JPH02238859A - Frozen primary processed food - Google Patents

Abstract

PURPOSE:To provide a frozen primary food readily separated on a thawing process, etc., and not crushed or dripped when kneaded with meat, etc., by cutting a vegetable material such as onion into pieces having a suitable size, a treating the surfaces of the pieces with a high temperature oil and subsequently freezing the treated pieces in a separated or block state. CONSTITUTION:A vegetable material such as onion is cut together with water with a cutter device 12 and transferred from a draining conveyer 15 to a mesh conveyer 19 to drain the water. The surface of the cut vegetable material is subsequently treated with a sprayed high temperature oil 24 in an oil-spraying device 17. The treated vegetable material is transferred on a mesh conveyer 20, cooled with a cold air blown out from a cooling duct 41, transferred on a conveyer 42 and subsequently frozen in a freezing device 43 to provide the frozen primary processed food of the vegetable material suitable for hamburgers, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a frozen primary processed food made of an appropriate vegetable material such as onions.

(Prior Art) Foods using vegetables, such as hamburgers and meatballs, have recently been industrially produced and are available in large quantities throughout the year. Along with this, onions, which have traditionally been used in large quantities, are cut in advance into sizes according to the purpose, put into a pot and simmered with oil for about 1 to 3 hours to remove any bitterness and add flavor. It is processed by freezing it into plate shapes and providing it as a pre-prepared frozen primary processed food.

This makes it possible to purchase large quantities of onions when they are abundant and cheap, store them as frozen primary processed foods, and respond to demand at the time, thereby stabilizing costs and supply. can.

(Problem to be solved by the invention) By the way, frozen plates used as a frozen primary processed food are once returned to a loose state through natural thawing or forced crush treatment, and then kneaded with meat, etc., which is the material for hamburgers and meat poles. will be combined. The thoroughly kneaded mixture is then molded into a mold and subjected to final processing.

The above-mentioned kneading is accompanied by a rise in temperature due to stirring, but it is desirable to keep the temperature low in order to improve the binding properties of the meat. However, when thawing naturally from a cut and frozen state, it is difficult to control the temperature after thawing, and onions that are used only after being broken into pieces by crushing have their own structure. It will be destroyed and the flavor will be leaked out. Therefore, the umami and aroma of the onions themselves remain in the final products such as hamburgers and meatballs. The tissues and fibers of the onion are also destroyed and do not remain in their normal state.

For these reasons, the taste of the final product cannot be said to be satisfactory. There was also the problem of quality deterioration due to oil deterioration due to long heat treatment.

Therefore, it is an object of the present invention to provide a frozen primary processed food that can overcome the above-mentioned conventional drawbacks through simple improvements.

(Means for Solving the Problems) In order to achieve the above-mentioned problems, the present invention consists of an appropriate vegetable material such as an onion cut into a size according to the purpose of use, and the surface is coated with hot oil. It is characterized by being roasted in oil and frozen in pieces or chunks.

(Function) The surface of the frozen vegetable material is roasted with high-temperature oil, which removes the unique taste and flavor of the material, and also replaces the moisture on the surface with oil. It is in a slightly hardened state, so it is difficult to crush and drips do not easily come out. Therefore, even though it is used as an ingredient for things like hamburgers and meatballs, it tends to fall apart when thawed or crushed, and even when mixed with meat at an appropriate temperature, it collapses or drips. This can be suppressed. The vegetable material can then remain in the final product without being crushed, retaining its drip and normal tissue fiber state, and remaining itself flavored and de-wetted in the final product, enhancing the taste when the final product is eaten. .

(Example) Hereinafter, an example in which the present invention is applied to onions used for hamburgers and meatballs will be described.

Figures 1 and 2 show the first embodiment, Figures 3 and 4 show the second embodiment.
Examples are shown respectively. In each of the examples, onions 1 cut into 3.2 mm square pieces according to the intended use are used as materials, the surfaces of which are fried in high-temperature oil and then frozen. However, in the first example, the frozen primary processed food A is frozen in a bulk state, whereas in the second example, the frozen primary processed food B is frozen into a plate-like mass.

Onion 1 is a vegetable that is 89% water and the rest is carbohydrates and fiber, but it has an umami, bitterness, and taste.

When the surface of the onion 1 is fried with high-temperature oil, the onion 1's unique flavor and aroma are removed, and the scum is also removed. On the other hand, onion 1 is instantaneously burnt by the high-temperature oil, resulting in a state similar to frying over high heat, and the surface layer is slightly hardened as the oil replaces water.
It becomes la. This makes it difficult for the onion 1's umami, or drip, to come out and makes it difficult to crush. This is achieved regardless of the first or second embodiment.

The frozen primary processed food A of the first example is either left as is or thawed naturally, and the frozen primary processed food B of the second example is thawed naturally or crushed to be used as meat, etc. for hamburgers and meatballs. After being kneaded, it is molded and subjected to final processing. Kneading is carried out at a predetermined temperature range for a long time of 45 minutes to 1 hour, but the onions are prevented from soaking or dripping due to the oily layer 1a on their surface. can.

As a result, the onion 1 remains in the final product without being crushed and flavored, and remains without any drips, thereby enhancing the taste of the final product when eaten.

Next, the manufacturing equipment and manufacturing method will be described. Figures 5 and 6
The figure shows an apparatus for producing the frozen primary processed foods A and B. This device is a food processing device 1 shown in Fig. 5.
1, and an oil treatment device 51 shown in FIG.

The food processing device 11 has a cutter device 12 at its front stage that cuts peeled and washed raw vegetables such as onions into dice of a shape and size according to the intended use, for example, about 3IIIm square. The cutter device 12 is supplied with water and vegetables, and cuts the vegetables in the water to suppress the emission of off-flavors from the vegetables, expose them to water, and give fluidity to the cut vegetables.

A delivery pump 13 is connected to the cutter device 12 . This delivery pump 13 transports the vegetables cut by the cutter device 12 and obtained fluidity through a pipe line 14 to a colander conveyor 1.
Transfer to 5. The draining conveyor l5 transfers the transferred vegetables to the next stage while draining them, and drains the drained water from the drain pipe 16.

Next to the draining conveyor 15, an oil spraying device 17 for applying high temperature oil to the cut vegetables is provided, and a cooling device 18 for cooling the oiled vegetables is provided next to the oil spraying device 17. Both devices 17, 18 have separate metal mesh conveyors 19, 20 for conveying the vegetables for each of the aforementioned treatments. These conveyors 19, 20 can optionally be one piece. A refrigerator 43 is provided next to the cooling device 18 .

The oil spraying device 17 has a hopper on the front end of the conveyor 19 that receives the cut vegetables l discharged from the colander conveyor 15.
It has 21. The hopper 21 has a leveler 22, and is supplied with the cut vegetables 1 from the draining conveyor 15 so as to maintain a constant level at all times, and is fed in a fixed quantity onto the conveyor 19. Slightly behind the hopper 21 of the conveyor 19, there is provided a stirring roll 23 and a shower pipe 25 for spraying hot oil 24 onto the vegetables in the area where the stirring roll 23 acts. These can be provided in multiple stages if necessary.

The stirring roll 23 has a large number of stirring rods radially arranged around a rotating shaft, and is rotated in the direction of the arrow at a peripheral speed faster than the conveyor 19. As a result, when the cut vegetables conveyed on the conveyor 19 reach the stirring roll 23, they are not stirred by the stirring rod but are quickly fed. Due to this rapid feeding, a concavity 26 along the swing diameter of the stirring bar of the stirring roll 23 is formed in the stacked state of vegetables.

Therefore, the shower pipe 25 is provided so as to spray hot oil 24 onto the cut vegetables 1 located in the recess 25. Therefore, the sprayed high-temperature oil 24 acts on cut vegetables 1 that are piled up much less than the normal pile height h of cut vegetables, which is determined by the conveyance amount per unit time by the conveyor 19. This prevents the temperature from falling by the time it hits the cut vegetables 1, which are conveyed and made bulky while being stirred, and passes through them downward.

As a result, the cut vegetables 1 are exposed to high temperature oil evenly and efficiently and quickly by passing under the shower pipes 25, 25, and only the surface of the cut vegetables 1 is exposed to high temperature oil by applying a small amount of oil a few times. It can be fried to a desired degree of oil.

The high-temperature oil 24 that has passed through the cut vegetables 1 also passes through the conveyor 19 and falls into a drain pan 27 provided on the back side of the conveyor 19 to be stored therein. At this time, if the conveyor 19 is at a low temperature, the viscosity of the oil will increase, making it difficult to drain the oil. For this reason, a preheater 28 is provided on the back side of the conveyor 19 immediately in front of the part receiving the oil spray from the shower pipe 25, together with a surrounding box 28a, to heat the conveyor 19 and maintain it at a predetermined temperature. . By the way, high temperature oil 24 is salad oil, palm oil, lard, etc. 140"C to 200"
'C' is used. For onions, 170°C~
190"C is suitable, total of 6 for 1 cut vegetable
The desired treatment could be sufficiently performed by contacting for a period of about 20 seconds to about 20 seconds. The conveyor 19 is preferably kept at about 100°C.

The length of the conveyor 19 is set to be longer than the distance required for the high temperature oil 24 sprayed by the shower pipe 25 to naturally fall from the cut vegetables 1 and the conveyor 19, and within this distance range! A drain pan 27 is provided on the back side of the drain pan. A backup roller 29 for the conveyor 19 is also provided. A steam pipe 30 for draining oil is provided on the back side near the rear end of the conveyor 19 outside the distance range l, together with a box 30a surrounding the steam pipe 30.

The steam pipe 30 blows out high-temperature steam of about 120"C obtained by isothermal change from the back side of the conveyor 19.
Spray on the cut vegetables 1 after applying the oil above. As a result, the fluidity of the oil adhering to the cut vegetables 1 is increased by raising the temperature, and the oil is removed.

This removes about 3% of the deposited oil.

At the rear end of the conveyor 19, a scraper 32 is operated at a portion supported by a drive roller 31. The scraper 32 scrapes off the oil-drained cut vegetables l conveyed by the conveyor 19 and drops them onto the next conveyor 20.

Immediately after the conveyor 19 from which the cut vegetables 1 have been scraped off, boiling water is sprayed from a cleaning shower pipe 33 to wash off the adhering oil remaining on the conveyor 19 onto a drain pan 27. The drain pan 39 is provided so as to cover the range of this washing part and the part immediately following it up to the guide roller 34.

A cleaning tank 35 is provided at the bottom of the conveyor 19. The cleaning tank 35 stores or circulates a certain amount of hot water, and the conveyor 19 passes through the hot water after cleaning. Conveyor l9 for this passage
are guided by guide rollers 36 and 37. Guide roller 3 located above the hot water in the cleaning tank 35
A cleaning shower pipe 33 is also provided at a position immediately in front of 7. However, the cleaning tank 35 is provided extending from the drain pan 39 of the conveyor 19 to the guide roller 37 section.

The cooling device 18 is provided with a cooling duct 41 that blows out cold air of about 10"C downward at the upper part of the conveyor 20.Thereby, the cut vegetables after draining the oil that are received by the conveyor 20 and conveyed are cooled on the way. It is exposed to high-pressure cooling air that has been sterilized by a high-performance filter of about 10°C and is blown out from the cooling duct 41, and is cooled to about 30'C to 40°C.As a result of this cooling, the condensation liquid that falls from the conveyor 20 is received by a drain pan 27 provided on the entire back side of the conveyor section of the conveyor 20.

This conveyor 20 also includes a scraper 32, an iJl shower pipe 33, a drain pan 39, and a cleaning tank 35.
It is provided in exactly the same way as in case 9.

A delivery conveyor 42 is provided at the next stage of the conveyor 20. This conveyor 42 conveys the cooled cut vegetables 1 scraped off from the conveyor 20, and carries them into a refrigerator 43 for freezing processing. As a result, the cut vegetables 1, which have been cooled down to a low temperature after being properly burnt with oil on the surface, are easily and sufficiently instant-frozen in a separate state to form the frozen primary processed food A shown in FIGS. 1 and 2.

Here, in order to obtain the frozen primary processed food B shown in FIGS. 3 and 4, the cooled cut vegetables 1 scraped off from the conveyor 20 are placed in a mold, and then conveyed to the freezer 43 by the conveyor. It is best to freeze it.

As shown in FIG. 6, guide plates 44 are provided on both sides of the conveyor sections of the conveyors 19 and 20, but after a little before the part where the high temperature oil 24 is applied, the initial regulation is carried out by the guide plates 44. Cut vegetables that are set at intervals wider than the original transport path width and continue to be transported at the initial regulation width.
I made sure to stay far enough away from it. For this purpose, cut vegetables 1
can be evenly coated with oil, drained of oil, and cooled.

The oil collected in the drain pan 27 and washing tank 35 of the food processing equipment 11 described above is collected in the oil processing equipment 5l shown in FIG.
After being separated from water and recovered, it is returned to a predetermined temperature and reused. The oil floating on top of the cleaning tank 35 may be passed to the oil treatment device 51.

If the amount is small, it may be discarded without being collected, or it may be collected in a fixed amount and then sent to the oil treatment equipment 51. The oil treatment device 51 has an oil recovery tank 52 for recovering oil. The oil recovery tank 52 has a plurality of chambers 52a partitioned by a water-repellent oil filter 53, and oil introduced from the drain pans 27, 39, etc. through the conduit 54 is passed through each chamber 52a sequentially. Remove water from. A level switch 55 is provided in the final chamber 52a of the oil recovery tank 52 in terms of separation, and controls the oil level and controls the oil to be delivered each time the oil level exceeds a certain level.

A delivery pipe line 56 is connected to the final chamber 52a of the oil recovery tank 52 to send out the recovered oil. The delivery pipe line 56 sends out the recovered oil accumulated in the final chamber 52a by a pump 57, and sends it to the preheating tank 57.

This feeding takes place through an oil supply line 58 which supplies fresh oil to the preheating tank 57. The oil supply pipe 58 has a solenoid valve 59 located at a position that does not interfere with the supply of recovered oil from the oil recovery tank 52 to the preheating tank 57. As a result, priority is given to feeding the recovered oil from the oil recovery tank 52 to the preheating tank 57, and when the level in the preheating tank 57 does not reach a certain level, the amount of oil that does not reach a certain amount is supplied through the oil supply pipe 58. will be held. A level switch 60 is provided in the preheating tank 57 for this purpose of refueling, and the electromagnetic valve 59 is opened while the level switch 60 is not detecting a predetermined level.

After the preheating tank 57, an intermediate heater 61 and a high temperature heater 6 are installed.
2 are sequentially connected through a pipe 63, and a pump 64 sequentially sends the preheated oil to the intermediate heater 61 and high temperature heater 62, and the preheated oil to about 110°C is further heated to 140°C.
The temperature is raised stepwise from 180°C to 200°C.

This suppresses deterioration of the oil due to long-term heating and allows the oil to reach a predetermined temperature.

The final-stage high-temperature heater 62 has a thermostat 65 and raises the temperature of the medium-temperature oil fed thereto to a predetermined temperature, and supplies the oil at the predetermined temperature to the shower pipe 25 .

For this reason, the high-temperature heating tank 62 is particularly suitable for the intermediate heater 6 in the previous stage.
The intermediate heated oil from 1 is received from the lower part and sent to the shower pipe 25 from the upper part, so that the intermediate heated oil received from the lower part reaches a predetermined temperature when it reaches the upper part.

Note that it is advantageous in terms of temperature maintenance to spray the hot oil 24 from the shower pipe 25 through a hole as large as possible without any pressure change. In this sense, it is also good to let the oil flow down from the slit to form an oil curtain.

In the above embodiments, onions used in hamburgers and meatballs were described, but similar effects can be obtained by applying the present invention to onions used in other croquettes, curry roux, gratin, etc. In that case, use 6 onions depending on the purpose.
．． It will be cut into different sizes as appropriate, such as 4 mm square or 1 crn square.

Furthermore, it is also effective to apply the present invention to other vegetables other than onions, such as carrots and potatoes, and vegetables that are not peeled or cut may also be used depending on the product or purpose.

(Effects of the Invention) According to the present invention, the surface of the frozen vegetable material is stir-fried in high-temperature oil to remove the unique taste and flavor of the material, and to remove moisture from the surface. It is in a slightly hardened state where the oil has been replaced, making it difficult to crush and drip, so it is served as an ingredient for things like hamburgers and meatballs.
It is easy to break up into pieces due to thawing or crushing, and it is possible to prevent them from collapsing or dripping when mixed with meat etc. at an appropriate temperature range, and vegetable ingredients can be prevented from being crushed and dripped. It can be retained and itself remain in the final product in a flavored and unpacked state, enhancing the taste when the final product is eaten.

[Brief explanation of drawings]

1 and 2 are a perspective view and a sectional view showing a first embodiment of the present invention, FIGS. 3 and 4 are a perspective view and a sectional view showing a second embodiment of the invention, and FIG. FIG. 6 is a side view of a food processing device and an oil processing device for manufacturing products according to the present invention. l 1a Onion oil burnt layer high temperature oil

Claims (1)

[Claims] (1) It is characterized by being made of suitable vegetable materials such as onions cut into sizes according to the purpose of use, the surface of which is roasted in high-temperature oil, and frozen in pieces or chunks. Frozen primary processed food.