JPH0420246A - Convenience fried material food - Google Patents

Abstract

PURPOSE:To obtain the title food excellent in long-term preservability and flavor, useful for snacks, etc., by making coatings regulated to colloidal quasi- bound water region adhere to a material virtually freed from free water by frying followed by forming and then dielectric heating. CONSTITUTION:At least part of coatings regulated to colloidal quasi-bound water region is made to adhere to a material (e.g. vegetables, shellfish, fish) virtually freed from free water by frying followed by forming and then dielectric heating (e.g. by microwave application at an intensity rate of 0.03-1KW), thus giving the objective food.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a dry instant fried seed food.

More specifically, it is a molded dried product that has been heated by microwave dielectric, or it is heated in oil for a short time, and it can be mass-produced efficiently, and the quality of the product obtained is of a high quality that has never been seen before. The present invention relates to a novel instant fried seed food which has the characteristics of being a fried instant food, being able to be stored for a long period of time, and having extremely high perishability.

In other words, the present invention relates to instant fried foods such as tempura, fries, and small hamburger steaks that can reduce the amount of oil used and heating time as much as possible, and can be quickly restored to their original state. . The instant fried food according to the present invention can be used for instant noodles and various instant foods such as instant ramen, instant 1 to udon noodles, etc.
You can make it by simply putting it on hot rice and adding dashi or hot water to make it, or you can eat it directly as a snack without doing anything.

The instant fried seed food according to the present invention not only has excellent flavor and texture, but also requires extremely less oil and heating time, unlike fried seed foods fried by conventional methods. Therefore, in addition to the advantage of low cost, there is no rancidity of oil and the amount of waste oil is also small. Therefore, the present invention is applicable not only to the technical field of ordinary food, but also to food safety and food pollution prevention. It plays an important role not only in the field of technology, but also in various fields such as environmental pollution prevention technology and effective use of natural resources.

(Conventional technology) Traditionally, instant foods fried in oil, for example tempura, are made from fresh seeds with a high moisture content, and are made from ingredients of several tens of percent or more.
It is made by attaching coromo mainly made of weak wheat flour with a high moisture content and frying it for a long time at a high oil temperature of about 180°C to replace the moisture and frying oil.
In order to make it into an instant food, the adsorbed frying oil is deoiled to prevent the generation of dope during heating and drying, making it easier to remove residual moisture, and then hot air, microwave, or vacuum freezing methods are used. [Various finishes such as]) The product was manufactured using the second drying method.

(Problem to be solved by the invention) However, in these finishing drying methods, even if it is a low-temperature vacuum freeze-drying method, latent heat is supplied and Since moisture must be moved, a large amount of oil dope is desorbed as a result, and the adsorbed oil must be reheated for several hours after frying, which causes deterioration of the oil and fat, which is a problem.

In addition, the microwave finish drying method attempts to further selectively heat the moisture remaining in the center of the thick fried coromo, but it requires high temperatures and a relatively long time to remove the rare adhering water. 2. At the same time, due to the high temperature, a large amount of dope generated by adsorbed oil adsorbs and contaminates products and equipment, necessitating a subsequent treatment process, which also poses problems in terms of maintaining quality. .

In addition, in order to obtain the unique appearance, texture, and flavor of tempura, it is necessary to make koromo contain a large amount of water (several tens of percent or more) and to replace most of this with oil and fat, which results in the supply of a large amount of latent heat of vaporization. However, a long evaporation time was required, which caused problems in production efficiency.Furthermore, by the time the coagulation, drying, and displacement fixation was completed while submerged in high-temperature oil for a long time, the soft shape of the colomo easily collapsed.
It was extremely difficult and problematic to mass-produce certain molded products.

In addition, it required a large flat oil tank area to accommodate the large amount of evaporation and long heating time, and also had the disadvantage of low production efficiency, such as large energy loss.

Furthermore, frying at high temperatures for a long time inevitably deteriorates the frying oil, and in order to increase the fat turnover rate of the frying oil, a large amount of waste oil is generated, resulting in an increase in raw material costs.

In addition, the work environment of frying was avoided because it was hot, painful, smelly, dirty, and had poor latticework, making it a difficult work environment, and a solution was needed from a labor-related perspective.

Therefore, there has been no ready-to-eat fried food such as tempura on the market that is low in cost, can be stored for a long time, and can be mass-produced.

(Means for Solving the Problems) In order to solve these problems, the inventors of the present invention have conducted various studies and found that if the heating time is significantly shortened by reducing the moisture content in the seeds and colomos as much as possible, Focusing on the fact that thermal oxidation of fat is reduced and processing capacity is increased, some or more of the seeds in the fried ingredients are fried at a relatively low temperature, and the water content is reduced in the same way as other seeds and koromo. Adopting a material adjusted to the semi-bound water region, it is supplied onto a material with a small value of dielectric loss loss coefficient and molded, and then the molded product is dried and solidified by microwave dielectric heating, and then The present invention was completed by solving the problem by adsorbing frying oil to increase the flavor if necessary.

In the present invention, the instant fried food refers to the flavor similar to that of fried food, such as snacks, deep-fried foods, air-fried foods, tempura, fries, fritters, and mini hamburgers, when eaten as is, heated in a microwave, or reconstituted in hot water. It is a food that has a texture.

Seeds refer to those suitable for frying, and are usually used in foods fried in oil. Crustaceans such as crabs, cephalopods such as octopuses, seafood,
It is processed from marine products such as seaweed, livestock products such as meat and eggs, etc. After they are made into thin slices close to their original shape, cut or crushed into pastes, or flavored as desired, most of the free water must be removed.

Any method for removing free water may be used, such as conventional hot air, puffing, microwave, infrared rays, or freeze drying, but the method should be selected depending on the characteristics of the seeds, drying cost, flavor, appearance, and texture when eating. It is something that will be done.

Specifically, in addition to freeze-drying and vacuum freeze-drying, any of the following heating methods or a combination thereof may be used as appropriate: heat transfer heating under normal pressure, reduced pressure, or increased pressure; steam and/or Or heat transfer heating in a liquid gas atmosphere; heat transfer heating with a saturated vapor pressure difference with low humidity gas τ heat transfer heating in oil; microwave dielectric heating = infrared application.

The present invention is also characterized in that fried dried seeds whose oxidation is suppressed as much as possible by means of the stacking method are used as at least a part of the seeds. As an example,
It is a product that is fried for a short time under normal pressure with a high fat turnover rate, and it is a product that is fried and dried at a low temperature under reduced pressure. The former can be said to be mainly tezotama, and the latter can be said to be mainly fried onions, but of course various other fried seeds can be freely used as needed.

Agedama is an example of a puffed dried product whose main ingredient is wheat flour, and in the present invention, it is used as a base for tempura-type fried food to enhance the unique texture and flavor of tempura. It is. Commonly called tanuki, it is a flavorful noodle ingredient also known as tenkasu, which is known for tanuki soba and is unique to tempura without seeds. It is mainly made by frying koromo made only from soft flour, and the fat turnover rate is high, and depending on the choice of fat, such as palm oil, the oxidation induction period can be extremely long. In addition to soft flour, various grain flours and eggs can be added to improve the taste of fried foods other than tempura type.

When adding Tentama, for example, if you need a large amount to add, you may need to squeeze out some of the adsorbed oil after frying.
If the combination of Coromo contains many ingredients with high emulsifying ability and there is little risk of deterioration, you can freely adjust it, such as leaving it without squeezing it.

Fried onions are heavily used in Japanese, Western, and Chinese cuisine as a unique seasoning ingredient. Vacuum-fried foods that can be dried at lower oil temperatures than regular fried foods are preferred because they are less susceptible to oxidation. In the present invention, it is widely used as the main seed mainly to impart roasted onion flavor, but like various other seeds, it can be used as it is, dried without being fried, or mixed as appropriate. There is no problem in using it.

The main purpose of the colomo in the present invention is to play the role of a binder for forming the seeds into desired molded products. It also plays an important role in creating the desired appearance, flavor, and texture of the product. - General koromo, for example, in tempura, cold free water occupies 16 parts of koromo dough, and by adding soft flour, sometimes a little egg water or baking soda to this, while suppressing the occurrence of ``colloidal formation''. usage r)
However, in the present invention, when Colloid FJ in which the Collomo material is uniformly dispersed is subjected to microwave heating, the water in the Collomo is colloidally constrained by the constituent substances of the Collomo (thus, it becomes free). There is no freely oriented colloid I~ ((: must be adjusted to the bound water region).

In general, fried food is made from wheat flour, other shell powder, starch, or hese, and is prepared in the usual manner using water, 411 fat, seasonings, and if necessary, additional ingredients such as young bread, seaweed coloring, protein substances, quality ingredients, etc. DFT in water by adding and adjusting improvers and other fed-batch substances
Although the colloid is emulsified into m-type, from the viewpoint of drying efficiency and the purpose of serving as a binder for seeds, raw materials that require excessive moisture are not preferred. However, protein-based or gum-based products can also be added depending on the composition balance with seeds and requirements.

In addition, it is preferable to use at least a portion of a fat such as palm oil, which has a long oxidation induction period, in the fat used for the seeds and koromo mentioned above, and if necessary, in the frying oil.

Koromo prepared in this way is made by attaching it to seeds and
It is molded and subjected to dielectric heat treatment. Dielectric heating treatment can be carried out using commercially available equipment and equipment in a conventional manner using dielectric heating using microwaves, if necessary under reduced pressure. For efficient processing, it is advantageous to adhere and mold on a material with a low dielectric loss coefficient or in a container made of the material. All (composite) materials are suitable, but if they have a low dielectric loss coefficient, food hygiene]
A wide range of materials can be used.

In addition, in order to attach and shape Koromo to seeds, a small amount of water or a part of Koromo is blended and attached to dry seeds, tempered, and then the remaining Koromo is attached, and this is heated. There is no unevenness or scorching due to glucose elution, and the product is heated evenly, resulting in a higher quality product.

The product obtained by dielectric heat treatment is a swollen and dried aggregate, which is crisp and delicious even when eaten as is, and can be used as a snack. When you put it on top and pour boiling water over it, it absorbs water and swells, making extremely delicious tempura soba, tempura udon, etc.

Furthermore, if you put this product on hot rice and pour dashi soup over it, you can get a delicious tempura bowl. This tempura bowl was not oily and had a crisp flavor, but if you want a richer flavor, you can heat it dielectrically and then treat it with oil.

As the oil treatment, frying, short-time submersion in frying 411, spraying or coating of frying oil, etc. are used alone or in combination, and if necessary, oil treatment may be performed together with the dielectric heat treatment.

The present invention will be explained below based on Examples.

Example 1 60 parts of warm water, 15 parts of wheat starch, 10 parts of waxy starch,
Whole egg powder 6 parts, soy protein isolate 4 parts, salt 0.35 parts, xylose 0.02 parts, phenylalanine 0.015 parts,
A colloidal Kolomo dough having a water content of 57% was prepared by homogenizing 10 parts of palm oil.

First, the colomo fabric adjusted to a colloidal state was sprayed onto the bell 1 to conveyor of the Teflon-impregnated glass wool ring in the form of a disk at a rate of 11 g using a full cone spray nozzle.
On top of that, 2g/2g of Sakura shrimp dried with hot air from the feeder.
It was supplied at a ratio of 100% to 100% and allowed to adhere to the surface.

Separately, mix 1 vacuum-dried chopped onion, 7 parts of microwave-dried julienned carrot, and 94 parts of puff-dried bamboo shoots. 5 rows of 4.5 g each, and then sprayed 10.5 g/piece of Coromo dough in a ring shape using a holo cone spray nozzle to adhere to the seeds and form them. Ta. In this product, the moisture content of the fabric transferred to the dry seeds during transfer to the heating section, and the moisture content was adjusted to a semi-bonded moisture range of approximately 23 to 42% when microwaves were applied. In addition, dry seeds are blended with a small amount of water and a part of Koromo, and then supplied after tembering, and the Koromo is attached to them.There is no uneven heating or burning due to glucose elution, and the appearance and flavor can be adjusted according to the desired appearance and flavor. was suitable.

When this is continuously supplied under normal pressure and a micro-wind wave loading density is applied at a ratio of ktllo, (13~], kIN, it immediately foams and swells and dries, and after 3 to 90 seconds, φ95~9
It was discharged as a circular thin object of 8 m, m, H3 to 6 m/m.

The product had an extremely low general viable bacteria count of <10 cells/g. When eaten as is, it becomes a crunchy and delicious vegetable snack, and when it is placed on instant fried noodles, poured boiling water, and steamed for 3 minutes, it absorbs water and swells to become delicious tempura soba/radon. However, when serving hot rice and pouring dashi soup over it, some people found that the flavor of the tempura frying oil was not enough for some people, so we then sprayed 10 to 20% of the frying oil on the surface of the product. Enhanced flavor.

Example 2 The product obtained in Example (1) was submerged in a palm oil tank at 150° C. for 8 to ILsec. The time required for submergence by heating in combination with microwaves was 3 to 5 seconds. The oil absorption rate of the obtained product is 13~13 for the product with only frying oil.
It was 18%, and the one heated in combination with microwave had better floating and oil absorption rate was as high as 21%. Together, the fried flavor increases even further,
Product moisture is 4-6%, and oxidation and deterioration are suppressed due to high fat turnover, and even after long-term storage of 5 months of abuse, AV 1.3 mg/g, POV 14.2 meq/k
g, it was perfect for snack noodles and instant kakiage for packaging.

However, because the composition of the koromo dough contains a lot of egg components, it was found that it was lacking in some subtle aspects such as the flavor of the koromo, the crunchy texture, and the smooth texture when the koromo melted.

Example 3 Therefore, 5 g/fried egg with a high fat turnover rate fried for 10 seconds in palm oil temperature of 150'C was added to the seeds of Example (1).
The procedure was carried out under the same conditions as in Examples (1) and (2), except that the amount of Coromo dough was increased by 2 g/piece and fed in 4 rows. The resulting product has better appearance, flavor, and taste than any of the above.
It became the texture.

Example 4 In order to further reduce the low drying efficiency in the latter stage of the reduction rate drying in Examples (1), (2), and (3), and to shorten the high temperature time due to the constrained heating of semi-bound water, the oxidation of fried fat was In order to further extend the induction period and improve quality, the microwave heating time under normal pressure in each of the above examples was shortened to reduce the average moisture content to 23.
%, and immediately led continuously to a reduced pressure of 20 tools, matched to a microwave power density of around kW/kg, and subjected to dielectric heating. As a result, the drying capacity was improved by an average of 47% per total microwave power consumption, and the oxidation induction period of the obtained product was extended by 47 days.

(Effects of the Invention) The present invention has succeeded in significantly reducing the oil content in the product when preparing instant fried seed foods, and as a result, has particularly the following remarkable effects. It is played.

(1) Significant cost reduction to 1 due to reduced oil consumption.

(2) The heating time for oil was extremely shortened.

(3) The amount of used oil has been significantly reduced.

(4) Improved work safety due to a significant reduction in oil tank capacity due to a reduction in the amount of oil used and a reduction in frying work.

Further, the novel instant fried seed food according to the present invention has a flavor,
It has excellent quality and can be easily restored to the original fried seed food, and can be widely used as an ingredient in instant foods such as instant noodles, as well as as a snack or as instant tempura. It also has the advantage of having a wide range.

In addition, various seeds commonly used for preparing vegetables, meat, seafood, and other fried foods, fried products, and fried foods can be freely used as seeds.

The present invention is also excellent in this respect.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Scope of Claims] 1. Colomo adjusted to a colloidal quasi-bound water region is adhered and molded onto a seed from which free water has been substantially removed by frying, at least a part of which is heated by dielectric heating. An instant fried seed food featuring: 2. When attaching the coromo to the seeds, a small amount of water and/or a part of the coromo is blended with the seeds, and the coromo is attached after tempering. Instant fried seed food. 3. The instant fried seed food according to claim 1 or 2, wherein the seed is a puffed dry product containing ingredients and/or wheat flour as a main component. 4. The instant fried seed food according to any one of claims 1 to 3, which is treated with frying oil during and/or after the dielectric heat treatment. 5. The instant fried seed food according to claim 4, wherein the frying oil treatment is frying, spraying and/or application of frying oil, and if necessary, microwave dielectric heating treatment is used in combination. 6. The instant fried seed food according to any one of claims 1 to 5, wherein the dielectric heating is performed under reduced pressure. 7. The instant fried seed food according to claim 1, characterized in that when the koromo is attached and molded onto the seeds, a material with a low dielectric loss coefficient value is used for the adhesion molding process. 8. Coromo is a colloid that is emulsified into an oil-in-water type by adding and adjusting water, processed shell powder, oils and fats, seasonings, and if necessary, flavoring and coloring, protein substances, and additives. The instant fried seed food according to claim 1. 9. The instant fried seed food according to claim 1, wherein the oil or fat used for the koromo and/or seeds is a fat having a long oxidation induction period. 10. The instant fried seed food according to any one of claims 1 to 9, wherein the oil, fat, and/or frying oil contains at least palm oil. 11. The seeds from which free water has been substantially removed are freeze-dried or
Claim 1: The product is dried by any of the following heating methods or a combination thereof:
Instant fried food according to: Heat transfer heating under normal pressure, reduced pressure or increased pressure; Heat transfer heating in a steam and/or liquid gas atmosphere; Heat transfer heating at a saturated vapor pressure difference with a low humidity gas; Heat transfer heating in oil; microwave dielectric heating; infrared application.