JPH0889202A - Production of toasted egg plant - Google Patents

Abstract

PURPOSE: To prepare toasted egg plants good in taste, eat feeling and appearance and having the skin capable of being solely peeled off in a short time by once freezing the egg plants after cooking in high temperature by hot air heating. CONSTITUTION: This method for producing toasted egg plants is to toast the egg plants by high temperature hot air heating to an edible state and once freeze the toasted egg plants. The skin of the egg plant solely can be peeled off in a short time by thawing the skin of the egg plant and the toasted egg plant having no sloppy taste can be easily obtained. It is preferable to thaw the skin of the egg plant and the skin can be easily peeled off by grasping the egg plant solely by hand.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing baked eggplant.

[0002]

2. Description of the Related Art Conventionally, baked aubergines are generally obtained by placing washed whole aubergines on a grill, roasting them while rolling them, then soaking them in water and quickly peeling them.

However, according to such a conventional method, i) it is difficult to peel thinly, and it is often so thick that the seeds can be seen, and it is difficult to leave a burnt color in the contents. Yes, ii) peeling work must be done while it is hot in order to avoid becoming watery, so there is a risk of burns. Iii) If it is soaked in cold water for a long time to avoid burns, it becomes watery and delicious. Melts down and the flavor falls, iv) It is difficult to peel in a short time,
There was a problem that it took at least 30 seconds to peel each piece.

[0004] For this reason, grilled eggplant is a surprisingly difficult and difficult dish in general households, and it is shunned by family restaurants and taverns because of its time and only the fried eggplant that is easy to make is on the menu. It was the actual situation.

[0005]

In such an actual situation, the present inventor has solved the conventional problems as described above, and is capable of peeling only the skin on the surface of aubergine in an extremely safe and short time,
Moreover, as a result of various studies aimed at providing a baked aubergine having a good taste and texture and a good appearance, it was found that once the aubergine after being cooked with high temperature hot air is frozen, extremely good results can be obtained. The present invention has been completed.

[0006]

[Means for Solving the Problems] That is, a method for producing a roasted aubergine characterized in that the aubergine of the present invention is heated to high temperature hot air to make it an edible state, then frozen, and then the surface layer is thawed to peel.

In the present invention, it is essential to heat the eggplant with high temperature hot air. Incidentally, when the eggplant is boiled, steamed, or heated in an oven, the problem of the present invention cannot be solved, as is clear from the results of the test examples described below.

The conditions for the high temperature hot air heating of the present invention are preferably a temperature of 150 to 300 ° C., a wind speed of 5 to 40 m / sec, and a time of 3 to 20 minutes. As a specific heating means, it is convenient to use, for example, a high-temperature airflow type fluid roasting machine described in JP-B-60-39074, for example, a jet zone manufactured by Arakawa Seisakusho. In addition, it is preferable to make a cut in the eggplant in advance during the heating, in order to prevent rupture during heating.

In the present invention, when freezing an edible eggplant by heating it with high temperature hot air, it is left to stand at room temperature for an appropriate time (usually 30 to 60 minutes) and allowed to cool (remove heat). Is desirable.

In the present invention, the method of thawing the surface layer is not particularly limited, but preferred methods include thawing by exposure to running water, thawing by immersion in water, thawing at room temperature, and warm air. Among them, thawing by exposure to running water gives a particularly good result in a short time and in thinly peeling aubergine.

In the present invention, as a specific method of peeling, it is sufficient to simply press the eggplant by hand when the surface layer is thawed.

In the present invention, the peeled eggplant may be frozen and stored again and thawed as needed, may be stored refrigerated, or may be thawed and eaten as it is. Although there is no particular limitation on the specific method of thawing, for example, microwave thawing, thawing at room temperature, thawing in a refrigerator and the like are mentioned as preferable methods, and microwave thawing is particularly advantageous in terms of simplicity. .

[0013]

The present invention will be further described with reference to the following examples.

Example 1 Ten pieces of short eggplant (average weight of about 70 g) were cut off and heated for 6 minutes with hot air of 275 ° C. (air velocity of 30 m / sec). After that, the mixture was allowed to stand at room temperature for 30 minutes, allowed to cool, and placed in a freezer at -25 ° C for freezing. After completely freezing, when exposed to running water for 3 seconds, only the surface layer was thawed, and the surface was peeled off easily by gripping with a hand (about 5 seconds). The peeled roasted eggplant had a beautiful burnt color, and when thawed in a microwave oven (1400w for business use) for 30 seconds and then eaten, it was not watery and had a very good flavor.

Example 2 10 middle eggplants (average weight of about 100 g) were cut into the dents and hot air at 250 ° C. (wind speed of 10 m / sec) was used to make 10 cuts.
Heated for minutes. Then, let it stand at room temperature for 1 hour and let it cool.
It was put in a freezer at 8 ° C and frozen. After frozen storage for one week, when the completely frozen eggplant was immersed in water stored in a ball (for about 5 seconds), it was possible to easily peel only the surface of the surface by grasping it with a hand (for about 5 seconds). The peeled roasted eggplant had a beautiful burnt color, and after thawing for 1 minute 30 seconds in a household microwave oven (500w), it was not watery and had a very good flavor.

Comparative Example 1 Using the same eggplant as in Example 1, it was wrapped in aluminum foil and heated in an oven (220 ° C.) for 15 minutes. Then 30
After left at room temperature for a minute and allowed to cool, it was immediately placed in a freezer at −30 ° C. to be completely frozen. Thereafter, the surface layer was thawed and peeled in the same manner as in Example 1.

Comparative Example 2 Using the same eggplant as in Example 1, baking was performed for 15 minutes by direct flame.
After that, the mixture was left to stand at room temperature for 30 minutes, allowed to cool, and placed in a freezer at -30 ° C to be completely frozen. Thereafter, the surface layer was thawed and peeled in the same manner as in Example 1.

Comparative Example 3 Using the same eggplant as in Example 1, hot air at 275 ° C. (air velocity 3
(0 m / sec) for 6 minutes. Then, it was left to stand at room temperature for 30 minutes, allowed to cool, and peeled in running water without freezing. When eating, the microwave oven (1400
W) and heated for 10 seconds.

Comparative Example 4 The same eggplant as in Example 1 was used and baked for 15 minutes in an open flame.
After that, it was immersed in cold water, taken out and peeled. Further, at the time of eating, the same heating as in Comparative Example 3 was performed.

Comparative Example 5 The same eggplant as in Example 1 was placed in a steamer and heated at 95 ° C. for 1 hour.
Steamed for 5 minutes. Then, let stand for 30 minutes at room temperature and let it cool,
It was placed in a freezer at 30 ° C. and completely frozen. Thereafter, the surface layer was thawed and peeled in the same manner as in Example 1. In addition, upon eating, thawing was performed in a microwave oven as in Example 1.

Comparative Example 6 An eggplant similar to that used in Example 1 was boiled in hot water at 100 ° C. for 15 minutes. After that, the mixture was left to stand at room temperature for 30 minutes, allowed to cool, and placed in a freezer at -30 ° C to be completely frozen. Thereafter, the surface layer was thawed and peeled in the same manner as in Example 1. In addition, upon eating, thawing was performed in a microwave oven as in Example 1.

Test Example Regarding peeling condition of eggplant and taste and texture after thawing or heating in Examples 1 and 2 and Comparative Examples 1 to 6 according to the evaluation criteria shown in Table 2 below, 10 panelists An evaluation test was conducted. The average values of the results are shown in Table 1.

[0023]

[Table 1]

[0024]

[Table 2]

[0025]

According to the method of the present invention, since only the surface can be peeled off in a short time without fear of burns, it is possible to leave a beautiful burnt color in the contents.
Further, the roasted eggplant obtained by the method of the present invention is not watery even after thawing, has a good flavor, and can be eaten very deliciously. Furthermore, the frozen eggplant obtained by the method of the present invention has good preservability, and since it is possible to easily provide grilled eggplant as needed when needed, not only in family restaurants and taverns, but also in ordinary households. It is a suitable baked eggplant frozen food.

Claims (2)

[Claims] 1. A method for producing a baked aubergine, which comprises heating the aubergine to high temperature hot air to make it edible, freezing it, and then thawing the surface layer to peel it. 2. The condition of high temperature hot air heating is a temperature of 150 to 3
The method for producing a baked eggplant according to claim 1, wherein the temperature is 00 ° C, the wind speed is 5 to 40 m / sec, and the time is 3 to 20 minutes.