In particular, it was confirmed that the sample of (6) had a very small number of general viable bacteria and was extremely excellent in long-term storage.
As can be seen from the comparison of the number of viable bacteria in the sample (6) with gas replacement shown in Tables 1 and 2, the number of viable bacteria did not increase even after 30 days from production, but rather decreased. Was. From this, it was confirmed that in the case of the treatment according to (6) and gas replacement was performed, storage for an extremely long time exceeding 30 days was possible.

S1 frying process S2 seasoning process S3 roasting process S11 pretreatment process S12 water exposure process S13 dehydration process S14 additional heating process S15 packaging process 1 fry device 2 seasoning device 3 roasting device 10 cooked prepared food production device (production device)

Claims (12)

A frying process of frying at least one vegetable selected from burdock, lotus root, potato, carrot, garlic sprouts, and green beans,
A seasoning step of seasoning the vegetables by contacting the fried vegetables in the frying step with a seasoning liquid,
A roasting step of roasting the vegetables seasoned in the seasoning step,
A method for producing cooked prepared food, comprising:   The method according to claim 1, wherein the frying step, the seasoning step, and the broiling step are sequentially performed.   The method according to claim 1, wherein a total time of the frying step, the seasoning step, and the broiling step is 5 minutes or less.   In the seasoning step, the fried vegetables are immersed in the seasoning liquid, or the seasoning liquid is applied to the fried vegetables, characterized in that, in any one of claims 1 to 3, A method for producing the prepared prepared dish described in the above.   The seasoning step is a first seasoning step of seasoning the fried vegetables with the seasoning liquid, and a seasoning liquid, seasoning, and spice different from the seasoning liquid for the seasoned vegetables. The method for producing cooked prepared foods according to any one of claims 1 to 4, further comprising a second seasoning step of seasoning with at least one of the following.   The said frying process, the said seasoning process, and the said roasting process are performed in the state where the vegetable to be processed was kept at 70 degreeC or more and 120 degreeC or less, The characteristic in any one of Claims 1-5 characterized by the above-mentioned. A method for producing the prepared prepared dish described in the above.   The method according to any one of claims 1 to 6, wherein the frying step is performed using a continuous fryer.   Before the frying step, a pre-treatment step of boiling the vegetables in hot water at 40 to 90 ° C., a water-exposing step of exposing the pre-treated vegetables to water at 4 to 20 ° C., The method for producing cooked prepared foods according to any one of claims 1 to 7, further comprising: a dehydration step of removing water attached to the surface of the vegetables.   The method for producing cooked prepared foods according to any one of claims 1 to 8, further comprising an additional heating step of performing additional heating on the roasted vegetables after the roasting step.   The method for producing cooked prepared foods according to claim 9, further comprising a packaging step of performing gas replacement packaging or vacuum packaging of the roasted vegetables after the roasting step or after the additional heating step. A frying device for frying at least one vegetable selected from burdock, lotus root, potato, carrot, garlic bud, and green beans with frying oil;
A seasoning device that seasons vegetables by contacting the vegetables fried in the frying device with a seasoning liquid,
A grilling device for roasting vegetables seasoned in the seasoning device.   The apparatus according to claim 11, wherein the fryer is a continuous fryer.

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