JPH01211479A - Production of raised food, including the process of coating with oil - Google Patents

Abstract

PURPOSE:To produce raised foods which have good taste and texture and prevent the products from contracting and hardening, by dipping the material to be processed in hot water and raising it to the maximum, freeze-drying under vacuum and coating with oil. CONSTITUTION:The material to be processed, such as beans, root vegetables, fruits or the like is dipped in fresh or hot water and raised, and when needed, steamed to the maximum raise. Then, the raised material is drained, cooled down by standing, then rapidly refrigerating, and freeze-dried. When the drying is completed, the processed material is immediately coated with oil, by passing the material through hot food oil, and seasoned, when needed, with salt or the like.

Description

DETAILED DESCRIPTION OF THE INVENTION There are various methods for producing puffed foods at present, but in all of them, after being puffed and dried, shrinkage or hardening progresses due to adsorption of natural moisture, which greatly affects the taste.

The present invention is a method for increasing the swelling rate of individual processed foods to the maximum point and further preventing moisture adsorption after drying.

The processed food shown in FIG. 1 moves to step 2. Thoroughly immerse in fresh or warm water until puffed, then steam at Step 3. At this point, the processed food reaches its maximum expansion rate. Next, drain the water, leave to cool in step 4, and quickly freeze in step 5.

In order to maintain the shape and capacity, the processed food that has the maximum capacity in the above steps is put into the 4-bar freeze dryer 6, and the processed food is heated to sublimate the moisture and dry. The dried processed food is immediately passed through high-temperature edible oil 7 to coat the individual particles of the processed food with an oil film. In the processed food that has been expanded and dried through this step, the cells covered with the oil film do not absorb water from other sources during subsequent steps and storage, and shrinkage and hardening can be prevented.

Steps 1 to 3 above aim for maximum expansion, and steps 4 to 5 dry it in a vacuum to maintain its original shape and form an oil film 1'17 to prevent moisture buildup. Almsgiving, 11! !
This is a series of methods for producing puffed foods that can maintain the maximum puffing rate.

[Brief explanation of the drawing]

This figure is a process diagram showing the manufacturing method according to the title of the invention.

Claims (1)

[Claims] Soak the processed food individually to maximize its volume.
After steaming and maintaining the shape and volume, the water content is evaporated, and after drying, the cells are coated with an oil film to prevent shrinkage and hardening due to adsorbed water, and a series of swellings that maintain the original shape of the unique maximum swelling. Food manufacturing method.