JPS59156241A - Production of dry food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fried dried food, which comprises soaking dried fruits and flour in an aqueous solution having a relatively high osmotic pressure, and then frying under reduced pressure. .

As a conventional fruit processed product, so-called dried Q fruit is widely known. However, for example, in the case of sun drying or ventilation drying, the amount of moisture reached is 13% to 25% due to the atmospheric water vapor pressure. The fruit of these products often has a sticky texture and becomes sticky when eaten. And the taste is persistent. This does not match the preference of karasujiri, which prefers a light texture. In addition, in the case of 0.0 m dry P and frozen loading, the moisture content can be dried to 3% or less. These products are intended as instant foods, and even when eaten as they are, they lack flavor, have a weak texture, are brittle, and have an unpleasant taste.

Also, in the case of lotus seed vine, dry 47! The product is very hard and does not have any haiku flavor even if eaten as is.

The present inventors have researched ways to produce unique delicacies using these abundant raw materials, and have completed the present invention.

The present invention provides (1) dried fruits, seeds, etc. with a water content fR of 25% or less (for example, dried grapes, dried plums, dried apples, dried pineapples, dried fruits of dried jujube, or dried seeds of lotus seeds, etc.) ) at a concentration of 10% to 75%, such as monocategories such as glucose, fructose, disaccharides (milk, malt, whey)
It is immersed in a solution of relatively low molecular weight sugars such as small powders, starch syrup, dextrin, corn syrup, powdered starch, etc. to absorb these sugars.

(2) Next, these were fried under reduced pressure and the moisture content was 3%.
Dry to below.

Implemented by

Processing (1) adsorbs sugars that form the body formation framework to give crispness when dried under reduced pressure, and at the same time, by selecting sugars, it gives sweetness to the dried product and removes excess acidity. It has a soothing effect.

In addition, since these Wi-type solutions have a relatively high osmotic pressure, they can prevent excessive water content, shorten frying time, lower frying temperature, and reduce the amount of raw materials compared to simply rehydrating. It also has the effect of preventing the sugars, taste components, and intoxicants from leaking out.

Usually the soaking time is 1 hour to 24 hours long,
The optimum conditions differ depending on the type of raw material, water mixture, dry oven Δ method, thickness, J. Koto no Tane page of n liquid, and t) degree.

In addition, for example, if the epidermis is cuticular like dried grapes, or if it has R9 like dried plums or dried jujubes, it is difficult for an aqueous solution to penetrate. Heating to around the boiling point of [2] is also performed.

The process (2) has the effect of facilitating moisture drying and completing the process at low temperature in a short time.

Therefore, the effect of imparting a porous and swollen tissue and imparting a crisp and light texture is imparted. In addition, conventionally, dried fruits such as dried grapes are often unsightly with dry skin and wrinkled skin, but according to the present invention, a product with a beautiful appearance that is sufficiently swollen can be obtained.

Further, by performing the treatment, a fried flavor is imparted to the product, and a delicious product can be obtained, for example, even in the case of lotus seeds, which are unpleasant to eat as they are. Even in the case of dried grapes, the product has a unique flavor and texture that is completely different from that of original dried grapes.

By expanding the group m-, the water return property is also better than that of the original dried product. Furthermore, even something that is originally very hard, such as a lotus seed, can be given a suitable degree of brittleness.

Since the body formation is performed by relatively low-molecular-weight vJs, the structure of the dried W product is strong, not brittle like the freeze-dried product, and has excellent shape retention.

Of course, the sweetness level can be adjusted by selecting the type and concentration of sugar, and seasonings such as salt, chemical seasonings such as sodium glutamate, sodium inosinate, and glycine, soy sauce, and extracts of various ingredients are added to the processing solution. It is also possible to add other tastes and flavors by adding spices, fragrances, etc.

Depending on the ruling, vitamin C1 vitamin E1 citric acid,
Antioxidants such as phytic acid and synergists can also be used together.

Furthermore, if the oil content of the final product is excessive (SS96 or higher), the taste will be bland, causing problems such as oil oozing when packaged, and there is also concern about pests during storage due to oil oxidation. Therefore, it is preferable to keep the oil-impregnated soap to about 25% or less, but by treating it with these &fai solutions, the oil absorption rate can be reduced to 25% or less without special centrifugation or the like.

Flyha, usually 30 mm, 11g or less, 130” (:
Hereinafter, preferably 110°C to 125°C, 10 minutes to 20
It is carried out under conditions of about minutes. If the food is simply rehydrated without being treated with these HM solutions, under these conditions there will be no discoloration or porous puffed food, and it will be difficult to dry the food to less than 3%. becomes.

Water activity decreases due to the osmotic pressure of adsorbed sugars, and the activity of low-molecular-weight compounds decreases due to hydrogen bonds and dipole bonds between sugar molecules, resulting in brown reactions and hydrolysis reactions of hornets. This is thought to be due to the suppression of

The present invention will be specifically explained with reference to Examples below.
The scope of the present invention is not limited only to these.

Example: Dried grapes: 10 parts of glucose, 10 parts of salt, 40 parts of starch syrup
and 40 parts of dextrin in a 35% aqueous solution and boiled for a few minutes. Stop heating and soak for 12 hours. The soaking time depends on the condition of the dried grapes. When the soaking is completed, it is pulled out and drained for about 30 minutes, and then fried for 10 to 15 minutes at an oil temperature of 120° C. and an iris degree of 60 smwr Hg or less to perform an oil removal process and produce a product.

This product has a spherical, porous, crisp texture, and is delicious with a mild sweetness and a suitable sourness.

In the same manner, dried plums, dried apples, dried pineapples, dried jujubes, and dried lotus seeds are used to obtain dried dried products of the same root.

Labor pressure q (method) % formula %! , Indication of property Tokutai Sho 57-/ri 3. :) c 92, title of the invention and the state of the throat 3, open side with the case of the person making the amendment Patented f1 Hitohiro IP1 222 of 2-5 Kikifunencho, Toyama City, Prefecture:,
I Ct4% (5 others) 4. Agent Address: 1-9-10 Toranomon, Minato-ku, 105 Higashidadato February 22, 1958 (TA date)

Claims (2)

[Claims] (1) 1 fruit or nut that has been dried to a moisture content of 25% or less
After immersing in a single or mixed solution of 0% to 75% In adhesives, polysaccharides, starch syrup, dextrin, conine syrup, powdered starch, etc. to absorb these sugars, the product was soaked under reduced pressure. A method for producing a fried dry food having a porous and crisp texture, which is characterized by frying the food to reduce the water molecule fi to 3% or less. (2) Manufacture of the fried food according to claim (1), characterized in that the raw material is fruits or nuts that have been dried by freeze-drying, vacuum drying, mass-drying, or sun-glazing. Law.