JPH01101859A - Production of roast processed food - Google Patents

Abstract

PURPOSE:To continuously and efficiently obtain a roast processed food having good flavor characteristic of vegetable and being stable for long period, by subjecting the vegetable to extrusion processing treatment while heating using extruding means and pulverizing the treated vegetable. CONSTITUTION:A vegetable such as dried onion, garlic, white potato, sweet potato, corn, etc., is fed to extruding means such as extruder and subjected to extrusion processing treatment while heating. Then the vegetable is pulverized using an impact type high speed grinder, a grinder such as power mill to provide the roast processed food. The extrusion processing is preferably carried out in treating conditions at 20-300sec residence, 50-200 heating temperature and 0-100kg/cm<2> pressure. Further more, saccharide, amino acid, seasoning, etc., can be added to the food as a subsidiary raw material. Since fats and oil are not used for the resultant roast processed food, the food is free from reduction of flavor by deterioration of the fats and oil, formation of poisonous substance, etc.

Description

[Detailed description of the invention] [Field of application of the invention]

The present invention relates to a method for manufacturing roasted processed foods, and in particular to an industrial method for manufacturing roasted vegetables.

[Conventional technology and its problems]

(Background) Roasted vegetables have been widely used in seasonings, curries, snack foods, instant foods, and the like. These roasted processed foods have been produced by methods such as (^) drum drying, (B) frying, and (C) direct heating. (Problems with the prior art) However, among the above methods, method A is essentially an extension of the drum drying method, and since roasting is performed subsequent to drying of the raw materials, it is added for the purpose of accelerating drying. Due to excipients such as dextrins, roasting is suppressed, so that only a weak flavor is obtained, and the product is always obtained in the form of a mixture with excipients. This method allows for arbitrary roasting by adjusting the temperature of the oil and fat, but on the other hand, the oil and fat penetrate into the product, resulting in an oily product. In addition, flavor deterioration due to oxidation of permeated fats and oils and toxicity of generated peroxides are also food hygiene problems. It is difficult to heat uniformly with direct flame heating of C, and scorching often occurs. Moreover, continuous production is difficult and a batch system has to be used, but then variations between batches become a problem that cannot be ignored.

[Purpose of the invention]

In view of the above circumstances, the present invention solves the drawbacks of the above-mentioned known roasting methods, enables continuous industrial production, eliminates the need to use fats and oils that may cause flavor deterioration or toxicity, and has the unique flavor of vegetables. The purpose of the present invention is to provide a method for producing pure roasted vegetable products having the following properties.

[Means to achieve the purpose]

(Summary) In order to achieve the above object, the method for producing a roasted processed food according to the present invention is characterized by processing vegetables under heat using an extrusion means and then pulverizing the vegetables. (IIK Material) Examples of the vegetables used as raw materials here include onions, garlic, potatoes, sweet potatoes, and corn, and onions and garlic are particularly preferred for practical purposes. Dried products are suitable for the above raw materials. Although frozen products cannot be used, they have a high water content, making it difficult to perform the desired extrusion processing when used alone. For this reason, for example, water-containing f9
When using 0% onion mince or garlic mince, it is necessary to mix excipients such as corn powder or wheat flour in advance to make the moisture content 20% or less. (Form of raw material) The raw material may be in the form of chips or powder, or any other shape and size that can be quantitatively supplied to the extrusion means by a powder feeder. (Extrusion Means) There is no particular restriction on the type of extrusion means, but it is desirable that the extrusion means have control functions for the amount of raw material supplied, barrel heating and cooling, screw rotation speed, etc. (Processing Conditions) The conditions for extrusion processing in the present invention are summarized as follows. The heating temperature and pressure crab heating temperature are 50 to 200°C, preferably 70 to 150°C. The raw material is pressurized to 0 to 100 kg/cnf while passing through the barrel, and the shear force (
Since heat is generated due to internal friction (internal friction), the actual product temperature will be higher than the barrel temperature. Although it varies somewhat depending on the sugar and protein content of the raw materials, roasting usually proceeds at a temperature of 100°C or higher. ○Screw pattern: Any shape is acceptable as long as it can extrude the raw material inside the cylinder smoothly and continuously extrude it steadily. However, it is desirable to attach a trapezoidal screw in the opposite direction, a so-called pineapple pull, just before the discharge die to apply pressure. The raw material supply amount, screw rotation speed, and L/D ratio are adjusted so that heating and roasting can be performed sufficiently during O's distillation, and optimal conditions are set so that extrusion can be performed smoothly. The residence time is usually in the range of 20 to 300 seconds. ○ Adjustment of degree of roasting: Adjustment of barrel temperature, screw rotation speed, length of residence time. That is, in the case of dark roasting, the barrel temperature is increased and the residence time is extended, and in the case of light roasting, the barrel temperature is lowered and the residence time is shortened. (Auxiliary raw materials) If desired, oils and fats, amino acids, sugars, seasonings, and fragrances may be added to and mixed with the main raw material (vegetables) as auxiliary raw materials. This provides effects such as imparting a cooked feel, adding flavor, and improving the roasted feel. (Processing of Extruded Material) The extruded roasted product is crushed using a conventional crusher (for example, an impact type high-speed crusher, a power mill, etc.), and further classified if necessary to obtain a roasted powder.

【Example】

Hereinafter, embodiments of the invention will be explained with reference to Examples, but each example is of course for explanation and does not mean a limitation of the idea of the invention. Example 1 Dry onion chips were supplied as a raw material to an extruder and extrusion processing was performed. The processing conditions were L/D = 30, raw material supply rate 20 kg/hour, barrel temperature 90°C, screw rotation speed 350 rpm, and gou pressure 3 kg/ctx''. Extrusion was carried out continuously, and the material was roasted brown. Roasted onions were obtained. At this time, the temperature of the extruded material was 135
It was ℃. By pulverizing this roasted onion using an impact-type high-speed pulverizer, roasted onion powder containing no excipients was obtained. This roasted onion powder was moderately roasted and aromatic, and had a good flavor with onion-specific flavor. Example 2 Using dried garlic chips as a raw material, extrusion processing was carried out in the same manner as in Example 1 to obtain roasted garlic. However, other processing conditions were the same as in Example 1 except that the barrel temperature was set at 120°C. Extrusion was carried out continuously, and the temperature of the extruded material was 145°C. After cooling, roasted garlic powder containing no excipients was obtained by pulverizing with an impact type high-speed pulverizer. This roasted garlic powder was moderately roasted and had a good garlic flavor with less pungent odor peculiar to garlic. Example 3 A mixture of 10 parts of frozen garlic mince and 90 parts of corn powder was extruded in the same manner as in Example 1, and then ground to obtain roasted garlic powder with a fresh garlic flavor. Example 4 Using dried potato flakes as a raw material, extrusion processing was carried out in the same manner as in Example 1, and then pulverized to obtain a roasted powder having a roasted flavor similar to that of fragrant potato chips.

【Effect of the invention】

As described above, the present invention can contribute to the development of the food industry by providing a method for continuously producing pure roasted vegetable products having a unique flavor of vegetables. Patent applicant: Ikeda Toka Kogyo Co., Ltd.

Claims (1)

[Claims] 1. A method for producing a roasted processed food, which comprises processing vegetables under heat using extrusion means and then pulverizing the vegetables. 2. The production method according to claim 1, wherein the vegetables are dried onions, garlic, potatoes, sweet potatoes, or corn. 3. The manufacturing method according to claim 1, wherein fats and oils, sugars, amino acids, seasonings, etc. are used as auxiliary raw materials. 4 The processing conditions for extrusion processing are residence time of 20 to 300 seconds,
Heating temperature 50-200℃, pressure 0-100kg/cm^
2. The manufacturing method according to claim 1.