JP3108723B2 - Pre-cooked onions - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an onion material preliminarily cooked so as to be provided as food, and a method for producing the same.

[0002]

2. Description of the Related Art Generally, onions are fried or curry rice,
Used in cooking soups and other foods as part of their ingredients. After washing the onions used for these,
Or round slices in a ring shape by using a kitchen knife and cutting machine, chopped
The process involves chopping, but at that time, the irritating ingredient is scattered and gets into the eyes of the cook, giving a painful feeling. For this reason, housewives and cooks engaged in cooking tend to dislike cooking onions, and it has been desired that the onions be pre-cooked and marketed in a chopped state. However, it is difficult to maintain the freshness over a long period of time in a raw state where the onion is cut, so some kind of preliminary cooking must be performed.

[0003] On the other hand, a technique of boiling beans and mushrooms, which require cooking of foods requiring a longer time for cooking than other materials, such as corn, soybeans, and peas, has conventionally been used. On the other hand for onions is to moderate the taste comes out even cooking time is rather short, originally fairly
It needs to be boiled for a long time, but in a short time
In many cases, there was no custom or technology to prepare, store, or sell this product.

[0004] Therefore, even if the onion is to be boiled and stored in the same manner as the conventional pre-cooked material, the boiled water degrades the taste quality and cannot be put to practical use. The inventor further studied heating by other means in order to solve such a problem. As a result, it is preferable to reduce the water content without adding water to the heating of the onion. 15 before the dehydrated onion gives a good taste
It was discovered that it takes a long period of time ranging from minutes to 2 hours.

[0005]

However, when this is concretely executed, there are some more problems. That is, if the heating operation is performed artificially for a long time, the preparatory cooking cost is significantly higher than the onion material price due to high labor costs. Cooking without burning the ingredients for a long time required considerable patience for the cook.

[0006]

SUMMARY OF THE INVENTION The present invention has the above-mentioned object,
The problem is solved by heating the raw onion at a temperature of about 150 ° C. in an anhydrous state to remove water by 20% or more, and then packaging for long-term storage to prepare a pre-cooked onion. There, the required packaging is preferably a vacuum pack using containers made of either metal or synthetic resin.

[0007]

[Action] Onions are modified as a result of being heated as preliminary cooking, and do not emit irritating components. In addition, onions are heated without adding water to the stir-fryer, but due to the synergistic effect of heating at a relatively low temperature, stirring and heating, they do not cause charring, and Heat is applied evenly throughout, removing the moisture it contains. Since the pre-cooked food thus obtained does not contain water separated from onions, the quality obtained by pre-cooking is maintained for a long time by vacuum packing.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the illustrated embodiments. First, a fry apparatus 10 for frying onions is shown in FIG.
This will be described with reference to FIG. The stirrer 10 is a frame 1 in which the equilateral angle steel assembled on the base plate 12 is welded and assembled.
4 and a commercially available gas range 13 on the base plate 12.
Is placed. Reference numeral 11 denotes a stir-fryer for frying onions, which is heated by the gas range 13 and the onions put therein are stirred by the stirring means 20.

The stir-fryer 11 is a so-called wok,
Diameter of about 40cm or more, the thickness is Ru iron <br/> sheeting der with about 1.2 mm. Contact with the bottom surface forms a spherical bulge outward
And the onion put in it slides down the slope with its own weight,
The stirring by the stirring means 20 is promoted . In this embodiment, the stir-fryer 11 is placed on the gas range 13 on the base plate 12 and is heated by a gas flame. However, the heating means is not limited to this, and may be performed by charcoal, electric heat or electromagnetic heat. In keeping the temperature constant,
Those that can be controlled are preferable, and charcoal and briquettes have some difficulty.

The stirring means 20 includes a horizontal frame member 21 suspended from the upper part of the frame 14 into the stir-pan 11 and an electric motor 15 for rotating the horizontal frame member 21. The electric motor 15 is supported by the frame 14, and its output shaft 16 is disposed vertically downward. The electric motor 15 is an induction motor driven by an alternating current. When energized, the output shaft 16 is rotated at a moderate speed of about 30 revolutions per minute by a speed reducer or by inverter control.

A horizontal frame member 21 which is an essential part of the stirring means 20
Is a suspension shaft 2 connected to an output shaft 16 of the motor.
4, an arc-shaped steel plate 22a welded to the lower end thereof, and a number of rods 22b projecting further downward therefrom.
Is formed by a toothed member 22 protruding therefrom. And
The suspension shaft 24 is a coupling 17 made of iron pipe.
To the output shaft 16 and hung therethrough. Reference numeral 18 denotes a tightening bolt screwed to the coupling 17 and is used for fixing the output shaft 16 and the suspension shaft 24 to the coupling 17. Reference numeral 23 denotes a manual handle, which is attached to the upper part of the suspension shaft 24 by welding in a direction intersecting with the suspension shaft. Thus, when adjusting the gap between the stir-pan 11 and the toothed member 22, the horizontal frame member 21 can be easily rotated manually even while the electric motor 15 is stopped.

The rod 22b forming the protruding tooth member 22 is obtained by cutting a round bar made of mild steel, and is attached by welding to the side surface of the arc-shaped steel plate 22a. Care has been taken not to damage the onion by chamfering it smoothly. The gap between the toothed member 22 and the pot bottom is set to the same thickness as the onion meat, that is, about 5 mm. This gap loosens the tightening bolt 18 attached to the coupling 17 and connects the suspension shaft 24 to the output shaft 16.
This is done by raising and lowering with respect to. Also, when removing or attaching the tooth member 22 to or from the output shaft 16, the fastening bolt 18 is loosened and the coupling 17 is lifted upward as shown by the phantom line in FIG.

Next, a method for producing a pre-cooked onion using the apparatus of the above embodiment will be described. First, after the onion is washed with water, it is cut by a cook wearing underwater glasses or by an automatic cutting machine into a substantially strip shape having a size of about 5 mm in width and about 10 mm in length. Next, the pan 11 fry to ignite the gas range 13 preheated to 1 5 0 to 200 ° C., the onion placed thereto, on the addition of edible oil as needed, One operates the stirring means 20ゝ Heat to anhydrous.

In the present specification, anhydrous heating refers to a state in which substantially no water is present in the stir-fryer 11 when heating the onion. Onion does not pass through the water but directly from the inner surface of the pan. Means receiving heat. That is, the water adhering during the washing of the onion performed before is mixed with the onion in the pan 11
Since the amount that can enter is immediately evaporated, it falls into the category of anhydrous state. The temperature for anhydrous heating of onions is stir-fried pot 1
140-160 ° C., preferably 15 at the inner surface temperature of 1
Set to 0-155 ° C. That is, if the surface temperature is too low, the onion needs a longer time for pre-cooking, and if the surface temperature is too high, the onions tend to burn. In addition, the heating by the stir-fryer 11 generally satisfactorily disperses the water vapor emitted from the onions.
This is performed without covering the stir-pan 11.

[0015] The type of edible oil that is added during dry heating, depending on the application of the onion, which is pre-cooked, generally olive oil, lard, palm oil, coconut oil is used, if necessary Other fats or oils are added or used
Used. Particularly, the in edible oil used for curry formic over (Ghee) oil Indian domestic use are preferred. It should be noted that, in the case of adding the oil, the onion Italian cuisine with the olive oil, plus the lard is Chinese cuisine, plus the palm oil for general cooking for Japanese, also, non-oil Is said to be suitable for many dishes .

The heating time of the onion is set as follows. In other words, it is about 15 minutes for a salad or other material that needs to leave a fresh taste of the material,
During the heating, about 20% of the water contained in the onion evaporates. Furthermore, when sweetness or umami is required as a taste for onions, heating for at least one hour is required, and this heating dehydrates 35% of the water content of the onions.
That is, the weight of the onion is reduced by 35% from before the start of heating. In addition, as a material to be added to foods such as roast of curry and rice which requires the potential umami of onion materials, heating for about 30 minutes to 2 hours is required, whereby 50 to 60 % of water is dehydrated. Resulting in. Which was heated for a long time to this extent, in addition to that and place in curry sauce, it can be used as a material for issuing a so-called flavor and a secret ingredient.

The irritating substance of the raw onion is not released when the onion is fried for about 15 minutes at a predetermined temperature, but in this state, the form of the onion and the inherent pungency and flavor still remain. It can be used for cooking salads, etc., without the tears of the cook or housewife. Onion eventually depending on the application, is heated for 2 hours 30 minutes in the same manner continue.

The onion thus pre-cooked is divided into about 200 g for home use and vacuum-packed for long-term storage, and is vacuum-packed and divided into about 500 g to 1 kg for business use. You. The onions pre-cooked by this vacuum pack can be used edible for a long period of one to two years without deteriorating quality.

The vacuum package used in this specification
In addition to so-called vacuum packaging, cans and retort packaging
In a container deflated or decompressed like a
Type of container that holds the goods, or the total
It is a name. Further , in this embodiment, the gas range 13 is used as the heating means. However, the heating means is not limited to this, and it is a matter of course that high-frequency heating (or electromagnetic heating) may be used. Also, what is expressed as a vacuum pack means that it is a container for packaging food with oxygen removed,
For example, the presence of nitrogen gas, which is an inert gas, in a container is included in the meaning of vacuum.

[0020]

As described above, according to the present invention, onion, which is a pre-cooked food, is heated anhydrously at a low temperature of about 150 ° C.
After removing the above moisture, the required packaging is solved, so if this pre-cooked onion is used as a cooking material, the eyes of the cook will be stimulated when chopping the onion. There is no. In addition, since onion is heated for a long time at a low temperature that does not cause browning, there is an effect that a food material excellent in taste can be obtained by heating for a long time without including any burnt portion. Further, the vacuum-packed pre-cooked onion has an effect that various properties at the time of pre-cooking are not impaired and that it can withstand long-term storage.

[Brief description of the drawings]

FIG. 1 is a front view showing an embodiment of the present invention.

FIG. 2 is a side view thereof.

FIG. 3 is a front view showing an essential part taken out.

FIG. 4 is a side view thereof.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 ... Frying apparatus 11 ... Fryer pan 12 ... Base plate 13 ... Gas range 14 ... Frame 15 ... Electric motor 16 ... Output shaft 17 ... Coupling 20 ... Stirring means 21 ... Horizontal frame member 22 ... Tooth member 23 ... Manual handle 24 ... Hanging shaft

Claims (2)

(57) [Claims] 1. A pre-cooked onion obtained by heating a raw onion in an anhydrous state at a temperature of about 150 ° C. to remove water by 20% or more, and then packaging for long-term storage. 2. A pre-cooked onion according to claim 1, wherein said required packaging is a vacuum pack using a container made of either metal or synthetic resin.