JP4489602B2 - Sauteed onion and method for producing the same - Google Patents

Description

The present invention relates to a sauteed onion used as a raw material for stewed dishes such as curry, stew and Hayashi, and a method for producing the same .

  In general, when making curry and stew (especially beef stew), it is widely known that sauteed onion is used as a raw material. This is because the inclusion of sauteed onion gives the curry, stew and the like a fragrant flavor and deep deepness. For this reason, the chef takes time to carefully sauté the onion and create a unique taste. However, when sautéing onions as such a raw material, it is not possible to easily obtain onions that the chef makes. For example, even if you do it on a small scale like a general household, there is a clear tip there in that it requires long-time cooking to select the heat transfer performance of the pan, heat up and down, and carefully do it. It ’s not easy to achieve. More difficult to saute on an industrial scale. In general, when sauteing industrially, a so-called flat pot is used to manufacture, but due to the structure of the machine, the heating surface (heat transfer area) is narrow and the stirring efficiency is low. Because it is bad, there is a part that stays, so uniform heating is not possible, so it is stewed rather than sauteed, and partially burned, etc. The finished onion has sufficient target saute and sugar content The situation is very different from the one. Such onions cannot give the good flavor and richness as originally mentioned when added to food, and it must be said that it is difficult to supply high-quality curry and stew in large quantities at low cost. Absent.

Many attempts have been made to produce tasty sauteed onion on a commercial scale so as to overcome this situation. Using a flat pot as a stir-fry machine with the cut onion, the cut onion is immediately put into the stir-fry machine, the temperature of the onion is raised to 90 ° C. within 35 minutes, and the stir processing is carried out at 90 ° C. to 102 ° C. 10 minutes to 120 minutes (Patent Document 1), peeled raw onion into a predetermined shape, contact with 50 to 100 parts by weight of hot water per 100 parts by weight of onion, then 3 to 20 parts by weight A method of frying 70 to 170 minutes at a product temperature of 90 ° C. to 102 ° C. in the presence of edible oil. (Patent Document 2), a method of microwave-treating raw or cut onions, and then frying the onions (Patent Document 3) is disclosed. However, with these methods, although the flavor is improved, it is not possible to make a sauteed onion that is more delicious and has a sufficient sugar content than the chef's sauteed onion, and the sugar content at 25 ° C. is at most 20-30. .
JP 2000-14352 A JP 2000-23633 A JP 2000-93109 A

  An object of the present invention is to provide a delicious sauteed onion that is excellent in sweetness and has no bitter taste. Moreover, it aims at providing the industrial manufacturing method of the said onion.

  As a result of intensive research to solve the above problems, the inventors of the present invention efficiently heated the onion by contacting and circulating the onion evenly on the heating surface, and further fried at a specific temperature and time to evaporate the water. The inventors have found that it is possible to produce a sauteed onion with an excellent amount of sweetness and reduced miscellaneous taste, and the present invention has been completed.

That is, according to the first aspect of the present invention, when the product temperature is 25 ° C., the sugar content (Brix value) is 40 or more , the saute degree is 50 or less, and the brightness (L value) measured by a color difference meter is 40. It is related with the sauteed onion characterized by being ~ 50 . According to the second aspect of the present invention, the water evaporation rate is 0.1 to 0.4% by weight / minute until the water content in the whole onion after saute is between 70 and 80% by weight. Furthermore, until the water content in the whole onion after saute is between 45 and 55%, the water evaporation rate is 0.4 to 1.0% by weight / min. Regarding the method.

  According to the present invention, a high-quality stir-fried onion with an unprecedented sweetness and free from bitterness, eggmi and the like can be obtained. It becomes possible to give a deep flavor to foods such as stew and curry using this.

  Hereinafter, the present invention will be described in more detail. The sugar content (Brix value) when the product temperature in the present invention is 25 ° C. is the Brix value obtained by measuring the sauteed onion with a digital sugar content meter (manufactured by Atago Co., Ltd., model number: PR-101 to 301). . For measurement, all samples were crushed with a mortar or the like until a uniform paste was obtained. Further, in order to maintain the measurement accuracy with a constant temperature, the temperature was kept constant by storing in a thermostatic chamber (manufactured by Shimadzu Corporation) for 2 hours. The sauteed onion of the present invention has a sugar content higher than that of the conventional one, and considering the practicality considered from the ease of production, the sugar content (Brix value) when the product temperature is 25 ° C. is 30-60, Preferably it is 40-58. When the sugar content (Brix value) is less than 30, the flavor (sweetness, deliciousness) that is the feature of the present invention may not be produced. Saute may not be continued.

  The saute degree of the sauteed onion in the present invention is the total weight of the raw material before the saute and the total weight of the raw material after the saute, and the total weight of the raw material after the saute / (the total weight of the raw material before the saute) (Total weight of raw materials) × 100. For example, if the total weight of the raw material after saute is 50 kg and the total weight of the raw material at the time of preparation before saute is 100 kg, the degree of saute is represented as 50%. Therefore, as the saute advances, the numerical value indicating the degree of saute decreases. Most of the weight change before and after the saute is due to the amount of moisture. The degree of saute is preferably 50% or less. From the viewpoint of practicality, 25 to 50% is more preferable, and further 25 to 40% is preferable. If the degree of saute is in the above range, a high quality stir-fried onion with better sweetness and no bitterness or sourness can be obtained, and it is possible to give a deeper flavor to foods such as stew and curry It becomes. When the saute degree is 25 to 40%, the sugar content (Brix value) when the product temperature is 25 ° C. is preferably 30 to 60, and more preferably 40 to 58, so far there has been no saute onion. It is particularly excellent in sweetness and has a high quality without any bitterness or taste.

  The brightness of the sauteed onion in the present invention is a sample packed in a plastic disposable petri dish (diameter: 80 mm, height: 8 mm) without any gaps using a color difference meter CR-200 (manufactured by Konica Minolta) L value is measured. At this time, the form of the sample is not particularly limited. The measurement was calculated by averaging the measurement values of 5 points. The brightness is preferably 40-50. If the brightness is lower than 40, it may be burnt, and if it is higher than 50, the degree of saute may be low.

  From the above, an effective means for obtaining a high quality sauteed onion that is particularly excellent in sweetness and free from bitterness, scum, etc. is to increase the degree of saute as much as possible without causing scorch and consequently increase the sugar content.

  A method for producing the sauteed onion according to the present invention will be described below. First, peel the raw onion and cut it. In this case, the size and shape to be cut are not particularly limited, but a general cut such as a die shape or a slice shape is preferable. Next, fry the cut onion with a stirrer. As the stirrer, a stirrer and a heater equipped with a heater are preferred, which can stir the onion at high speed in the container and can circulate the onion. The heat source used in this apparatus is not particularly limited, and examples thereof include a direct fire using gas, an electric type, an electromagnetic induction type, and a jacket type vapor system.

  That is, after putting the cut onion, the onion is pressed against the heating surface by rotating the stirring device at a high speed and circulated, so that the onion can be sauteed without burning. The structure that can be circulated here means that the onion that is constantly pressed against the heating surface moves without staying. For example, a stirrer to which a stirrer having spiral blades is added can be used. If the product temperature and saute time of the onion exceed the specified temperature and time, a miscellaneous taste due to scorching will occur, and the desired sauteed onion will not be obtained.

  Various kinds of fats and oils such as salad oil, lard, beef tallow, butter, salt, pepper and the like can be added to the sauteing treatment according to preference. The fat is preferably added in an amount of 0.1 to 30 parts by weight, more preferably 1 to 10 parts by weight, based on 100 parts by weight of the onion. If too much oil or fat is added, the flavor of the oil or fat will surpass the taste of onions, and favorable results cannot be obtained. After the sauteing process, the water content of the onion is reduced by evaporation, but it is preferable that the sauteing degree be 50% or less. If the degree of saute exceeds 50%, it becomes a watery flavored onion, and the sauteed onion of the present invention cannot be obtained.

  The sauteing condition is that the water evaporation rate is 0.1 to 0.4% by weight / minute until the water content in the whole onion after sauteing is between 70 and 80% by weight. The water evaporation rate is preferably controlled so that the water evaporation amount is 0.4 to 1.0% by weight / min until the water content in the whole onion after saute is between 45 and 55%. . Here, the moisture content in the whole onion is measured using a moisture solid content meter (product name: SMART System 5, manufactured by CEM), and the weight before and after the sample is set and heated according to the manual. The value calculated according to the formula: (weight of sampled onion-weight of onion after heating to remove moisture) / (weight of sampled onion) x 100 was taken as the water content in the whole onion. The water evaporation rate was determined by sampling the onion every 10 minutes of sautéing and determining the water content in the onion after sautation using the moisture solid content meter (the water content in the whole onion sampled 10 minutes ago). The amount was calculated according to the formula: water content in the entire onion at the time of sampling / (sauté time (10 minutes)). When the moisture evaporation rate is controlled, the conditions (such as the number of revolutions of stirring, the heating temperature, the heating time, etc.) may be determined according to the equipment and the charged raw materials, and may be managed appropriately by temperature and time. From the viewpoint of the apparatus, it is preferable to control the water evaporation rate by covering the stirrer until the product temperature of the sauteed onion reaches 95 ° C to 100 ° C and then opening and closing the lid.

  The onion obtained by carrying out the above is sweeter than ever (the sugar content is 40 or more when the product temperature is 25 ° C.), and becomes a high quality product without bitterness and other unpleasant tastes.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Quality evaluation of curry>
The curry prepared in Examples 4 to 6 and Comparative Example 2 was sensory evaluated by 10 panelists. The evaluation criteria at that time are as follows. ◎: Very rich, well-balanced and very delicious, ○: Rich and well-balanced, △: Slightly rich, but poorly balanced and not very good, ×: There is no richness, and the taste balance is bad, so it is not good.

Example 1
1) The peeled raw onion was cut into a 15 mm square die.
2) Stir at a capacity of 600 kg as a stirrer, prepare a horizontal kneader with a cover with a jacket type steam heating device (manufactured by Kajiwara) The heating was started. As a measure of the degree of heating, the heating was adjusted to be 80 ° C. or higher in 10 minutes and 95 ° C. or higher in 30 minutes.
3) After the addition, the stirring speed was increased (about 60 rpm), and the onion was pressed against the heat transfer surface as much as possible to perform heat exchange promptly. At that time, the initial moisture evaporation was suppressed as much as possible by closing the lid of the kettle.
4) Adjust the product temperature so that it does not burn, and after reaching 98 ° C, adjust the lid of the hook. Specifically, open a hole that can be opened and closed about 5 cm in diameter in the lid portion of the pot. The hole was completely closed until the temperature exceeded 95 ° C. (about 30 minutes after the cut onion was added), and then the lid was opened halfway. Then, the lid was fully opened when the cut onion exceeded 80 minutes after the onion was added, and the amount of evaporated water was adjusted.
5) After that, saute treatment was carried out for 110 minutes from the time when the cut onion was charged (final product temperature: 102 ° C.). At this time, the degree of saute was 35%.
6) The sautéed onion produced as described above had a sugar content of 40 when the product temperature was readjusted to 25 ° C., and a delicious sautéed onion with excellent sweetness and no bitterness or taste was obtained.

  In addition, each data was extracted quickly and considered so as not to affect the entire saute. Sampling data were measured together after the saute.

(Example 2)
The onion was sauteed in the same manner as in Example 1 except that the final saute time was 120 minutes (final product temperature: 102 ° C.). As a result, a delicious sautéed onion with excellent sweetness with a Brix of 45 and no bitterness or taste was obtained. The results are shown in Table 2.

(Example 3)
Onions were sauteed in the same manner as in Example 1 except that the final saute time was 130 minutes (final product temperature: 102 ° C.). As a result, a delicious sautéed onion with excellent sweetness with a Brix of 57 and no bitterness or taste was obtained. The results are shown in Table 3.

(Comparative Example 1)
1) The peeled raw onion was cut into a 15 mm square die.
2) A stirrer with a capacity of 600 kg was prepared as a stirrer, and a flat kettle with a jacket type steam heating device was prepared. Into this kettle, 200 kg of onion immediately after the cut and 4 kg of salad oil were added and heating was started.
3) In order to match the amount of water evaporation with Example 1 while adjusting the product temperature so as not to burn, the saute degree was set to 35%. At this time, the saute time was longer than that of the example and was 180 minutes (final product temperature: 90 ° C.).
6) The sauteed onion produced as described above had a Brix of 19 at 25 ° C. and had a sweetness but was not a good product with a bitter taste or a taste.

Example 4
10 parts by weight of sauteed onion obtained in Example 1, 7 parts by weight of roux, 6 parts by weight of powder raw material consisting of spices, salt, etc., 15 parts by weight of liquid seasonings such as vegetables and fruit paste, and 62 parts by weight of water The raw material was heated and stirred to 90 ° C., and curry was obtained in about 30 minutes.

(Example 5)
10 parts by weight of sauteed onion obtained in Example 2, 7 parts by weight of roux, 6 parts by weight of powder raw material consisting of spices, salt, etc., 15 parts by weight of liquid seasonings such as vegetables and fruit paste, and 62 parts by weight of water The raw material was heated and stirred to 90 ° C., and curry was obtained in about 30 minutes.

(Example 6)
10 parts by weight of sauteed onion obtained in Example 3, 7 parts by weight of roux, 6 parts by weight of powder raw material consisting of spices, salt, etc., 15 parts by weight of liquid seasoning such as vegetables and fruit paste, and 62 parts by weight of water The raw material was heated and stirred to 90 ° C., and curry was obtained in about 30 minutes.

(Comparative Example 2)
When 10 parts by weight of the sauteed onion obtained in Comparative Example 1 was used, and curry sauce was prepared with the same composition as in Example 2 except for that, the richness as obtained in Examples 4 to 6 was not felt. , It was a coherent taste.

  The evaluation results of Examples 4 to 6 and Comparative Example 2 are shown in Table 4 above.

Claims (2)

A sauteed onion having a sugar content (Brix value) of 40 or more at a product temperature of 25 ° C. , a saute degree of 50% or less, and a brightness (L value) measured by a color difference meter of 40 to 50 .   The water evaporation rate is 0.1 to 0.4% by weight / minute until the water content in the whole onion after saute is between 70 and 80% by weight. Thereafter, the whole onion after saute The method for producing sauteed onion is characterized in that the water evaporation rate is 0.4 to 1.0% by weight / min until the water content in it is between 45 and 55%.