JPS59156255A - Pretreatment for producing dried 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 (1) The present invention covers vegetables, fruits, edible fungi, marine products,
Involved in pretreatment for vacuum frying and drying of livestock products.

The objectives of the present invention are ←) to reduce the apparent volume of the raw material; (b) to reduce the amount of moisture in the raw material to facilitate vacuum drying; and to shorten the frying time under vacuum. (1
) Raising the frying temperature under vacuum to a relatively high temperature of about 110°C to 130°C without causing changes such as browning or discoloration - (e) Maintaining the original color, shape, and flavor of the raw material The object of the present invention is to obtain a dried product by a vacuum frying method that has good rehydration properties and a crisp texture.

(2) In the present invention, raw materials sliced into appropriate shapes as needed are processed into monosaccharides (glucose, fructose), disaccharides (sucrose, maltose, lactose, etc.) before being subjected to the vacuum frying and drying process. ), oligosaccharides, starch syrup, dextrin,
It is characterized by being immersed in a single or mixed solution of relatively low-molecular sugars having high permeation pressure, such as corn syrup or saccharified starch liquid.

(3) In carrying out the present invention, if necessary, chemical seasonings such as common salt, sodium glutamate, sodium inosinate, and glycine, natural seasonings such as soy sauce and various extracts, and acids such as lactic acid and citric acid may be added to the dipping solution. It is also permissible to add spices, fragrances, etc. to serve as seasoning. Furthermore, in order to stabilize pigments such as chlorophyll and anthocyanin, the pH may be adjusted or metal salts such as magnesium and calcium may be coexisting.

The principle of the present invention is not clear in detail, but by lowering the water activity in tissues, the speed of enzymatic reactions, chemical reactions, etc. is lowered, and by the penetration of high-concentration sugars, the hydrogen bonds between sugars are strengthened. This is thought to be because the activity of low-molecular-weight compounds decreases due to dipole bonds and the like.

The vacuum fry drying method has the following advantages: ←) Drying time is short (b) Since drying is completed at low temperature in a short time, there is less deterioration such as browning, discoloration, and decomposition of nutritional components, and flavor retention is good ( C) The product obtained is porous, has good water rehydration properties, and has a crisp texture. (d) It has excellent advantages such as less oxidation and deterioration of oil, and is suitable for the current freeze-drying method. There is a possibility that it will be stolen.

However, when it comes to vacuum frying, it is first necessary to recognize the characteristics of the vacuum frying drying method and the characteristics of the raw materials.

(1) In the vacuum fry drying method, dehydration is performed in a completely sealed pressure-resistant container, similar to the vacuum drying method, freeze drying method, etc. Furthermore, the dehydrated and evaporated water vapor must be condensed in a sealed state and completely discharged from the container without reducing the degree of vacuum within the container.

(2) As with the normal pressure frying method, dehydration is performed using oil as a solvent, so dehydration is performed in a limited oil bath (oil tank). In other words, the raw material must be immersed in oil at all times.

(3) Most of the input raw materials not only have a high moisture content of around 90% (that is, 9 times the solid content), but also have a large apparent volume. The apparent volume here refers to the sum of the original volume of a certain weight of raw materials and ingredients, and the volume of their empty parts. If the raw material is further sliced into appropriate shapes and thicknesses as needed, the apparent volume will further increase, reaching 3 to 8 times the original size.
) To maintain the color tone of the raw materials, frying oil temperature should be 105℃~
It is said that a low temperature of 110°C or less is desirable. (For example, the vacuum frying method has an apparently large volume, and the raw material with a moisture content of about 90% is stored in a sealed pressure-resistant container.The lower the temperature, the longer the frying time.) The ingredients are fried in an oil tank with a certain volume, and the temperature of the frying oil must be low.In addition, the moisture in the input raw materials must be condensed in a separately sealed vacuum container, reducing the degree of vacuum. This must be completely discharged from the equipment.

The above characteristics make it difficult to apply the vacuum fry drying method to mass production.Improvement of productivity and mass production are the keys to commercialization.Improving this productivity Regarding drying the raw materials to a moisture content of 20% or less before vacuum frying (Special Publication Publication No. 51-37531)
Or, in the first stage, normal pressure 160℃~19
Frying at 0°C oil temperature to a moisture content of 5% to 20% (Japanese Patent Publication No. 47-665) or impregnation with soluble starch as a pre-process of vacuum frying (Japanese Patent Publication No. 55-333)
00) is known.

However, the above method requires separate drying equipment, and the drying process takes a long time, and the temperature in the first stage is 160°C to 190°C.
Once fried at oil temperatures of In addition, the method of soaking in soluble starch is
Because the permeation pressure is low, it is not very effective in removing contained water, which is one of the purposes of the present invention, and the oil temperature is also 110.
℃ is the limit; frying at higher temperatures will cause a change in color. (Japanese Patent Publication No. 55-33500) This means that the frying time is longer than that of the processing method of the present invention. In addition, when vacuum frying drying, if the raw material to be fried is untreated, the amount of raw material to be fried is extremely large. It is good when the raw material is small (not suitable for profitability), but the raw material section is large and the thickness is 2.
cm - 3 cm or more, or when there is a large amount of raw materials to be prepared, the temperature is 105°C - 110°C and the vacuum is 10°C.
At 0MHg, browning and charring were already observed, the color tone changed, and it was difficult to obtain a crisp product. Even if it becomes crisp, it will already become soft after 5 hours or the next day, and the color tone will change greatly over time. This is due to the concentration of bound water and free water in the central cells of the section at the same temperature and vacuum. As a result of many years of intensive research in order to improve the drawbacks of the vacuum fry drying method, the inventors of the present invention discovered that raw material sections sliced into appropriate shapes, sizes, and thicknesses as needed. monosaccharides (glucose, 7-lactose)
, disaccharides (sucrose, maltose, lactose, etc.), oligosaccharides, starch syrup,
We have established a pretreatment technique in which the tissue is dehydrated by immersion in a single solution or a mixed solution of dextrin, corn syrup, saccharified starch, etc. at a concentration of 10% to 75% for 10 minutes to 24 hours, and the solution is impregnated into the tissue.

According to JP-A-55-33300, it is claimed that undesirable discoloration such as browning may occur when treated with an aqueous solution of these monosaccharides and disaccharides, but according to the experiments of the present inventor. It is clear that by selecting the frying temperature and time it is possible to dry without such discoloration.

The optimal conditions for this immersion step include the type of solution, concentration, mixture recipe, immersion time, temperature of the solution, method of immersion and impregnation (for example, heating and steaming with the solution, vacuum displacement method, vacuum pressurization method, etc.). Needless to say, it varies depending on the type, shape, size, thickness, etc. of the raw material.

The raw materials used in the processing steps of the present invention are washed, drained, sorted, and sliced raw materials sliced into appropriate shapes, sizes, and thicknesses if necessary; or, if necessary, blanched, rapidly cooled, and drained. Needless to say, it is a raw material that has undergone

The present invention also includes immersing frozen insulators in a treatment solution after thawing them.

The effects of the soaking process before vacuum frying of the present invention are as follows: (1) The osmotic pressure of the solution is used to reduce the moisture content of the raw materials.
It is a type of wet drying method that dehydrates 0% to 50%, and this moisture removal reduces frying time, increases the amount of raw material to be charged into a certain container1, reduces fuel costs for moisture removal, and reduces condensation. It has a remarkable effect on reducing costs and improving productivity by reducing the burden on equipment and vacuum pumps and improving yield rates.

(2) Penetration of the solution into the tissue increases the retention due to the increase in solid content, resulting in a decrease in oil absorption. This reduction in oil absorption has the effect of reducing the harsh taste, reducing leaching of oil during rehydration, and preventing oxidation of fats and oils during storage. This is based on the principle of frying, in which oil is adsorbed by replacing it with evaporating water.

For example, the oil content of a pineapple product pretreated according to the present invention is 167% before centrifuge treatment and 129% after treatment.
%, resulting in a product with a good oil content, which is unthinkable for a fried product. In addition, untreated products (conventional products)
The oil content was 374%.

(3) Due to the pretreatment process of the present invention, the raw material slices become flexible, so their apparent volume decreases significantly, and the amount charged into a given container increases. It became 1/15th.

(4) The raw material that has undergone the pretreatment process of the present invention is
Even when vacuum fried at a high temperature of 30°C, there was no difference in color tone, flavor, etc. compared to frying at 105°C.

The temperature conditions for the conventional vacuum frying method are 105℃.
~110℃ was considered the limit
00, JP-A-57-22652) This is effective in shortening the frying time.

In addition, diced asparagus, green beans, edamame, and carrots, or sliced pieces with a thickness of 4 words to io'ln, do not turn into crisps easily at temperatures of 105°C to 110°C, or are very Long time (30 minutes ~ 5
0 minutes).

However, when the pretreatment process of the present invention is carried out,
There is no change in color or flavor even after 7 days of frying at an oil temperature of 60°C, and a crispy product can be obtained by frying for 15 to 25 minutes. It still retained its blue color even at oil temperatures of .

This high-temperature, short-time frying is similar to the principle of high-temperature instant sterilization of fruit juice, and has good nutritional effects. (5) By impregnating with the solution of the present invention and selecting sugars, an appropriate sweetness can be imparted to the product. For polyacidic fruits such as pineapple, kiwifruit, and Kunimitsu apples, by adjusting the type, composition, and concentration of the solution, a preferable brewing ratio can be obtained, which is very delicious.

(6) The pretreatment method of the present invention has the effect of reducing the volume of the raw material itself and strengthening the meat quality through osmotic dehydration, and is particularly effective when vacuum frying drying kiwi fruits, strawberries, etc. It is possible to prevent premature delays during the preparation of raw materials and vacuum frying process.

(7) When the pretreatment method of the present invention is carried out, there is no need to use any particular antioxidant, and the color tone of the raw material is not affected for a long time before frying.

For example, when it comes to bananas, as in 1972-20160, ``The time required to fry banana pulp pieces is
(8) This treatment method is free from the technical restrictions that the treatment time is preferably as short as possible, and good results can be obtained within approximately 20 minutes, preferably within 15 minutes. There is no need to use quality improvers, and additive-free frying oil is sufficient.

Obtaining additive-free products is an essential element for health foods, along with the fact that oil absorption is less than 20%. However, depending on your needs, vitamin C1 vitamin E
It is also possible to use citric acid, phytic acid, etc. in combination.

(The oil content of the vacuum-fried dried products that underwent the 92 pretreatment method was less than 20%, and most of them were 12.9 to 18%.
% oil content and has a long shelf life.

For example) Pineapple has an oil content of 129%, while banana has an oil content of 1.
It was 36%. The present invention will be specifically explained below with reference to Examples, but the scope of the present invention is not limited thereto.

Example 1 Remove the streaks from Grimbins, cut into 2-3 cm pieces, wash, thoroughly drain, and heat at 95°C to io o ”a for 6 days.
Blanch for a minute and cool quickly under running water. After cooling, remove from water and drain. Solid content: 20 parts glucose, starch syrup "s o s", 40 parts dextrin.
immerse in a 30% aqueous solution of the mixture. Soaking time is 3 to 5 hours, longer in winter and shorter in summer. After soaking, the raw materials are taken out and drained for 30 minutes. When processed in this manner, a dried crisp with good water rehydration properties was obtained, which retained its bright green color and had a good flavor by frying in 6011 Hg at 125° C. for 15 minutes, with a moisture content of 3% or less and an oil content of 18.1%.

When fried without this treatment, the product did not turn bright green.

Example 2 Edamame is removed from the pod and blanched at 95°C to 1oot+ for about 6 minutes. Rapidly cool under running water to obtain 1 sucrose as solid content.
0 parts, 40 parts of glucose, and 50 parts of dextrin in a 35% aqueous solution for 4 to 6 hours, drained for 30 minutes, and vacuum fried.

By frying for 20 minutes at 60s+sHg, 130°C, a dried crisp with good water rehydration property was obtained with a water content of 3% or less and an oil content of 191%, which retained a green color well. In the case where the treatment of the present invention was not applied, it was not possible to obtain a dried product that retained green color under the same conditions.

Example 3 Fried Garlic The corms of garlic are loosened one by one, and the outer skin etc. of the garlic are completely removed. Slice it into 1.5-2 chicken pieces. Small grains can be left alone.

The solid content of the raw materials is 50 parts of dextrin and 50 parts of starch syrup.
Steam the mixture in a double boiler with a 45% solution of the above mixture.

Let it bubble for 1 minute, stop heating, leave it as it is for 2 minutes, take it out of the double pot, put it in a container, and immerse it in the same solution for 2 to 4 hours. After soaking, drain the water and place it in a frying basket for vacuum frying, at a final temperature of 105℃~
Even at 120℃, there was no change in color or texture, and a crisp product with good water absorption was obtained.The oil content is 17.5% and the moisture content is 2.5%, and it can be used as a stamina snack and in place of chemicals. During steaming, stir gently so that the ingredients are always submerged in the liquid.

Example 4 Fried Apples Peel the apples and cut them into quarters or eights, about 25
Slice into ~30 W' thickness. Soak the raw slices in a 35% mixed solution of 50 parts each of dextrin and starch syrup (as solid content) for about 3 to 5 hours and drain. . For varieties with high acidity, increase the concentration and lengthen the soaking time, and for varieties with low acidity, lower the concentration and lengthen the soaking time.

After pre-processing, drain the water and place it in a frying basket for vacuum frying. The temperature is within the range of 105°C to 115°C (final temperature). The product had good color and texture, and was crisp, with an oil content of 18.5% and a water content of 3% or less. When the solution concentration is low, the frying temperature during frying is set at 105°C to 110°C, and when the solution concentration is high, the final temperature is set at 110°C to 115°C to shorten the frying time.

Example 5 Fried Kinusaya The twigs and sinews of Kinusaya were removed, blanched at 95°C to 100°C for 2 minutes, rapidly cooled and drained, and 50 parts of dextrin was added.
It is immersed in a 40% solution of a mixture of 50 parts of starch syrup for 3 hours and vacuum fried at a final temperature of 115°C. The product has a good color tone and flavor, has a crisp texture, and has good rehydration properties; it rehydrates in 3 to 4 minutes in boiling water, exhibits a bright green color, and has the same crispness as green vegetables. Ta. The water content was 6% or less, and the oil content was 19%.

Example 6 Frying from frozen Kinusaya Frozen Kinusaya was thawed by soaking it in water at room temperature, or thawed as it was, and when the white ice on the surface had melted, it was mixed with 50 parts of dextrin and 50 parts of starch syrup. 40 of the mixture
'Product 0, which was immersed in the beak solution for 3 hours and vacuum fried at a final temperature of 115°C, had a water content of 3% or less and an oil content of 19% or less, and the quality and other aspects of the product were the same as in Example 5. 0 Example 7 Banana Fri Bananas with black spots on the skin were peeled and processed in the same way as commercially available yellow bananas for raw consumption.
Make a 30% solution of a mixture of 50 parts of saccharified starch and 50 parts of starch syrup, and soak the sliced slices in this solution for about 20 to 30 minutes, then drain them.Place them in an O7 rice basket and bring to a final temperature of 103°C. Vacuum frying is performed within the range of ~108°C. The product had a water content of 3% or less, an oil content of 13.6%, a golden color, a crisp texture, and the original flavor of banana.

Example 8 Pineapple fries A peeled and cored pineapple is vertically divided into 6 to 8 fan shapes and sliced into 7 m thick slices. dex) 17
35-4 of a mixture of 235 parts, 40 parts of starch syrup, and 25 parts of sucrose.
The immersion time in the 0% solution is approximately 4 hours. Place in a basket and vacuum fry at a final temperature of 115°C. The product had appropriate sourness and sweetness, was crispy, and was a delicious food that well retained the color and flavor of pineapple. The type and concentration of sugar can be adjusted depending on the raw materials for summer, spring (highly sweet, low sour) and winter (highly sour), and summer foods with low sourness and high sugar content can be made into sugar-free products without adding sugar.

Example 9 Fried Carrots Peel and cut carrots into appropriate shapes with a thickness of 35 cm, or dice them into 5WIh square dice and blanch them at 98°C to 100°C for about 2 minutes. Rapidly cool for 4 minutes. 50 parts of dextrin, 5 parts of starch syrup
6' of 0 parts mixture! Vacuum frying is performed by immersing in I% solution for 5 hours and keeping the final temperature below 120'O. Purpose (
For instant soup or snacks), adjust the soaking concentration and soaking time (for dice-shaped ones, increase the concentration and take a longer time, frying temperature should be 125℃). You may add and mix 2.5 to 3.5 parts. The product had the color and flavor inherent to carrots, had a crisp texture, had good water permeability, and had an oil content of 17% and a water content of 3% or less.

Example 10 fried onion Split the onion in half lengthwise and slice into 6-7 pieces.

(You can also cut it with a sewing machine.) Soak it in a 38=40% solution of 40 parts of dextrin and 60 parts of starch syrup for 3 to 5 hours, put it in a draining frying basket, and vacuum it so that the final temperature does not exceed 115°C. Do a fly. 120
"O" is acceptable, but there is a slight change in color tone (not a problem as a stain product). was 3% or less, and the oil content was 18.5%.

Example 11 Green Onion Wash and drain green onion, white (root) and green (top)
Cut the white into about 7 pieces, and cut the green into 12 pieces to make a 25% and 60% solution of a mixture of 50 parts of dextrin and 50 parts of starch syrup. Green meat is soaked in a 25% mixed solution for 2 to 3 hours, white meat is soaked in a 25% mixed solution for 3 hours.
Soak in 0% mixed solution for 6-4 hours. Alternatively, the solution may be impregnated by a vacuum displacement method. The apparent volume (bulk) after sectioning was -. Final temperature of green meat is 95℃
So, vacuum fry the white meat at 105℃. The product had excellent water condensation properties and had the original color tone and flavor, especially a flavor different from freeze-dried products, and its oil content was 15% and water content was 25%.

Example 12 Fried Pumpkin Cut pumpkin lengthwise into appropriate IM (maximum 5 sryb) and slice into 3 pieces thick. A method of immersing in a 40% starch syrup solution for 4 hours and replacing with vacuum may also be used. Drain the water and vacuum fry at a final temperature of 115°C to 120'O. The product retains its original color and flavor and is crisp. The oil content was 162% and the water content was 2.5 g or less.

Immerse raw material slices in solution and steam (95°C to 100°C) 1
There is also a method of immersing the fish in the liquid for 20 minutes, pulling it out, draining it, and vacuum frying it using the method described above.

Examples 16 and 14 Fried matsu mushrooms and matsutake mushrooms Wash matsu mushrooms with water and blanch them at 98°C for about 8 minutes. Large grains are blanched for 9 to 10 minutes, small grains are blanched for 7 minutes, and then sliced. Approximately 18~
Slice into 2 cranes, drain and soak in a 40% solution of a mixture of 50 parts of starch syrup, 46 parts of IJ and 4 parts of salt for about 5 hours, drain and bring to a final temperature of 115.
Vacuum fry at ~120°C.The product retains its original color and flavor, has a crunchy texture, and is a snack for high-quality alcoholic beverages.The oil content is 166% and the water content is 2.5%.
%Met.

Example 15 Spinach Wash and drain spinach, and cut the length of the spinach into 3 pieces.
Cut the leaves into 15mb pieces and add 50 parts of dextrin.
It was immersed in a 28% solution of a mixture of 50 parts of starch syrup for 3 hours. The apparent volume of spinach after cutting was eight times as large, and the apparent volume after soaking was the same as the apparent volume after cutting. It was drained and vacuum fried at a final temperature of 115°C. If the final temperature was 95°C, the frying time would be longer, but no difference in quality was observed between the two.

Example 16 Cabbage Wash cabbage, cut it lengthwise, and then cut it into 10-inch pieces. 30 parts glucose, 30 parts dextrin, 4 parts starch syrup
The apparent volume after sectioning was immersed in a 28% solution of 0 parts of the mixture for 3 to 41 hours and decreased at the beginning of i.
) Drained and vacuum fried at a final temperature of 105°C to 110°C. The temperature was 100°C to 105°C when there was a lot of white color, and the temperature was 105°C to 110°C when there was a lot of blue color.The product had an oil content of 3% and good water permeability.

Example 17 Fried pork and fried frozen pork Lean pork has a width of 25 mm and a height of 30 mm (the length does not have to be constant)
Cut the meat into chunks, blanch until a slight red color remains in the center, cool quickly, and cut into approximately 2 to 25 pieces.

50 parts of IJN, 50 parts of starch syrup
Soaked in a 55% solution of the mixture for about 6 hours and drained,
Vacuum fry at a final temperature of 125°C. The product was white, crunchy and a little hard, but had good condensation properties and remained white after condensation. Oil content is 198% and moisture content is 3
% or less. The above-mentioned method is suitable for instant dry products, but for snacks, seasonings can be appropriately added during dipping or after frying to remove oil. The frozen frozen product was cut into chunks of appropriate size at the end of thawing and blanched, and the subsequent processing steps were the same as those described above, and exactly the same dried product was obtained.

Example 18 Frozen oysters or chilled fried oystersFrozen Frozen oysters are blanched in boiling water for 1 to 2 minutes at the end of thawing. It was immersed in a 55% starch syrup solution for 5 to 7 hours, drained, and vacuum fried at a final temperature of 120°C or less. The color tone is generally good (noticeably less colored than dried oysters)
The flavor was also good. The product has an oil absorption rate of 189% and a water content of 25% or less, has good water condensation properties, and is promising for use in instant foods. Fresh oysters are washed and then blanched, but after that they are the same as frozen oysters, and there was no difference in the products.

Patent Applicant (Representative Applicant) Akira Fujii Continued from page 1 (Patent Applicant No. 188, Zhongxiaoli Grand Circuit, Douli City, Yunlin County, Taiwan Province, Republic of China) No. 188, Zhongxiaoli Grand Circuit, Douliu City, Yunlin County, Taiwan ■Applicant: Lin Shaofu No. 1, Dagong Street, East District, Taichung City, Taiwan, Republic of China ■Applicant: Akio Fujii, 22-5, Mifune-cho, Fukuyama City, FQ Book (Method) % formula % 2, Koro's 8.: (fY 3, use with the person making the amendment c-naka patent issue i1 +'ff person Hiroshima 111 mi Fukuyama T + 7 zo Ritajimachi 2-1 ko 5 i +:
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``j (5 others) 4・Deputy Person〒 105 mQn;i'JVI2) l"11 1.
19-101τN It, %R building location 508
0876 (6945) Patent Attorney Toyama
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Claims (1)

[Claims] Vegetables, fruits, edible fungi, marine products, livestock products, etc., are sliced into appropriate shapes, sizes, and thicknesses, if necessary, and monosaccharides, disaccharides, polysaccharides, and starch syrup with high permeability are added. A pretreatment method for producing vacuum-fried dry foods, which is characterized by immersion in a single solution of relatively low molecular weight sugars such as dextrin, corn syrup, and saccharified starch, or in a mixed solution of these.