JPS59120079A - Drying of food - Google Patents

Abstract

PURPOSE:To prepare a uniformly dried food free from blister and having excellent taste and flavor, in high efficiency, by applying an oil to the surface of the food to be dried, and drying the food by superheated steam. CONSTITUTION:The whole surface of a food to be dried (e.g. fresh noodle, boiled noodle, corn, potato, etc.) is coated with an oil by spraying, dripping or pouring the oil to the food or immersing the food in the oil, and the food coated with oil is dried with superheated steam. The droplets of water condensed on the surface of the food are repelled by the attached oil, and a uniformly dried food free from blister and having excellent taste and flavor can be prepared in high efficiency.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for drying foods that can efficiently obtain dried foods that are uniformly dried, with no shading in appearance, and have a good flavor. First, oil is sprayed, dropped or poured onto the food to be dried, or the food is immersed in oil so that at least a little oil adheres to the surface of the food, and then the food is dried with superheated steam. The gist is:

BACKGROUND ART Superheated steam drying has long been known as a drying method that provides dry foods with excellent drying efficiency, a high degree of swelling, and even drying.

However, when the present inventors applied the same drying method to various foods, it was found that when using the same drying method, the degree of swelling was higher than that of other drying methods such as hot melon drying, and the drying process was good in terms of structure. It has been found that depending on the type of food being dried, whether the food can be obtained efficiently or not, uneven drying may occur, and many blisters may occur on the surface of the food, detracting from its appearance.

In other words, when this drying method is applied to pregelatinized starch products such as steamed noodles, steamed suna, and riso, blisters appear on the surface of the food, and stick-like products with a high degree of brittleness such as raw noodle lumps appear. When drying something like an agglomerate of pieces, the rod-shaped pieces adhere to each other in the early stage of drying, and thereafter drying and drying progresses in this state, resulting in a decrease in drying efficiency and a slow drying process. There was a tendency for unevenness to occur.

In view of the above-mentioned current situation, the non-inventors have worked hard to resolve the defects in the process of air-drying and drying overheated fish. It was found that this is caused by the condensation of water vapor on the surface of the food3.In other words, in the case of '4J' of starch-based foods that have been a-treated, starch paste ('f') formed on the surface of the same product due to the previous gelatinization treatment Skin I
The condensation makes the pieces even stronger, which causes blistering, and in the case of noodle lumps, the stickiness of the sticks increases due to consolidation, and the sticks soften and become less likely to stick to each other. becomes more likely to occur.

Based on these facts, the inventors of the present invention have conducted further research and found that prior to superheated steam drying, the food should be dried to the extent that oil adheres to the entire surface of the food to be dried and processed. By spraying, dropping or pouring oil onto the surface of the food, or by immersing the food in oil and then subjecting the food to superheated steam treatment, water droplets formed by condensation of the water vapor are repelled, and the surface of the food is coated. It has been found that by performing drying without adhesion, the above-mentioned electrification can be completely eliminated.

In addition, when using this method, unlike so-called fried tofu foods obtained by the conventional deep-fried tofu method, it is possible to obtain an unprecedented type of food that contains far less oil and has a light flavor without being oily. We also found that

The method of the present invention was completed based on the above findings.

Hereinafter, the method of the present invention will be explained in detail 1c.

First, as the food to be dried that can be applied to the present invention, all food materials that have been previously subjected to drying treatment with the intention of obtaining dried products can be applied. When a noodle material such as steamed noodles or a starch-based food material such as corn or potato-based snack dough is subjected to the present invention, the effects of the present invention can be particularly effectively exhibited, such as prevention of blistering and uneven drying.

In the present invention, prior to superheated steam drying, oil is sprayed, dripped, or flowed onto the food to be dried, or the food is immersed in oil to the extent that oil adheres to at least the entire surface of the food to be dried.

In the present invention, the oil spraying, oil dripping, oil flow treatment, or oil immersion treatment must be performed until the oil is adhered to the entire surface of the food, as described above. The time required for adhesion is extremely short no matter which treatment is used.

Particularly when immersing the food in oil, it is sufficient to immerse the whole food in the oil, since the oil will adhere to the entire surface at that point.

The amount of oil contained in rice rice products can be significantly reduced compared to the conventional deep-frying method, and dried products with a light oily flavor without being greasy can be obtained. Deterioration of flavor is also not a problem.

In addition, in the present invention, it is also possible to achieve a desired level of oil absorption in the food by adjusting the oil spraying, oil dripping, oil flow time, or immersion time in oil, thereby improving the oil flavor. As soon as the snack material is brought to the front, it is 1d, and even after the oil adhesion is finished, oil spraying, oil dripping, oil flow treatment or (or offshore immersion process) is continued until the specified oil impregnation reaches 4. This makes it possible to obtain a dried product with the desired flavor.

Furthermore, it is also possible to add a desired flavor to the oil used in the present invention, or to use so-called seasoning oil.
゜The uninvented oil adhesion treatment not only has the above-mentioned flavoring effect, but also has an oil film formed on the food surface due to the adhesion, which is caused by the condensation of water vapor at the initial stage of the subsequent superheated steam treatment. It has the effect of repelling water droplets from the surface of the good product, and as a result, even if the food to be dried is a gelatinized starch ball food material such as steamed noodles, blistering does not occur during superheated steam treatment, and raw noodle lumps do not Even in the case of an agglomerate of highly adhesive rod-like pieces such as this, the stick-like pieces do not adhere to each other, and uneven drying or reduction in drying efficiency does not occur.

Furthermore, in the present invention, temperatures north of about 50°C, preferably about 5°C
(By using a heating section of M'90°C to increase the temperature of the food to be dried while adhering to oil, it is possible to reduce the amount of water vapor condensation itself in the initial stage of superheated steam treatment. However, the effects of the present invention will be even more remarkable.

At this time, there is no problem even if the food to be dried is dried.

In the uninvented method, the food after being coated with the oil is subjected to superheated steam treatment to dry the food.

The superheated steam treatment conditions at this time are not particularly limited, and may be carried out under conditions depending on the type, size, shape, or desired food flavor or food structure of the food to be dried. −
For example, if you want suna food with a high degree of swelling and a crispy and light texture, or dry noodles with good resiliency, generally speaking, a relatively high temperature of 150 to 230'C is required. A rapid drying process is carried out in a short period of about 10 to 30 seconds using superheated steam of A slow drying process is performed for about 50 to 180 seconds using superheated steam at a relatively low temperature.

The effects of the present invention are fully exhibited under any of the conditions as described in E below, and the drying efficiency is extremely high, compared to superheated steam treatment that does not involve oil adhesion treatment.

The dried food obtained in this manner has no uneven drying, is dried uniformly over the entire surface, and has almost no occurrence of human lung irritation even on its surface.

The present invention will be explained in more detail with reference to Examples below, and the properties will be compared with a control product to further clarify the effects of the present invention.

(Example 1) After adding water to flour, salt, etc., kneading the mixture and rolling it using a conventional method, cut it out with a cutting blade roll and cut it at the same time to make one serving of raw noodle strings (moisture content: 37%, 3%, quality). Temperature 25°C
) was obtained, and after appropriately peeling it off, it was packed in a rectangular form made of all-mesh so as to be evenly spaced.

Next, oil at a temperature of 800 C was evenly sprayed on the raw noodles for 20 seconds (50 Ky/hour) to almost coat the entire surface of the raw noodles.

In addition, the temperature of raw noodles rose by 65°CK due to the same process.

Subsequently, the same-boiled noodles were treated with superheated steam at a temperature of 170'C and a flow rate of 8.5 m79 for 96 seconds to obtain dried noodles (moisture content: 10.1%) according to the present invention. [Sample A] (Comparative Example 1) Raw noodle strings were obtained by the same method as in Example 1, and after being packed into a frame, they were treated with superheated steam in the same manner as in Example 1 to prepare control dry noodles (moisture content). -10.5%) was obtained. [Sample B] (Example 2) Raw noodle strings obtained by the same method as Example 1 were heated at 100°.
Steamed noodle strings (moisture content: 398%) were obtained by steaming for 60 seconds with saturated steam of C. After being peeled off appropriately, they were packed in a rectangular mold so as not to be too dense.

5 Next, the noodles were immersed in oil at a temperature of 60'O for 2 seconds to coat the entire surface of the steamed noodles with oil.

Next, the same steamed noodles were heated at a temperature of 170°C, a flow rate of 8, and 5 m/$.
The noodles were treated with superheated steam for 100 seconds to obtain dried noodles (moisture content: 10.1%) according to the present invention. [Sampuno Kyo]
(Comparative Example 2) Steamed noodle strings were obtained in the same manner as in Example 2, packed into frames, and then treated with superheated steam in the same manner as in Example 2 to obtain control dry noodles (moisture content: 1069%). Ta. [Sample D] (Comparative Example 3) Steamed noodle strings were obtained by the same method as in Example 2, packed in a frame, and fried by immersing them in oil at a temperature of 160'O for 115 seconds to provide a control sample. Dried noodles (water content 10.6%) were obtained. [Samples prepared from each side of sample 89 and above were compared in terms of their dry state or flavor after restoration. The results are shown in Table-1. .

<Table 1> Note) Regarding blistering and flavor, each sample was boiled for 5 minutes and was compared, and for other items, dried noodles were used for comparison.

0 fire blistering...Use samples/l/10 samples for each forest inspection area, fire 1j% per 10cm noodle string? The average value of the number of pieces is shown.

0 term ['', the surface moisture and internal moisture during uniform drying and speeding, respectively, I'j, '' were the average values of the moisture content of the surface and internal portions of the drying and circulation mass.

As is clear from the above results, samples A and C according to the present invention were subjected to superheated aquatic plants air-drying and treatment under completely similar heating conditions compared to control samples B and D, respectively. (Despite this, a large amount of water transpires in the hedge, indicating that the method of the present invention is superior in terms of hollowing out the trunk and refractive index.)

Furthermore, the invented product has a substantially even shaft surface throughout the entire surface without the large drying and handling unevenness of control products B and D.
In addition, its appearance is good, with no or almost no signs of human lungs.

In addition, the product of Mengi's invention had significantly less oil content and a pleasant, pleasant taste compared to the control product Sample E obtained by the conventional deep-frying process.

(Example 3) After stirring and mixing the wheat flour, raw starch, shortening, monoglyceride, and dried egg white, water was added and the mixture was further stirred and mixed to obtain a dough.

The dough is formed into a sheet using a rolling mill, and then punched into an appropriate shape to form a food material.

Next, seasoning oil at 60'C was sprayed thoroughly for 10 seconds (30 kq/hour) to adhere the curves to the entire surface of the allotropic stone.

Thereafter, the same material was treated with superheated steam at a temperature of 2400 C and a flow rate of 5 m/sec for 170 seconds to obtain an oil-flavored snack paste according to the present invention having a water content of 4.3%.

The oil-containing side of the same snack (d, 7.2%, which is much less than the usual oil-containing snack), has a light and pleasant oil flavor. The texture was crispy, light, and good.

Ichibishi Kenk) ＼Kohi 4 Noburu Sakai

Claims (1)

[Claims] When drying food, oil is first sprayed, dropped, or flowed onto the food to be dried, or the food is immersed in oil to at least adhere oil to the surface of the food, and then the food is dried with superheated steam. A food drying method characterized by: