JPH0371859B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing fried lotus root chips, and more specifically, uses lotus root, which has a large amount of voids and water content and contains a large amount of fibrous components, as a raw material. This invention relates to a method for producing fried chips that provides fried chips that look good and have a good texture.

[Conventional technology]

It has been known to produce fried chips using root vegetables such as lotus roots as raw materials. For example, fried chips are made by slicing root vegetables such as lotus roots, pumpkins, carrots, and taro, frying them in oil, and seasoning them with salt (see Japanese Patent Application Laid-Open No. 138145/1983). can.

The fried chips manufactured by this method have the excellent effect of being able to easily provide confectionery-like foods using vegetables as raw materials.

However, in the case of the above production method, there are few problems with root vegetables that do not contain much fibrous components, but for example, lotus roots that contain a lot of fibrous components and have a high water content are difficult to remove moisture by frying, so they cannot be sliced. If lotus roots are fried as they are, the frying time will be long, and the appearance of the finished confectionery-like food will be discolored and deformed, resulting in a significant decrease in commercial value.

By the way, although it is not fried lotus root chips, as a means to solve this problem, ``manufacturing of fried carrot chips is produced by heat-treating (steaming) sliced carrots, freeze-drying them, and frying them in oil. A method has been proposed (see Japanese Patent Laid-Open No. 55-45305).

By using this manufacturing method, it is possible to obtain fried lotus root chips that solve the above-mentioned problems.

[Problem to be solved by the invention]

However, this manufacturing method has the following problems. In other words, since freeze-drying is used as a drying method, especially in the case of lotus roots, the porosity is high and
In addition, the high water content makes the chips too brittle, resulting in poor texture such as chewiness as fried chips.

Since the absorbency is higher due to the use of freeze-drying, the next step, frying, must be carried out continuously.

Because lotus roots and carrots have different fiber components, it is difficult to set the steam heating conditions.

The present invention was invented in view of the above-mentioned problems and to solve the problems, and its purpose is to produce lotus roots that have a pleasant texture without damaging their appearance. The purpose of the present invention is to provide a method for producing fried chips.

[Means for solving problems]

In order to achieve the above object, the method for producing fried chips of lotus root according to the present invention involves slicing lotus root and heating the sliced lotus root at 100°C under normal pressure.
Steam lotus roots for 1 to 3 minutes with steam,
After drying the steamed lotus roots at a temperature of about 60°C for about 2 hours, the drying temperature was slightly raised and dried again for about 1 hour to obtain dried lotus roots with a moisture content of 5 to 15%. It consists of a structure in which lotus roots are deep-fried for 2 to 3 seconds in edible oil at 145 to 190°C.

[Effect]

According to the method for manufacturing fried lotus root chips of the present invention based on the above configuration, steam heating conditions are such that steamed lotus roots are steamed for 1 to 3 minutes with steam at 100°C under normal pressure, and steamed lotus roots are steamed at a temperature of about 60°C for 2 hours. After drying for about an hour, the drying temperature is slightly raised and dried again for about an hour to obtain dried lotus roots with a moisture content of 5 to 15%. Since the lotus roots are deep-fried, the water absorption after drying can be reduced, and fried chips can be obtained that retain the texture of the fibers.

〔Example〕

Hereinafter, based on examples embodying the present invention,
The present invention will be explained.

First, 10.0 kg of lotus root was peeled to obtain 8.0 kg of lotus root for fried chips. After slicing this lotus root for fried chips to a thickness of about 2 to 3 mm, the slices were mixed with 0.1% polyphosphoric acid and acetic acid.
Soak in 0.1% aqueous solution for 3 hours. This is to prevent acceleration of discoloration.

Next, wash the slices with running water for 10 minutes.
Arrange the mesh cloth one by one on a drying plate spread over a stainless steel wire mesh (a heat-resistant synthetic resin mesh may be used, but stainless steel wire mesh is preferable in terms of adhesion), taking care not to polymerize. Furthermore, the above-mentioned drying plates are stacked one on top of the other while maintaining an appropriate interval, and placed in a retort, and steam at normal pressure is passed into the retort.
After reaching 100°C, continue passing steam for 2 minutes. This steaming breaks down the fibrous components of the lotus root, giving the final product a pleasant texture. Next, the steamed lotus root slices were placed on a drying board and transferred to a dryer at 60℃, dried for 2 hours, and then fried at 70℃ for 1 hour.
Dry for an additional hour to reduce the moisture content to 15% or less. Here, upon drying, the lotus root slices become translucent.

Next, peel the lotus root slices from the mesh cloth and keep the cooking oil (here, salad oil) at 180℃.
After frying for 3 seconds, the chips are seasoned with seasonings (in this case, salt and glutamic acid) to form the final fried chips.

The weight of the dried lotus root slices obtained in this example was 1.09 Kg, and the weight of the final product after frying and seasoning was 1.86 Kg.

Next, in order to confirm the effect of fried lotus root chips according to this example, lotus root chips were prepared with a thickness of 2 to 3 mm.
As a result of comparing this with a previous example in which fried chips were made by slicing them to a certain thickness, heating them with steam, freeze-drying them, and frying them in oil, the following findings were made.

In both cases, the final product had the appearance of a lotus root, but while the previous product was extremely brittle and did not have the texture of fried chips, the product in this example had the appearance of a lotus root. In some cases, a moderate texture was observed.

In the case of the previous example, if it was not continuously fried after drying, it had a sticky texture, but in the case of this example, even if it was fried after several days, Almost no sticky texture was observed.

This confirms that there are many drawbacks to using freeze-drying as a drying method for lotus root, and that it is necessary to strictly set steam heating conditions, drying conditions, and deep-frying conditions. In the case of this example, the steam heating conditions were to steam the lotus roots for 1 to 3 minutes with steam at 100°C under normal pressure, and after drying at a temperature of about 60°C for about 2 hours, the drying temperature was slightly lowered. Raise, again, 1
It was confirmed that fried chips with the above results could only be obtained by combining the two drying conditions of obtaining dried lotus roots with a moisture content of 5 to 15% after drying for a certain amount of time. Ta.

In addition, in the above-mentioned present example, the lotus root was sliced into 2 to 3 mm pieces, but it is clear that the lotus roots may be sliced thicker than this, or may be cut into pieces of about 1 to 2 mm. .

Incidentally, the present invention is not limited to the embodiments described above, and it is clear that various modifications can be made without changing the gist of the present invention.

〔Effect of the invention〕

As is clear from the above explanation, according to the method for producing fried lotus root chips of the present invention,
Steam heating conditions include steaming at 100°C for 1 to 3 minutes to obtain steamed lotus root, drying at a temperature of about 60°C for about 2 hours, and then increasing the drying temperature slightly.
Dry again for about 1 hour to reduce the moisture content to 5-15%.
By combining the two conditions of obtaining dried lotus root and frying the lotus root obtained under these conditions, the drying condition is good and the water absorption after drying can be lowered.
Further, it has the effect of making it possible to obtain fried chips that can retain the chewy texture due to the fibers.

Furthermore, since it is not necessary to continuously fry the lotus root chips after drying, the production efficiency of fried lotus root chips can be improved. Furthermore, since the drying temperature is slightly raised in the latter half, the drying condition can be further improved.

Claims (1)

[Claims] 1 Slice lotus root, steam the sliced lotus root with steam at 100°C under normal pressure for 1 to 3 minutes to obtain steamed lotus root, dry the steamed lotus root at a temperature of about 60°C for about 2 hours, and then lower the drying temperature. Raise the temperature slightly and dry again for about 1 hour to reduce the moisture content to 5~
A method for producing fried lotus root chips, which comprises obtaining dried lotus roots with a concentration of 15% and frying the dried lotus roots in edible oil at 145 to 190°C for 2 to 3 seconds.