JPH0866168A - Canned fried snack food and its production - Google Patents

Abstract

PURPOSE: To obtain a canned fried snack food of new type having crispy texture, excellent flavor and improved shelf stability. CONSTITUTION: A food raw material such as fish and shellfish or vegetables which is optionally washed, processed, mixed with seasoning and pretreated by coating, etc., is fried. Heat is transmitted into the interior of the food raw material and water is removed until water content reaches 1-3% to give a fried food, which is packed into a can and optionally mixed/with seasoning. The degree of vacuum in the can is somewhat raised and the can is seamed under reduced pressure. The seamed can is heated to give the objective canned fried snack food having crispy texture, excellent flavor and improved shelf stability obtainable by reheating and cooking under reduced pressure.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a canned oil-boiled snack food having a crispy texture and flavor and good storability, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, snack foods that are manufactured by various methods such as dry products, smoked products, paste products, boiled fried foods, and fried foods are distributed by using seafood, meat and vegetables as raw materials. are doing. In particular, snack foods made from seafood are called delicacy foods and the like, and there are many types of foods, which are often popular as a suitable snack for sake.

[0003]

Among snack foods containing these delicacy foods, fried foods are often eaten with beer knobs and the like, but have the following drawbacks. Usually, these fried foods are often distributed at room temperature, so
In order to suppress the growth of bacteria, it is necessary to use a preservative or a treatment such as a desiccant to reduce the water content to suppress the water activity. Therefore, there is a problem that not only the burden on the process and the cost is increased, but also the taste is firm and the texture is deteriorated due to the low water content. In addition, since these fried foods are apt to undergo oxidation of oils and fats and do not last long, it is necessary to perform operations and treatments such as addition of an antioxidant, inclusion of an oxygen absorber and nitrogen substitution.

The present inventor has improved the quality and developed a new product in order to overcome the technical problems of the texture of the deep-fried food and the prevention of oxidation. As a result, food materials such as fish and shellfish whose water content has been reduced to 1 to 3% by means of oil can be packed in cans, tightened under reduced pressure, and then reheated (secondary cooking). It is possible to suppress the poor shelf life due to oxidation, etc., and the oil-boiled food is put in a can and reheated under reduced pressure (secondary cooking) to soften the food and make it easier to chew with your teeth. It was found that the texture can be made into a texture, and that the canned oiled food can be reheated and cooked under reduced pressure (secondary cooking) so that the seasonings and the like evenly spread to the core to further improve the flavor. It was As a result, it was possible to realize a new type of snack food that has a better texture and flavor than simply fried food, has good storage stability, and has a rich aroma until eating.

A first object of the present invention is to provide a new type of canned oil-boiled snack food having a crisp texture and a good taste and having good storage stability. Second
The invention has an object of developing and providing a new canned oil-boiled snack food made from seafood as a product. The third invention is, as deep-fried foods, deep-fried foods in which food ingredients are deep-fried, deep-fried foods without frying, or with deep-fried foods such as tempura, bread crumbs and fritters. The purpose is to provide a new type of canned oil-boiled snack food, which may be fried. It is an object of the fourth invention to provide a method for producing a new type of canned oil-boiled snack food having excellent crispy texture and flavor and good storage stability.

[0006]

The present invention adopts the following means in order to solve the above problems. The first invention, which seeks to obtain a patent, uses as raw materials seafood and vegetables that have been subjected to pretreatments such as washing, cutting, dipping, seasoning, and dressing as necessary, and the oil is cooked inside the food. The fried food is prepared by removing water until the water content reaches 1% to 3% as it passes, and the fried food is packed in a can, and powder seasoning is added if necessary, and the degree of vacuum in the can is slightly increased. It is obtained by heating under reduced pressure, heating the can as it is, and then reheating and cooking the meat-filled deep-fried food under reduced pressure, which has an excellent crispy texture and flavor and is preserved. It is a canned oil-boiled snack food with good properties.

[0007] In a second invention to be patented, the canned oiled snack according to claim 1, wherein the seafood used as a raw material also includes an edible portion such as a head, a fin and a mid bone. It is food.

According to a third invention for obtaining a patent, the deep-fried food made by frying is a deep-fried food raw material, or a deep-fried food deep-fried with food material such as tempura, bread crumbs and fritters. A canned oil-boiled snack food according to claim 1 or claim 2, which comprises:

Here, the food material of the present invention is seafood,
Alternatively, they are vegetables, which may be combined. Particularly in the case of seafood, not only edible parts such as flesh but also inedible parts such as fish heads, fins and mid-bones may be used.

Pre-treatment such as washing, processing, adding seasonings, and battering as necessary means that the raw material is processed into a state suitable for frying, and that it can be stored in a can. In addition to the above, it is generally done as deep-fried foods such as deep-fried foods without frying like deep-fried foods, or deep-fried frying with tempura, bread crumbs, fritters, etc. It means processing by an appropriate cooking process.

A fourth invention for which a patent is sought is to wash, cut and, if necessary, food materials such as seafood and vegetables.
A pretreatment step in which treatment such as dipping, seasoning, and coating is performed, and the pretreated raw material is fried to remove the water until the moisture content reaches 1% to 3% while the food is cooked. An oil frying process that is a primary cooking step, a powder seasoning is added to the deep-fried food if necessary, a meat filling process of filling meat in a can, a winding process of slightly depressurizing and winding a vacuum degree in the can, The wound can is put in a retort sterilization kettle and heated at 110 ° C to 125 ° C for 5 to 30 minutes, and the meat-filled deep-fried food is reheated under reduced pressure. By going through the steps and the above steps in sequence,
It is a method for producing a canned oil-boiled snack food having a crispy texture and flavor and having good storage stability.

The oil canned snack food in cans according to the present invention undergoes the following manufacturing steps. First, the pretreatment process: food ingredients such as seafood and vegetables
A pretreatment process is carried out, which is of a size that can be washed and stored in a can, and seasoned to a state suitable for frying. As a pretreatment method for the oil boiled, in addition to the case of not dressing like fried chicken, there is a method of frying with a cloth such as tempura, fried bread crumbs, fritter, etc., which may be used, Also, various seasonings may be performed at this point.

Oil frying step (primary cooking): An oil frying step is carried out to make the thus-prepared food material into an oil frying. According to the usual oil-brush, the oil-boil has an oil-boil temperature in the range of 165 to 200 ° C for 30 seconds to 5 minutes. Fry until the content is 1% to 3%.
At this time, if you do not have enough oil, the finished product may get damp or stick to the dumplings, so it is necessary to pay particular attention to the setting of oil conditions.

Meat filling step: The food material that has been deep-fried after the frying is cooled is subjected to a meat filling step of filling it into cans. Unlike conventional canned food, it does not inject liquid. that time,
In order to carry out uniform heating in the subsequent heating process, the deep-fried food is packed so that there is no bias. At this time, the final seasoning is performed with a powdery seasoning, if necessary.

Pressure-reducing tightening step: depressurize the canned meat,
Tighten the can with a slightly higher vacuum. At this time, at least the degree of vacuum in the can is set to 40 cmHg or more, and the can is wrapped and tightened.

Depressurized heating step (secondary cooking): A canned product which has been wound under reduced pressure is put in a retort kettle and heated at 110 ° C. to 125 ° C. for 5 minutes to 30 minutes. The heating in this step is intended to reheat the meat-filled deep-fried food under reduced pressure. Depending on the type of material, the temperature and time should be high enough for reheating under reduced pressure.

The effects of the reheating cooking (secondary cooking) in this step are as follows. (1) The hard tissues such as bones and scales contained in the raw material are also weakened to be easily chewed by the teeth and easy to eat, and have a crispy and good texture. (2) By reheating under reduced pressure, the heat transfer coefficient is improved and the cooking efficiency is increased. (3) By reheating under reduced pressure, the seasoning can be evenly permeated to the center of seafood. (4) By reheating under reduced pressure, the water inside the seafood is released to the outside, and the unevenness of water in the cooked food is eliminated.

Among these, the effects (2), (3) and (4) are particularly the same as those obtained when the can container is used as a pressure resistant container and the food is subjected to vacuum frying. Conventionally, a cooking and processing method called reduced pressure oil butterfly has been known as a method for producing dried vegetables, dried fruits and the like. This processing method brings about a cooking effect of uniformly dehydrating the raw materials to give a crispy texture, but requires a large-scale device such as a pressure resistant container and has a low productivity due to a batch system. There are challenges and high costs,
Its usage was limited. On the other hand, the present invention is
If there is a retort kettle, the can can be used as a pressure container instead of a pressure-reduced container, and the inside of the can is decompressed. Moreover, oil has already adhered to the surroundings of the raw material due to the oil frying process in advance. Just put the can and heat it,
It is possible to obtain an effect similar to that obtained when a large amount of raw material is subjected to reduced pressure oil processing easily. In this way, the fried food is packed in cans without injecting it, reheated under reduced pressure, and cooked to obtain an effect close to that of pressure-reduced oil, which means a crispy texture and flavor. It is a completely new type of cooked and processed food, which is an oil-boiled snack food excellent in storage stability and good in shelf life. Moreover, since the product is enclosed in a can container, it is not affected by the oxidation or deterioration of oil again, so that it can be stored for a long period of time. Furthermore, the manufacturing method is
There is no need for large-scale capital investment, and sufficient production can be achieved simply by using the conventional canning equipment, which has the advantage of mass production at low cost.

Further, the effect of (1) is obtained by the development of the new manufacturing method according to the present invention.
By combining the method of making this part edible, such as some internal organs, which was previously inedible,
It turned out to be more effective. That is, since these parts are hard tissues and need to be weakened by some method, they have a lot of water and oxygen, and when they are canned, they have a lot of drip and are severely deteriorated. Was not done. However, since the present invention weakens the hard tissue in the raw material, permeates the seasoning to the center of the seafood, and releases moisture to the outside to eliminate the unevenness of moisture, it is conventionally inedible. About the part which was, it became possible to make a crisp good texture, an excellent flavor, and a food excellent in storability.

[0020]

[Example 1] As an example, a new type of canned oil-boiled snack food was produced by the production method of the present invention using salmon fin as a raw material.

Pretreatment step: The dorsal fins, pectoral fins and tail fins of salmon were cut, immersed in brine of 10 liters of Brix for 10 minutes, further washed with water, and then kneaded with the same amount of starch. Oil frying process: Pre-treated salmon fin with salad oil 18
The mixture was fried for 3 minutes at 0 ° C., and the water content was reduced to 1.6%. Meat filling process: Quickly after frying, 1 after weighing
Seasoning powder (consomme flavor) corresponding to 0% was added, mixed evenly, and cooled to room temperature. Next, mobile tin EO
(Easy open) 45g of meat was packed in a can so that there was no variation in the filling. Tightening process: Vacuum degree of 0, 2 with vacuum seamer
The winding was performed while the pressure was reduced to a vacuum degree of 0 and 50 cmHg. Heating step: heated at 115 ° C. for 10 minutes in a retort kettle.
As a control, unheated canned foods were also prepared. Cooling and product inspection process: After cooling, product inspection was performed.

The product of this example was stored for 60 days and then sensory-tested.

<Sensory Test> In the sensory test, color selection, smell, penetration of oil and seasonings, and texture (feeling crispy) were examined.

1. Regarding the color selection, as shown in Table 1, no difference in color selection was found between the sterilized product of the present invention and the unheated product.

[0025]

[Table 1]

The odor, taste penetration, and crispness are as shown in Table 2. 2. Regarding the odor, an oxidative odor was evaluated by a 4-point full-scale evaluation. 3. The degree of permeation of tastes such as oil and seasonings was examined by a 4-point perfect score evaluation. 4. The crisp feeling was evaluated by a 4-point scale evaluation.

[0027]

[Table 2]

From the above results, it was found that the one having a vacuum degree of 50 cmHg and sterilized had a better texture and less deterioration.

Next, the peroxide value, water content, and texture of the canned oil-boiled snack foods using the salmon fins obtained by the above-mentioned production method and the trial product prepared as a control without the reduced pressure heating step were evaluated. , Flavor was evaluated. It is as follows.

* Peroxide value: The peroxide value of the prototype filled in the can was not increased. * Moisture: Water content of unheated prototype is 1.4-1.9%
On the other hand, it was 0.
It was 4 to 1.3%, and a decrease in water content was confirmed. * Food texture: The unheated prototype had unevenness in water content in the fried food, and there was a portion where the texture was not good, but the canned oil-boiled snack food had a texture that was almost evenly crispy throughout the fried food. * Flavor: In the case of the unheated prototype, the seasoning performed when filling the meat was only the surface of the fried food, but in the canned oil-boiled snack food, it penetrated to the center of the fried food and had a good flavor. .

[0031]

[Example 2] As an example, a new type of canned oiled-boiled snack food was produced by the production method of the present invention using a raw material of Shibaso leaves.

Pretreatment step: Shibaso leaves were thoroughly washed with water and diluted tempura powder was applied to one side of the leaves. Oil frying process: Pre-treated Shibaso leaves with salad oil 18
Oil was added for 4 minutes at 0 ° C. to reduce the water content to 1.0%. Meat filling process: After the oil was cooked, it was cooled to room temperature, and then 20 g of meat was placed in a portable tin EO (easy open) can. Winding step: Winding was performed while reducing the vacuum degree to 50 cmHg with a vacuum seamer. Heating step: heated at 110 ° C. for 5 minutes in a retort kettle. Cooling and product inspection process: After cooling, product inspection was performed.

The obtained invention product always had a crispy texture when opened, and the color selection and aroma of Shiso leaf was always maintained.

As described above, the canned oil-boiled snack food according to the present invention has a low moisture content and a substantially evenly crispy texture, and an excellent flavor in which the seasoning penetrates to the center. It is a new type of snack food that has the characteristics that it can be stored in cans for a long time as an oil-boiled food that does not oxidize or brown.

[0035]

[Effect] The first invention has been a technical problem of oil-boiled snack foods. The texture and flavor are deteriorated due to water activity with the passage of time, the texture is hardened by drying, and the bacteria and fats This product embodies a canned oil-boiled snack food that eliminates the deterioration of shelf life due to oxidation, has a crispy texture, has a good flavor, and has good storage stability. It is also a new type of canned food that has never existed before.

A second aspect of the present invention is a new type of canned oil syrup having the same features as the first aspect of the present invention, which uses, as a food material, an edible portion of seafood, an inedible portion such as a fish head, fins, and mid-bones. It embodies snack foods. The present invention
In particular, it has a great effect in that the resource portion that has not been conventionally used as an inedible portion such as a fish head, a fin, and a middle bone is edible as a snack food and commercialized.

A third aspect of the present invention is a deep-fried food product in which food ingredients are fried without fry, such as deep-fried food, or a deep-fried food product in which food ingredients are fried and frying, such as tempura, breaded fried food and fritter. It is embodied as a new type of canned oil-boiled snack food with the same characteristics as.
The present invention is an original product development in that the fried food can be made into a canned food without deteriorating the texture and flavor.

The fourth aspect of the present invention has the effect of embodying a method for producing a canned oil-boiled snack food which is excellent in crisp texture and flavor, and has good storage stability, made from seafood, vegetables and the like. This manufacturing method has an advantage that large-scale capital investment is not required and mass production can be performed at low cost.

Claims (4)

[Claims] 1. Washing, cutting, dipping, seasoning, if necessary,
Using seafood and vegetables that have been pretreated such as clothing,
This was fried to make a fried food with the moisture removed until the water content became 1% to 3% and the fried food was packed in a can and meat seasoning was added if necessary. On top of that, the vacuum in the can is slightly increased and vacuum winding is performed, and the can is heated as it is, and the deep-fried food which is filled in the can is reheated under reduced pressure. A canned oil-boiled snack food that has excellent texture and flavor and has good storage stability. 2. The canned oil-boiled snack food according to claim 1, wherein the seafood used as a raw material also includes inedible parts such as heads, fins, and middle bones. 3. The fried food prepared by frying, wherein the fried food material is fried, or the fried food material is fried with a batter such as tempura, bread crumbs and fritters. Oil canned snack food in cans described in 2. 4. A pretreatment step in which food ingredients such as seafood and vegetables are subjected to washing, cutting, dipping, seasoning, dressing, etc., if necessary, and the treated ingredients are oiled inside the food. As the heat goes through, the oil frying process is the primary cooking to remove the water content until the water content becomes 1% to 3%, and the seasoning is added with powdered seasoning if necessary, and meat is packed in a can. The meat filling step, the winding step in which the vacuum degree in the can is slightly elevated and vacuum winding is performed, and the wound can is placed in a retort sterilization kettle at 110 ° C to 125 ° C for 5 minutes to 3 minutes.
After heating for 0 minutes, the meat-filled deep-fried food is reheated under reduced pressure to be reheated under reduced pressure, which is a secondary cooking step. By going through the above steps in sequence, the crisp texture and flavor are excellent,
A method for producing a canned oil-boiled snack food having good storage stability.