JP3007769B2 - Manufacturing method of dried oil fried - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a deep-fried fried product, and more particularly to a high-quality dried fried product having approximately the same size and thickness as a raw material fried product, which can be suitably used as an ingredient for instant noodles. Can be advantageously produced.

[0002]

2. Description of the Related Art Conventionally, a large number of flavored and dried fried foods have been marketed as ingredients for instant noodles, and as a raw material for fried foods, a soybean protein that has been conventionally used as a main raw material is used. In addition to frying, in recent years, frying made by processing whole soybeans has also been used. The frying is fried, immersed in a flavoring liquid, seasoned, and then dried to obtain the desired flavored dried frying. In the seasoning process, the raw material fried
After immersing in a flavor immersion liquid at a temperature of ~ 80 ° C for a certain period of time, a method of performing dewatering using a roll is generally adopted. The product is dried by freeze vacuum drying or hot air drying to obtain a product.

[0003] However, in the conventional hot air drying method employed in the production process of such a dried fried product,
The raw material frying is exposed to a high temperature of around 100 ° C., and requires several hours of processing time, and therefore has a disadvantage that the frying tends to be rancid. Also, in terms of quality, the product thickness is thin, many wrinkles, the dried product,
At the very least, the thickness and appearance of the raw oil fried food are far from the same. After pouring hot water, the wrinkles are finally removed and the wall thickness is increased, but it still does not reach the thickness of the raw oil fried, and the appearance is also the raw material fried. It is foreign. In addition, even in the freeze vacuum drying method, which is another drying method, the texture of the obtained dried product is good because the heat is weak,
The processing time is long, the equipment cost is high, and the processing cost is high. The resulting dried product is hot-air-dried even if the product is dried with knowledge of such disadvantages. There is no difference between them, and it is thin, has many wrinkles, and has a different appearance.

By the way, in recent years, in combination with the tendency of consumers to focus on the real thing, even in the case of seasoned dried oil fried as an ingredient for instant noodles, a dried product having substantially the same size and thickness as the raw material fried. Is strongly required. In other words, although it is used for instant noodles, it is too thin and has many wrinkles, not far from the image of normal frying, has the same thickness as conventional frying, has good appearance, and has resilience Good things are required. For this reason, in order to respond to such demands, methods such as forcibly blowing air after seasoning and before drying, or exposing to reduced pressure have been taken. It was not enough to respond. Even if fried as an ingredient for instant noodles is derived from whole soybeans, the processing method is different from that of commercially available fried foods. In addition to the texture and genuine orientation, it is demanded that the commercially available fried frying can be used for general business as it is or tasted. Like the fried chicken, it became thinner and had no commercial value.

On the other hand, in order to expand or dry the deep-fried oil using microwaves, Japanese Patent Publication No.
In the publication, in a hot air atmosphere of about 100 ° C. or more,
A method of heating by injecting a seasoning liquid of 80 ° C. or higher into the fryer or irradiating microwaves in a pulsed manner while spraying the surface of the fryer is disclosed. Japanese Patent Publication No. 3-69999 discloses the method. In a microwave-permeable and gas-permeable container, a method of storing the frying and irradiating the microwave under reduced pressure has been clarified.
In the former method, the injection amount of the seasoning liquid is not constant due to the difference in the physical properties of the fried raw material, causing unevenness in the seasoning of the product. Seasoning liquid concentrates, does not penetrate to the inside, when used for instant noodles, seasoning liquid moves into boiling water,
There are inherent drawbacks such as the fried food itself becoming thinner.
Further, in the latter method employing microwave irradiation under reduced pressure, workability is poor, and in addition to poor productivity, in the case of flavored frying, even if expanded, uniform expansion cannot be obtained. This is often caused, and therefore, when there is “set” in part of the puff due to the difference in raw oil frying, if it is dried as it is, “stains” will occur in the product and the commercial value will be significantly reduced, etc. is there. In particular, in the method proposed above and Japanese Patent Publication No. 3-41150 related thereto,
It seeks to increase the size of the dried fried fish over that of the raw material and thereby improve its appearance, but does not mention its thickness.

[0006] In the microwave heating treatment of frying, the above-mentioned method has been proposed for the following reason. That is, as disclosed in Japanese Patent Publication No. 56-31102, when microwaves are continuously applied to a material in which moisture in the material to be dried is unevenly distributed, such as frying, the material is dried. The fact that a partially overheated portion is formed on the object, resulting in kogation, and, as disclosed in Japanese Patent Publication No. 3-69499, after the frying is stored in a microwave-permeable and gas-permeable container. When drying, the frying is covered with a gap to the extent that expansion in the thickness direction is suppressed, and then microwave drying is performed.
When the frying is expanded in all free states, the disadvantages such as non-uniformity of the moisture during frying and uneven evaporation of the frying due to free evaporation are disadvantageous for microwave heating and drying. It is because it accompanies. In addition,
As disclosed in Japanese Patent No. 41150, after the food to be dried is stored in a microwave-permeable and gas-permeable container,
Microwave drying the food to be dried in the container while rotating the container on a substantially vertical circle in the microwave dryer,
In the case of microwave heating and drying, the phenomenon of uneven heating of the object to be dried inevitably occurs, which makes it difficult to uniformly dry the object to be dried. This is because when drying, the seasoning liquid is dried in a state where it is biased to a part of the material to be dried, thereby causing a drawback that "stain" or the like is caused.

[0007]

Here, the present invention has been made in view of such circumstances, and the subject thereof is as follows.
It is an object of the present invention to provide a method capable of maintaining the thickness and size of the raw oil fried after drying, advantageously producing a dry fried food with good appearance, resilience and texture.

[0008]

The present inventors have made various investigations to solve the above-mentioned problems using microwaves in the production of the desired dried frying, and as a result, when the frying was carried out by microwave heating, , Moisture of raw material and moisture after microwave heating are important points, and if this is ignored,
It was found that unevenness in quality based on the difference in fried ingredients, for example, "stain" and uniformity of expansion could not be maintained, and based on such findings, the present invention was completed. .

[0009] That is, in order to solve the above-mentioned problems, the present invention provides a method of drying a fried product having a moisture content of 20 to 75% with or without a flavoring step by microwave drying so that the moisture content becomes 15 to 30%. Then, a method of producing a dried fried fish fried is characterized in that it is dried by a drying method other than microwave drying so that the water content is 12% or less.

In the microwave drying operation of frying according to the present invention, the drying time (irradiation time)
Will generally be from 0.5 to 15 minutes, preferably from 1 to 8 minutes.

[0011]

[Specific structure and action] The raw material fried used in the present invention is the same as that used in the production of conventional dry fried foods. For example, soybeans developed for instant use Protein oil fried using protein as the main raw material, fried food made by processing whole soybeans, and for general business use, commercially available normal fried foods made from whole soybeans using normal manufacturing methods, etc. Therefore, such raw material fried is used as it is or as a flavor.
The seasoning of the raw oil fried is carried out in the same manner as in the prior art. For example, a seasoning liquid (seasoning liquid) obtained by appropriately mixing soy sauce, amino acids, sugar, spices, various extracts, chemical seasonings and the like is used. This is carried out using a flavoring step in which the raw oil fried is immersed in the liquid at a temperature of 70 to 80 ° C. and a normal treatment for eliminating flavor unevenness due to the difference in raw materials is performed.

[0012] Using the seasoned or unflavored raw oil fried, microwave irradiation is carried out to obtain the desired dry fried food, and when heating and drying, such microwave heating treatment is performed. Only when the water content of the previous fried material is 20-75% (weight basis: the same applies hereinafter) and further processed so that the water content after microwave treatment becomes 15-30%, the size is substantially the same as that of the fried material. It has a thickness, no "stain" due to the flavoring liquid, it expands evenly, and the restoring property and the texture after restoring with hot water,
It has been clarified that it is possible to satisfy all the requirements of being equal to or more than a dried product by hot air drying or freeze vacuum drying, etc., and that the present invention satisfies such a moisture content. As described above, the heating and drying operation by microwave irradiation is performed on the raw material oil fried.

If the water content of the fried raw material before the microwave treatment is less than 20%, uniform internal expansion cannot be caused, and the water content exceeding 75% cannot be retained. It is. Further, when the water content after the microwave treatment is less than 15%, the texture after restoration with hot water becomes hard, which is inferior to a normal hot-air dried product, causing a problem that the commercial value is lost. However, if water remains at a rate exceeding 30%,
Internal swelling is not evenly induced, causing "sags" on the surface of the fried food, disturbing the dispersibility of the flavoring liquid, and condensing partly. This is because there is an inherent problem that "stains" occur on the surface of the surface and the commercial value is lost.

In the microwave treatment of the fried raw material according to the present invention, a known microwave irradiation apparatus is appropriately used, and the microwave irradiation is performed in a continuous manner or a batch manner. made but, advantageously, by using a highly productive conveyor type microwave heating apparatus, while allowed transport the raw fried, is adopted a technique of irradiating microwave, and as the wavelength of the microwave, of conventional 2450MH _Z Will be used. The microwave irradiation time varies depending on the output of the apparatus, but is generally selected within a range of 0.5 to 15 minutes, preferably 1 to 8 minutes. When the microwave irradiation time is shorter than 0.5 minutes,
If the internal expansion is not sufficient, and if it exceeds 15 minutes, the productivity will be poor.

Further, in the present invention, it is advantageous not only from the viewpoint of productivity but also from the viewpoint of uniformity of quality to use the heating operation by far infrared rays together with the microwave irradiation. is there. This combination of far-infrared rays is effective in adjusting the water content during frying of the raw material oil, but internal swelling is not caused only by far-infrared rays, and when used together with microwave irradiation, the effective action can be exhibited for the first time. It is. The far-infrared heating can be combined by installing a far-infrared heating device in parallel with the microwave heating device and performing microwave irradiation and far-infrared heating simultaneously, or alternately performing microwave irradiation and far-infrared heating. Can be realized.

Then, the moisture content was reduced to 15 to 30% by the heating and drying treatment by microwave irradiation as described above.
Drying methods other than microwave drying are further applied to the fried oil removed from the microwave heating device, and
The content is set to 2% or less, and the target dried oil is fried. In addition, various well-known drying operations other than microwave drying are suitably used for this drying operation, for example, drying operations such as hot-air drying and freeze-drying are employed. By such a drying operation, even if the moisture during the frying is reduced to 12% or less and a dried product is obtained, the internal expansion by the microwave is maintained, and the size and thickness of the frying are not substantially reduced. It is possible to obtain a high-quality dry fried product.

[0017]

EXAMPLES Hereinafter, some examples of the present invention will be described to clarify the present invention more specifically. However, the present invention imposes some restrictions by the description of such examples. It goes without saying that you don't receive anything. In addition, in addition to the following examples, the present invention may further include various changes and modifications based on the knowledge of those skilled in the art without departing from the spirit of the present invention. , Improvements and the like can be added. In addition, all parts and percentages in the following examples are based on weight unless otherwise specified.

Example 1 Instantaneous protein oil fried 1000 g [100 sheets, moisture: 3
8.0%, size (average): 92.9 mm × 72.1 mm,
Thickness (average): 7.09 mm] and a flavoring liquid at 70 to 80 ° C (dark soy sauce: 500 parts, sugar: 540 parts, sodium glutamate: 22.5 parts, reduced starch hydrolyzate: 220)
Part, water: 290 parts) was immersed in 3 L for 3 minutes, and then immersed in a roller and drained. The water content during frying after draining is 4
0.0%, the thickness of the frying was 2.95 mm.

Then, for this fried oil fried,
Water or hot air drying at 60 ° C. is carried out to adjust the water content before the microwave treatment in various ways. Then, a belt conveyor type microwave heating device (manufactured by Shimada Rika Co., Ltd., output: 40K)
Using W), the flavored oil fried is sequentially conveyed,
Microwave irradiation was performed and a heating and drying operation was performed. In the microwave heating and drying operation, the speed and output of the belt of the apparatus were adjusted to variously change the water content during frying after the microwave treatment.

Thereafter, a normal hot-air drying operation is performed on those fried foods having a moisture content of 15% or more among the various fried foods having different moisture content after the microwave treatment to reduce the moisture content to 8 to 12%. By adjusting, various kinds of the desired dried oil fried were obtained.

With respect to the thus-obtained dried oil fried products, the average size and thickness per 100 sheets, the presence or absence of “stain”, and the texture after restoration were examined. The results are shown in Table 1 below. For comparison, a dried product obtained by performing hot-air drying in the same manner as in the related art was similarly evaluated, and the results are shown in Table 1. In addition, the texture after restoration in Table 1 shows the result of investigating the texture after 3 minutes by pouring boiling water into the dried product.

[0022]

[Table 1]

As shown in Table 1, the liquid is dewatered in the flavoring step, and the thickness after the dewatering is about ３ of the thickness of the raw material.
When the water content after microwave treatment is 15 to 30%, not only the thickness of the dried product becomes substantially the same as the thickness of the fried raw material, but also the size is substantially the same as that of the raw material. Is smooth and looks good, and there are few "stains"
The texture after restoration was also excellent as compared with a normal hot-air dried product (Comparative Example). In the hot-air dried product of the comparative example,
Although the size and thickness are smaller than the raw material, the same size and thickness as the raw material are used, and the appearance rate of “stain” is low.
When the water content after the microwave drying was less than 15%, such as 3, 8, the texture was hard and the product had no commercial value. Furthermore, all of the dried products were restored with the hot water, but in particular, the dried products of Nos. 1, 4, 5, and 7 recovered more quickly than the others.

It should be noted that no increase in the size of the dried oil fried as seen in conventional vacuum microwave drying was observed, and N
As in the example of o9, it was recognized that those which did not undergo internal expansion even when subjected to microwave treatment and those which were dried with hot air as in the comparative example were thin and had many wrinkles. Therefore, even if "stains" appear, they are hidden and the percentage of "stains" appearing is low.

From these results, to maintain the size and thickness of the raw material intended in the present invention as it is, and to obtain a seasoned dried fried food with good texture and less "stain", it is necessary to carry out the drying before microwave heating and drying. It is clear that the regulation of moisture after such drying is important.

Example 2 1200 g of instant fried soybean oil fried [100 sheets, water content: 45
%, Size (average) 95.6 mm × 69.5 mm, thickness (average): 10.23 mm], and subjected to microwave treatment in the same manner as in Example 1 to fry the oil at various moisture percentages. After that, a necessary hot-air drying operation was further performed to obtain various dried products. Then, for each of the dried products, 1
The average size and thickness per sheet, the presence or absence of “stain”, and the resilience were examined. The results are shown in Table 2 below, together with the results of a conventional hot-air dried product of Comparative Example.

[0027]

[Table 2]

As is clear from the results in Table 2, even in the case of whole soybean oil fried, if the liquid is drained after being seasoned, the thickness becomes 5 mm, which is about 1/2 of the thickness of the original raw material. However, when subjected to microwave treatment under moisture conditions according to the present invention, not only has the same thickness as the fried raw material,
The size is almost the same as that of the raw material, the surface is smooth, the appearance is good, the "stain" is small, and the texture after restoration is good.

Further, according to the result of examining the texture after 3 minutes by pouring boiling water, all the dried products were restored under the same conditions, but the dried products No. 11, 14, 15 and 17 were particularly It was found that it showed quick restoring property as compared with other products. Further, in the case of No. 19, which did not undergo internal expansion even after microwave treatment, and in the case of hot air drying as in Comparative Example, it was recognized that the thickness was thin and "wrinkles" were large, and therefore "stain" was observed. Even if a spot appears, it is hidden and the apparent percentage of "stain" is low.

Example 3 Commercially fried frying [moisture: 44%, size (average): 70.
3mm × 51.7 mm, thickness (average): 30.5 mm (peripheral portion), 19.3 mm (central portion)], and dried as it is or with hot air to adjust to various moisture contents. . Next, in the same manner as in Example 1, the mixture was passed through a microwave heating apparatus, and the speed and output of the belt were adjusted to change variously the fried water after the microwave treatment. Further, those subjected to the microwave treatment were subjected to a hot-air drying operation as necessary, and finished into a dried product having a water content of 5 to 10%.
Then, the average size and thickness, surface smoothness, and resilience of each of the obtained 10 kinds of dried oil fried foods were examined, and the results are shown in Table 3 below together with comparative examples (hot-air dried products). It was shown to. The resilience shows the result of pouring boiling water into the dried product and examining the degree of return after 5 minutes.
Shown on a scaled scale.

[0031]

[Table 3]

As shown in Table 3, even in the case of commercially available frying, by microwave treatment according to the present invention, the size becomes almost the same as the raw material and the thickness becomes nearly uniform. You can get a better looking dried product. On the other hand, in the case of the hot-air drying of the comparative example, the size is reduced, and the peripheral portion of the fried product barely keeps its original thickness, but a large depression occurs in the center portion,
There are also many "wrinkles", which are different from the original fried shape.

In addition, the resilience is higher than that of instant frying.
It does not return completely in 3 minutes, but it does in 5 minutes. On the other hand, simple hot air drying (comparative example) does not return even after 5 minutes. It should be noted that N outside the scope of the present invention
In the case of o25, the properties, size and thickness are close to the point, but the restorability is inferior. In addition, hot water dried product, even with hot air dried product, the central part swells slightly compared to before hot water return,
The product of the present invention had a uniform overall thickness of 30.6 mm on average, whereas the hot-air dried product had a thickness of 29.0 mm at the periphery and 20 mm at the center. This indicates that the dried commercial fried product obtained according to the present invention is of sufficient value for general business use.

[0034]

As is apparent from the above description, according to the present invention, a dried fried product having substantially the same size and thickness as the fried material before drying, having a good appearance, good resilience and good texture is provided. Utilizing microwaves, it has become possible to produce advantageously, especially used advantageously as ingredients for instant noodles, seasoned dried protein fried or fried whole soybean-derived fried, Advantageously, dry fried seasoned or unflavored whole soybean raw materials for general business use can be obtained.

In particular, in the present invention, by defining the water content before and after drying by microwave heating, the drawbacks associated with the conventional microwave heating drying can be overcome, and the conventional method has been proposed. Even without adopting a special method, in terms of productivity and quality, it was possible to provide a satisfactory method of producing dried fried food, and there is a great technical significance of the present invention. It is.

──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Kenichi Akasaki 1-1 Takasu-cho, Nishinomiya-shi, Hyogo Prefecture 61503 Mukogawa Danchi (72) Inventor Hideo Kanno 976 Kubo, Kumagori-cho, Sennan-gun, Osaka (56) References JP JP-A-63-116680 (JP, A) JP-A-3-297368 (JP, A) JP-A-54-44052 (JP, A) JP-A-54-26349 (JP, A) JP-A-59-120068 (JP) , A) Japanese Patent Publication No. 3-41150 (JP, B2) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/20

Claims (2)

(57) [Claims] 1. A fried product having a water content of 20 to 75%, which has undergone a flavoring step or not, is microwave-dried to a water content of 15 to 30%, and then dried by a drying method other than microwave drying. A method for producing dried fried food, wherein the method is dried so that the content of the dried oil is 12% or less. 2. The method according to claim 1, wherein the microwave drying time is 0.5 to 15 minutes.