JPH04190757A - Novel food and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare a novel food useful as a dry snack, dainty food, etc., by dipping a vacuum-dried fruit, etc., in a melted cheese-like food containing a fat as a main component, lifting the fruit, etc., to remove the excessive cheese- like food, and subsequently cooling to solidify the coated melted cheese-like food. CONSTITUTION:For example, a vacuum-fried fruit or vegetable having a crispy texture is dipped in a melted cheese-like food containing a solid fat at ordinary temperature and subsequently lifted to remove the excessive cheese-like food, followed by cooling to solidify the coated cheese-like food to provide the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION A. Field of Application of the Invention The present invention is applicable to the field of food processing, particularly dried confectionery,
Alternatively, it can be used in the field of delicacy foods.

BACKGROUND OF THE INVENTION Vacuum fried foods are now widely available to the public and have become popular processed foods due to their texture.

There have already been numerous reports on methods for producing vacuum-fried foods, and for example, according to Patent Publication No. 3848 of 1972, a method for producing chips with a crispy texture from fruits and vegetables is produced using various sugars. A method of processing and then performing vacuum frying is disclosed. This treatment is especially essential when vacuum frying fruit and vegetable chips with low starch content; if sugar treatment is not applied, the product will have a sea urchin sauce-like texture and will not be crispy. The product will not have a pleasant texture.

As sugars, starch syrup, dextrins, soluble starches, lactose, sucrose, glucose, fructose, maltose, and gluco-oligoses are used. However, currently there is a strong preference for low sweetness, so low sweetness sugar is mainly used. Either these sugars are made into an aqueous solution and the raw materials are soaked in it, or
Alternatively, the purpose is achieved by impregnating the raw material with sugar, such as by directly sprinkling the raw material with sugar, but in some cases, a vacuum impregnation method may be used to make the impregnation more efficient.

On the other hand, for raw materials that contain sufficient starch, such as sweet potatoes, potatoes, lotus root, mulberry, and yam, products with a crispy texture may be obtained without sugar solution treatment. many,
The embodiment of vacuum frying, in which sugar treatment is not necessarily essential, is summarized as follows.

Processing of raw materials The raw materials are washed with water to remove inedible parts such as roots, skins, and rotten parts.

(2) Cutting Then, the raw material is cut into the desired shape. Various shapes can be considered, such as chips, dice, and bars, but in the case of small-sized raw materials such as quince, peas, and green beans, they may be used as they are without being cut.

(C) Heating and seasoning In the case of fruits, heating and seasoning are rarely carried out because the taste and aroma of raw ingredients are preferred.

In the case of vegetables, if they are vacuum-fried raw, a grassy taste and aroma will remain in the product, so it is rare to end up with a delicious product, so in most cases heating and seasoning are performed.

Examples of heating methods include blanching, steaming,
Can be used for roasting, frying, etc.

Seasoning is carried out by sprinkling seasoning, dipping or applying seasoning before or after heat treatment, but in the case of blanching, heating and seasoning can be done by using hot water with seasoning added. Seasoning can be done at the same time.

■) Sugar treatment As already mentioned, the more sugar is impregnated, the harder and firmer the texture of the product will be.

(g) Vacuum frying The raw materials pretreated through the above steps are then vacuum fried.

Vacuum frying usually uses oils and fats such as refined palm oil and coconut oil that are solid at room temperature and do not easily oxidize, and the oil temperature is 80-80°C.
C carried out under conditions of 120° C. and reduced pressure of 100 Torr or less, preferably about 50 to 50 Torr, until the water content is about 3 inches or less, preferably about 2.5 inches or less.
F) De-oiling After vacuum frying, the product is de-oiled by removing excess oil and fat by centrifuging, tapping, holding on the oil surface, etc. The oil content of vacuum-fried products is about 15 to 25 inches.

(G) Selection The vacuum-fried products are then sorted using a sieve or visually and manually to remove items with poor color, shape, foreign matter, etc.

Currently, the vacuum-fried products produced as described above are mostly packaged and marketed as they are, but the inventor of the present invention intends to further process them and provide them to the world as new foods. I tried.

C. Problems to be Solved by the Invention The present inventor has discovered that eating apple slices with cheese sandwiched therein is very delicious. Unfortunately, however, this product is a perishable product, and because the apple liquid gradually penetrates and dissolves in the cheese, it has poor shelf life and cannot be used in the distribution process.

Therefore, we purchased various dried apples, tried them with cheese, and examined their shelf life, and obtained the following findings.

(A) Vacuum-fried products are suitable for drying IJ corals, and the reason why other dried products, such as sun-dried products, hot-air-dried products, and cold-air-dried products, all end up with unpleasant tastes is why. Dried apple products other than those that are vacuum-fried have a flaky texture and cause an unpleasant sensation of sticking to the teeth when eaten. In the case of vacuum-fried apple products, they have a light and crispy texture and are easily crushed by the teeth when eaten, giving them a light texture.

In addition, when vacuum freeze-dried apples are used, which have a crispy texture similar to vacuum-fried products, they are extremely hygroscopic and can quickly soften when eaten, giving an unpleasant texture that sticks to the teeth. Knew.

We purchased various kinds of cheese and used them for trial production, but since commercially available cheeses contain a considerable amount of water, apple chips absorb moisture after a while and lose their crispy texture, turning into fried cheese. I learned that it would happen. For this reason, cheese should be used dry, but when cheese is dried, it has hard physical properties similar to soap, and when eaten, it has a hard texture and the original flavor of cheese cannot be felt. I also learned that.

As described above, the inventors recognize that the combination of vacuum fried apples and commercially available cheeses presents a difficult problem and does not result in a product having the desired smooth texture and delicious flavor. It arrived.

2. Structure of the Invention As mentioned above, the inventor of the present invention faced a very difficult problem as a result of various studies, and happened to learn that a cheese-like food whose main ingredient is fat or oil was commercially available. This led to the completion of the present invention, based on the knowledge that if used in vacuum-fried apples, a food product with the desired smooth mouthfeel and a well-balanced apple and cheese flavor could be prepared.

The cheese-like food referred to here refers to specific commercially available products such as the following, which are the same or similar.
Q, B, B, Cheese Coating B-38", manufactured by Rokko Butter Co., Ltd., analysis values: moisture 1.6, protein 87
%, fat 64.0%, ash 2.4%, carbohydrate 23.
3%, basic melting point 38±2°C, product name "Q, B, B, Cheese Coating N-40", manufactured by Rokko Butter Co., Ltd., analysis values: moisture 1.4 t, protein 12.9 t, lipid 71
．． 9%, ash 3.8%, carbohydrates 10.0%, basic melting point 40±2°C 4
It is prepared by dissolving and mixing powdered milk, emulsifier, etc.

If such a cheese-like food is coated on the surface of vacuum-fried apple chips, a processed food having the delicious flavor and crunchy, supple texture desired by the present inventors can be obtained.

Furthermore, by developing the processing method of the present inventor and attaching various powdered, granular, or fragmented foods to vacuum-fried apple chips coated with a cheese-like food, various variations and textures can be created. I also learned that it is possible. In this case, if a powdered, granular, or fragmented food is attached to the surface of vacuum-fried apple chips before the cheese-like food coated on the surface hardens, the product can be easily adhered to the apple chips.

A thickness of about 0.1 to 1.0 IIll is sufficient for the coating; however, if the coating is too thick, the flavor and crispy, supple texture of vacuum-fried fruits and vegetables will be diminished.

Another method of coating is to spray the molten cheese-like food with an air gun or the like using compressed air. In this case as well, it is preferable to perform tapping or holding on a wire mesh to remove uneven coating and excess cheese-like food.

When mass-producing the processed food of the present invention, fruits and vegetables that have been vacuum fried are continuously transported by an endless transport means such as a net conveyor, and are passed through a tank holding a melted cheese-like food. Then, the net conveyor may be lifted up and transported through the air for a certain period of time to wash off the excess cheese-like food, or the net conveyor may be lightly vibrated and tapped to shake off the excess.

In this way, the vacuum-fried fruits and vegetables are coated, but if desired, various powdered, granulated, or fragmented foods can also be attached to the surface.

Examples of such foods are cheese, chocolate,
Alazan, various nuts (e.g. peanuts, cashew nuts, almonds, walnuts, pistachios, roasted, fried etc.), asakusanori, green seaweed,
Foods such as poppy seeds, sesame seeds, dried green onions, etc., dried if necessary and crushed properly, or crushed spices such as wasabi, ginger, and chili peppers, and these essences mixed with dextrin and starch. Examples include those obtained by granulation.

After coating the cheese-like food, sprinkle these foods on the cheese-like food before it has cooled or solidified, or add coated vacuum-fried vegetables or fruits into these foods, and These foods may be sprinkled on the surface, and if necessary, excess food may be removed by tapping, etc., and then cooled and solidified.

To carry out such a coating process on a large scale, for example, a net conveyor, such as a commercially available breading machine, is used to transport coated and vacuum-fried fruits and vegetables, and during its trajectory, The food may be sprayed with an air stream or dropped using a basket comper or the like. However, if desired, these foods can be mixed with melted cheese-like foods and deposited thereon.

However, since the coated cheese-like food must not be solidified in order to adhere to the surface of the food, this process must be carried out under a constant temperature atmosphere.

The coating on cheese-like foods is eventually cooled and solidified, but
Needless to say, operations such as blowing cooled air are effective for this purpose.

E. EXAMPLES The present invention will be specifically explained with reference to Examples below, but the scope of the present invention is not limited only to these examples.

Example 1 Commercially available vacuum-fried apple chips were poured into a cheese-like food (product name: "Q, B, B, Cheese Coated Kusaba 38, Rokko Putter Co., Ltd.'s hot water bath #)". The product was then lifted onto a wire gauze and excess cheese-like food was washed away to obtain a product with a coating thickness of 0.2 to 0.3 mm.

Example 2 10×10× produced by commercially available vacuum frying
Approximately 10 square potato dice were treated in the same manner as in Example 1 to obtain a similar product.

Example 3 The coated and vacuum-fried apple chips of Example 1 were poured into commercially available powdered Parmesan cheese while the coating was still cooled and not solidified, and after uniformly sprinkling with Parmesan cheese, the excess Shake off the cheese and cool.

In this way, vacuum-fried apple chips having Parmesan cheese powder adhered to the surface through the cheese-like food film were obtained.

Example 4 The vacuum-fried potato dice coated with the coating of Example 2 were placed in commercially available Yoyo-shi powder while the coating was not yet cooled and solidified, and after uniformly sprinkling the blue 9 powder. Excess blue powder was brushed off and cooled. In this way, vacuum-fried potato dice with green seaweed powder adhered to the surface through the cheese-like food film were obtained.

Example 5 A food product in which green beans were seasoned with a beef extract-based seasoning and then impregnated with a small amount of dextrose (IJ), fried under reduced pressure, and then coated with a cheese-like food film having a thickness of about 0.21111 mm.

Example 6 A food product in which poppy seeds were further attached to the surface of the food product of Example 5.

Example 7 A food product in which carrot chips flavored with chicken extract base were impregnated with a small amount of dextrin and coated with a cheese-like food film having a thickness of about 0.2w1.

Example 8 A food product in which wasabi granules were further attached to the surface of the food product of Example 7.

Example 9 A food product in which a commercially available vacuum-fried banana chip was coated with a cheese-like food product to a thickness of about 0.2 mm.

Example 10 A food product prepared by adding chocolate grains of Toppinog for ice cream to the food product of Example 9.

Example 11 A food product in which a mountain potato with a thickness of about 311@ was seasoned with a light soy sauce flavor and fried under reduced pressure, and then a film of a cheese-like food of about 0.2 + ms+ was attached, and a small amount of powdered chili pepper was also attached.

Example 12 A food product in which 0.54 weight of powdered chili pepper was mixed into a cheese-like food and the vacuum-fried mountain potatoes of Example 11 were coated with 0.2 pieces.

[Brief explanation of drawings]

FIG. 1 is a conceptual diagram of vacuum-fried chip-shaped vegetables or fruits having a coating of the cheese-like food of the present invention. In the figure, a shows an external view, and b shows a cross-sectional view. Further, in the figure, 1 indicates vacuum-fried vegetables or fruits, and 2 indicates a cheese-like food. FIG. 2 is a conceptual diagram of a vacuum-fried vegetable or fruit chip to which particulate food is attached via the cheese-like food film of the present invention. 3 in the figure indicates the attached food. FIG. 3 is a conceptual diagram of vacuum-fried vegetables or fruits having a coating of cheese-like food mixed with the fragmented food of the present invention. In the figure, a is an external view, and b is a drawing engraving procedure. Related Patent applicant address 101-18 Matsunaga-cho, Fukuyama City, Hiroshima Prefecture - 5, Number of n increased due to amendment 0 6, Application subject to amendment and specification 7, Contents of amendment (1) Engraving of application (No change in content, as attached) (
2) Written amendment to the specification (no change in content, attached sheet) Written amendment (2) (voluntary) January 1, 1991

Claims (4)

[Claims] (1) Fruits or vegetables having a crispy texture that are vacuum-fried and characterized by having a film of a cheese-like food whose main component is solid oil or fat at room temperature. (2) A vacuum-fried crispy product characterized by having powdered, granular, or fragmented food adhered to the surface through a film of a cheese-like food whose main component is solid fat or oil at room temperature. Fruits or vegetables with a texture. (3) Fruits or vegetables that have been vacuum-fried and have a crispy texture are immersed in a melted cheese-like food whose main component is oil and fat, and then pulled out to remove excess cheese-like food and then cooled. A novel method for producing food characterized by solidification. (4) Fruits or vegetables that have been vacuum-fried and have a crispy texture are soaked in a melted cheese-like food whose main component is oil and fat, then pulled out to remove excess cheese-like food, and then turned into powder. , a novel food manufacturing method characterized by attaching granular or fragmented food to a surface, cooling and solidifying the food.