JPH08168348A - Production of semiprocessed cooking food material, food material and apparatus therefor - Google Patents

Abstract

PURPOSE: To obtain a food material, capable of securing the yield and having a taste ingredient, a flavor and crispy chewiness without exuding the UMAMI and water of a food raw material by heating a material for a cooking food material, sliding the heated material in a heat reserved state on a diffusion water film of a mobile heated surface and carrying out the frying cooking. CONSTITUTION: This food material is obtained by heating a material for a cooking material itself in an intact state or a largely divided and cut state to a state of raising the material temperature to 40-80 deg.C, then cutting the material into a specific size after the heating, sliding the cut material in a heat reserved state on a diffusion water film of a mobile heated surface and carrying out the frying treatment.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a semi-processed cooking food material used as a cooking raw material for hamburgers, dumplings, kotsuke, and other cooked products, that is, a method for producing a primary processed food material or a cooked food material, and a food product thereof. It relates to the device.

[0002]

2. Description of the Related Art Conventionally, semi-processed cooking ingredients used as cooking raw materials such as hamburger, dumplings, and kotsuke are onions, garlic,
Finely chopped cabbage, fruits, etc., stir-fry in oil and dry or freeze and store, and if necessary, add it back and knead it into minced meat of hamburger or potatoes of garlic, or as an ingredient for dumplings I have used it.

However, when the cooking ingredients are fried with oil,
Since the oil content is high, the foodstuffs deteriorate, and the spiciness inherent in the foodstuffs is not utilized.

Therefore, the applicant of the present invention has proposed a non-oil soty method (Japanese Patent Publication No. 4-6329) which does not use oil for the stir-fry cooking of foodstuffs, and inactivates the enzymes in the foodstuffs to activate the taste of the precursor. I started to come off.

[0005]

In the semi-processed cooking food material using the conventional non-oil soty method, since the cut food material raw material is slid on the diffusion water film on the moving heating surface to perform the frying process, The material temperature of the food ingredients is low, and it takes a considerable amount of time for the stir-fried film to be formed on the surface of the food. During that time, the moisture (umami) in the food exudes and the original goodness of the food ingredients is lost. There is also a problem that the yield at the completion of processing is poor.

Further, since the material temperature of the food material is low and the temperature of the moving heating surface is high, reverse osmotic pressure acts on the food material, and in extreme cases, moisture (umami) in the food exudes and the taste of the food is improved. There was also the problem of being lost.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems and intends to solve the problems. When the non-oil soty processing is performed on the food material, the material temperature of the material itself is 40 to 80 degrees Celsius in advance. It was heated so as to rise to a degree, cut into a predetermined size while being kept in a heat-retaining state, and supplied to the moving heating surface.

[0008] Further, by cutting the material in a heat-retaining state after preheating, the material temperature of the processing raw material is raised in a short time during soty processing to suppress the outflow of umami during the processing time and deactivate the enzyme. While keeping the crunchy texture of the fresh material early, the water was sufficiently permeated into the material at the time of soty processing, so that a sufficient frying effect without charring was obtained.

[0009]

[Function] The material temperature of the food material is in the boil state, with 100 degrees Celsius as the standard. In the boiled state, the enzyme in the raw material of the food is completely inactivated, but the material structure is destroyed and the original flavor, flavor, pungency, and texture of the fresh food are lost.

Sothi is the most suitable means for inactivating the enzyme that inhibits the activation of the taste component of the precursor while maintaining the original flavor, flavor, spiciness and texture of the fresh material. Since the oils and fats used for preventing burning have many problems in terms of odor and storage, it is intended to utilize non-oil soty processing that does not use oil.

[0011] When the material temperature of the food ingredient material structure rises from about 40 degrees Celsius to 80 degrees Celsius by heating before soty processing, there is a difference depending on the type of food ingredient material, but the composition of the ingredient changes due to the divergence of steam from the ingredient material. As a result, osmotic pressure acts to absorb external moisture into the tissue, and at the same time, exudation of absorbed moisture is prevented by the coating formed on the surface of the food material raw material by soty processing.

By carrying out the non-oil soot processing while maintaining this material temperature, it is possible to utilize the time efficiency and the thermal efficiency of raising the material temperature of the food material tissue to the enzyme deactivation temperature, and the diffusion moisture supplied at the time of non-oil sot processing. By the osmotic pressure, it is absorbed by the tissue of the food material, and soty processing can be performed with almost no reduction in the food material.

[0013]

Embodiments of the present invention will be described below with reference to the drawings. Reference numeral 1 denotes a heater, which is provided with a transport mechanism that is filled with hot water of about 110 degrees Celsius and that feeds the raw materials of food ingredients through the hot water in a predetermined time from the charging port to the cutting mechanism 2.

First, raw materials such as onions, garlic, cabbage, apples and other fruits and vegetables are supplied to the heater 1 in whole or in large pieces. For example, in the case of onions, 80 to 120 kilograms are cut into half. It is passed through hot water for about 3 to 5 minutes and immersed in hot water. Incidentally, in order to carry out the method of the present invention, it is not always necessary to use such a heater, and it goes without saying that heating may be performed by an appropriate means such as high heat steam or micro wave heating. Moreover, you may cut when supplying to the heater 1.

Reference numeral 2 is a heat-retaining cutting mechanism using an asher cutter, which cuts the heat-treated food material raw material A transferred from the heater 1 into a predetermined size and conveys it to the rotary pan 3. As for the implementation of the method of the present invention, it may be cut by an appropriate means, in an extreme case, manually, as described above.

The rotary pot 3 is provided with an agitator 4 on the inner wall surface thereof, and a movable heating surface 6 is constituted by being rotated by a rotary shaft 5, and the food material A cut by the cutting mechanism 2 is supplied to the heating surface 6. To be done.

When the cut food material A is supplied to the moving heating surface 6, the material A moves in the direction opposite to the moving direction of the heating surface 6 by its own weight and is scraped up by the stirring bar 4, but the stirring bar 4 Rises above the support angle and falls again on the heating surface 6.

The raw material A is scraped up by the stirrer 4,
Immediately before the raw material A falls onto the heating surface 6 where the raw material A is no longer present, heated water of 80 degrees Celsius or higher is sprayed and supplied to cause boiling water to diffuse and fall between the raw material A and the heating surface 6. A film W is formed.

The food material raw material A slides on the heating surface 6 without being scorched by the diffusion water film W and is scraped up again by the stirrer 4, and spraying and dropping of water are repeated, while food material raw material A is repeated. Deactivation of the enzymes inside and cooking of soti are performed.

On the other hand, during the cooking of soti, steam is radiated from the food material due to the material temperature of the food material organization by preheating,
This vapor emission causes an osmotic pressure to act on the raw material of the food, and the supplied water is absorbed by the raw material of the food being cooked, and the food is finished with almost no reduction.

The food material raw material A which has undergone soty cooking is conveyed to a drying device or a freezing processing device and processed to be commercialized as a semi-processed cooked food product having storability.

[0022]

EFFECTS OF THE INVENTION Since the present invention is configured as described above, it is possible to secure a yield of almost 100% by weight of food ingredients even after cooking, improve thermal efficiency, shorten process time, and reduce production costs. It is also useful for reducing.

In addition, since the umami and moisture of the food materials are absorbed without exuding by the action of osmotic pressure due to the material temperature,
It is possible to produce semi-processed cooked foodstuffs that take advantage of the taste ingredients and flavors of the raw materials and the fresh texture of fresh ingredients.

[Brief description of drawings]

FIG. 1 is an overall side view of a semi-processed cooking foodstuff manufacturing apparatus according to the present invention.

FIG. 2 is an enlarged view of the main part showing the cooking situation from the front side of the rotary pan.

FIG. 3 is a front view of a rotary pan showing a situation in which a food material material slides on a heating surface and is scraped up by a stirrer, and water is sprayed and supplied and dropped.

[Explanation of symbols]

 1 Pre-heater for food ingredients 2 Heat retention cutting mechanism 3 Rotating pan 4 Rotating pan inner wall stirrer 5 Rotating shaft for rotating pan 6 Rotating pan moving heating surface 7 Water supply nozzle A Food ingredients W Diffusion water film

Claims (4)

[Claims] 1. A material for cooking food is heated to a state in which the substance temperature of the material itself rises from about 40 degrees Celsius to about 80 degrees Celsius, and slides on the diffusion water film on the moving heating surface while keeping the heat retention Method for producing semi-processed cooked foods characterized by performing stir-fried cooking 2. Heating to a state where the substance temperature of the ingredients of the cooking ingredients rises from about 40 degrees Celsius to about 80 degrees Celsius, the ingredients are left as they are or in the state of being cut into large pieces, and after this heating, the ingredients are heated. The method for producing a semi-processed cooked food according to claim 1, wherein the cooked food is cut into a predetermined size and slid on a diffusion water film on a moving heating surface for stir cooking. 3. A material for cooking ingredients is heated to a state where the temperature of the material itself rises from about 40 degrees Celsius to about 80 degrees Celsius. A semi-processed cooked food product that is made by sliding on the diffusion water film and stir-fry, then drying or freezing. 4. An apparatus for producing semi-processed cooked foods, characterized in that the cooking ingredients are sequentially conveyed from a heater through a heat-retaining cutting mechanism to a rotary pan equipped with a stirrer on the heating surface.