JP2020162619A - Manufacturing method of thin-cut fry of radish pickle end material characterized by having fluffy and crispy texture by puffing texture - Google Patents

Abstract

To provide a manufacturing method of a food product that is manufactured with an edge material of radish pickle that is a speciality product of Miyazaki prefecture as a raw material and can be deliciously and easily eaten, and a product.SOLUTION: In a molding process of production of radish pickle manufacture, an end material excised as off-grade is cut into two or into four, followed by round slicing into 2 mm slice, further followed by semicircle slicing or by ginkgo cutting, to provide as a freezed matter as a raw material. According to a manufacturing method including a step of after dehydration with a centrifuge by heating and thawing after freezing, followed by boiling with sodium bicarbonate, followed by dehydrating again after running water cooling, followed by charging it in a milk sugar solution, further followed by heating until moisture is free while heating and mixing, followed by mixing rice powder to a heated object, followed by frying with plant oil, still furthermore, followed by deoiling the fried matter with the centrifuge, cost reduction of the slice step having fluffy and crispy quality and an improvement of production efficiency are realized.SELECTED DRAWING: None

Description

The present invention relates to a method for producing thinly sliced radish pickled offcuts, which is characterized in that the structure is puffed and has a fluffy and crispy texture.

This thinly sliced radish pickled shavings has a sponge-like structure (so-called puffed state) with a large number of extremely small bubbles, and is characterized by a fluffy and crispy texture, which is completely new and delicious. It was developed for the purpose of providing food that can be easily eaten.

In Japanese Patent Application Laid-Open No. 2020-89357, a thinly sliced radish fried radish characterized by a puffed structure and a fluffy, crispy texture and a method for producing the same were reported.

Claim 2 of Japanese Patent Application Laid-Open No. 2020-89357 relates to a production method using radish pickled shavings as a raw material, which is a method of slicing radish pickled shavings by 1 mm and then processing them to obtain a product.

However, unlike raw radish, the scraps of pickled radish are hard, so it is difficult to slice 1 mm, and it takes a lot of time and effort, so pretreatment is costly.

As a result of diligent research for the purpose of shortening the processing time of the slicing process and reducing costs, even with 2 mm slices of radish pickles, the same structure as JP-A-2020-89357 is puffed, and radish pickles with a fluffy and crispy texture Succeeded in obtaining a sliced fly of scraps.

This makes it possible to shorten the processing time of the slicing process and reduce the cost, and the processing amount has more than doubled as compared with the 1 mm slice.

See JP-A-2020-89357.

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Miyazaki Prefecture is one of the leading radish producing areas in Japan, and many pickles and dried radishes are also produced. Therefore, we conducted research to develop delicious and easy-to-eat foods using raw radish and radish pickles as raw materials.

Claim 2 of Japanese Patent Application Laid-Open No. 2020-89357 is a method of obtaining a product by slicing 1 mm of radish pickled offcuts, but this method makes 1 mm slicing difficult and takes a lot of time and effort. The processing is costly.

As a result of diligent research, the slicing process of radish pickles scraps has been changed from 1 mm to 2 mm, making it possible to shorten the processing time and cost of the slicing process, and the processing amount per hour is more than double that of 1 mm slices. We have invented a manufacturing method that can be increased to.

The present invention makes it possible to shorten the processing time of the slicing process, reduce the cost, and double the processing amount of the 1 mm slice as compared with the product of claim 2 of Japanese Patent Application Laid-Open No. 2020-89357.

Takuan pickles, which are one of the typical radish pickles, are generally manufactured by the processes of radish → salt pickling → washing → desalting → squeezing → frozen storage → molding → main pickling → cutting → packaging. During molding in this process, non-standard parts such as thin parts of radish are cut off.

Depending on the thickness, the scraps cut in the molding process are cut into two or four pieces, then sliced into 2 mm slices, semicircles or ginkgo biloba, and the frozen material is used as a raw material.

200 g of the above frozen raw material is heated and thawed.

The thawed product is dehydrated with a centrifuge to obtain 100 g of the dehydrated product.

Dissolve 4 to 6 g of baking soda in 500 g of water.

100 g of the dehydrated product is added to the above baking soda solution, and the mixture is heated and mixed while boiling and then heated for 3 minutes.

Take out the above-mentioned heated product, cool it sufficiently with running water, and dehydrate it again with a centrifuge.

The dehydrated product is put into a lactose solution of 60 g of hot water and 10 to 14 g of lactose, and heated while heating and mixing until the water is drained.

10 to 14 g of rice flour is mixed with the heated product.

A mixture of the above rice flour is fried in 1 liter of vegetable oil at about 160 ° C.

The above fried food is deoiled with a centrifuge to obtain 69 g of product.

The hot water of 0021 may be a seasoning liquid such as bonito stock, or the product of 0024 may be sprinkled with a seasoning to finish it.

Depending on the thickness of the scraps cut in the molding step of 0014, the scraps are cut into two or four slices, then sliced into 2 mm slices, semicircles or ginkgo biloba, and the frozen product is used as a raw material.

100 g of the above frozen raw material is heated and thawed, and processed according to the method of claim 2 of JP-A-2020-89357.

Dissolve 6-12 g of lactose in 62 g of hot water.

100 g of the raw material is added to the above lactose solution, and the mixture is heated and mixed until the water is drained.

8 to 12 g of rice flour is mixed with the above-heated product.

A mixture of the above rice flour is fried in 1 liter of vegetable oil at about 140 ° C.

The above fried food is deoiled with a centrifuge to obtain 40 g of product.

The hot water of 0028 may be a seasoning liquid such as bonito stock, or the product of 0032 may be sprinkled with a seasoning to finish.

The product of 0032 was used as a control group and the product of 0024 was used as a test group, and sensory comparison was performed on three monitors.

As a result, the control group had a crunchy and hard texture with the radish shrinking and a dense structure, but the test showed that the tissue had a large number of extremely small bubbles and was fluffy and crispy, which was completely different from the control group. I was able to confirm that it was a feeling.

Claims (2)

A method of manufacturing thinly sliced radish, which is characterized by a puffed structure and a fluffy, crispy texture, using the scraps of pickled radish as a raw material. A product in which thinly sliced fried radish pickled scraps according to claim 1 are seasoned with seasonings or the like.