JPS59210852A - Preparation of fried food - Google Patents

Abstract

PURPOSE:To prepare a fried food keeping the original color, shape and flavor of the raw material, giving crisp feeling to the palate, and reconstitutable easily with water, by immersing the raw material to be fried, e.g. fresh food or its dried product in a sugar solution, and frying under reduced pressure. CONSTITUTION:A fresh food such as nuts, beans, fish, shellfish, mushroom, etc. or its dried product having a water-content of <=25% is formed to a proper shape and size, and immersed in a solution of a sugar or a sugar mixture having high osmotic pressure and relatively low molecular weight such as monosaccharide, disaccharide, oligosaccharide, starch syrup, dextrine, saccharified starch, etc. having a concentration of 10-75%, for 1-4hr. The treated material is fried in an oil at 70-140 deg.C under a reduced pressure of 20-150Torr, and then fried at 90-140 deg.C under a pressure of <=20Torr.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing fried foods, and includes:
This invention relates to a method for producing fried foods by frying fresh foods such as beans and mushrooms, and dried foods thereof under reduced pressure.

BACKGROUND ART Conventionally, a method of manufacturing fried foods by deep-frying fresh foods and dried foods of each stick in an oil tank is generally known. In particular, various methods have been proposed for producing fried foods by maintaining an oil bath in a constant reduced pressure state and appropriately selecting the oil temperature. In this method of producing fried foods, the oil temperature is 105 to 110℃ to maintain the color of the product.
The following are desirable, and in order to improve the productivity of fried foods, drying the raw materials before vacuum frying is recommended.
Method for reducing its moisture content to below 20 coefficients (% Kosho 51-373
No. 31), under normal pressure in the first stage and from 160 to 19
Method of evaporating moisture in raw materials to 5 to 20 degrees with oil at 0℃ (4'f Publication No. 47-665), d,
As a MiT treatment of fried rice under pressure, a method of soaking the raw material with soluble starch (Japanese Patent Publication No. 55-33300) is known.

However, each of the above methods has its own drawbacks, and the method of drying before frying requires drying equipment in addition to oiling, and has the drawbacks that the drying time is long. .

Furthermore, once frying is performed at an oil temperature of 160 to 190°C, there is a drawback that the oil deteriorates and becomes stale.

Furthermore, the method of impregnating the raw stone with soluble starch is ineffective in removing the water content of the raw stone because the osmotic pressure of the soluble starch against the raw material is low.
(The limit for the frying oil temperature is 110°C h').Frying at a temperature higher than that has the drawback of causing a change in color tone.

Furthermore, a common drawback of conventional vacuum frying is that if the rough material to be fried is untreated, the amount of raw material to be fried is very small (not suitable for profitability), although this may not be a problem.
If the raw material to be fried has a large section with a thickness of 2 to 3 cm or more, or if there is a large amount of raw stone to be fried, browning or scorching is already observed at a temperature of 105°C to 110°C and a reduced pressure of 100 Torr, and the color tone may change. The product is crispy and crunchy.

Even if the product was crisp, it would already become soft after 5 hours or the next day, and the color tone would change over time. This means that bound water and free water within the central cells of the raw material section are not removed at that temperature and vacuum level.

The present inventors have completed the present invention as a result of intensive research to eliminate the various drawbacks in the production of conventional fried foods described above, and the objectives thereof are as follows.

(a) Reduce the moisture content of the rough stone, make its apparent volume 1 trigram, and make the fly under reduced pressure into a valley.

(I:I) To shorten the frying time by raising the frying temperature at a relatively low temperature of about 110°C to 130°C without causing browning, discoloration, etc. under reduced pressure.

(c) To obtain a product that retains the original color tone, shape, and flavor of the raw material and has a good or smooth texture of rehydrated raw material by frying under reduced pressure.

9. To obtain a product with a low oil content in which the oil content used for frying is suppressed to 10 to 20%.

The objects of the present invention are seeds, seeds, beans, chicken, and seafood.

Fresh products such as animal and whale meat, vegetables, mushrooms, algae, etc., as well as wild animals with a moisture content of less than 25%, can be frozen by freezing, vacuum drying, ventilation drying, drying in the sun, etc. The dried material is formed into the desired shape, size, and thickness to produce the raw material for frying, which is monosaccharides, disaccharides, and oligosaccharides.

Polysaccharides, starch syrup, dextrin, corn syrup, etc.

After immersion in a single solution or a mixed solution of a saccharide having a commercially osmotic action and a relatively low molecular weight, such as saccharified starch, and a reduced pressure condition of 1.50 Torr or less, and 70 to 1
This is achieved by a method for producing fried foods, which is characterized by frying under deep frying conditions of 40°C.

The present invention will be explained in more detail below.

The present invention covers fresh fruits and dried fruits having a water content of 25 cm or less, such as one seed (for example, dried grapes).

Dried fruits such as dried plums, dried apples, dried pine nuts, dried nuts, or seeds such as dried lotus centers) at a concentration of 10%.
~75% monosaccharides (e.g. glucose).

fructose), trisaccharides (sucrose, maltose, lactose).

Oligosaccharides, starch syrup, dextrin, corn syrup.

After immersing a relatively low-molecular saccharide solution such as saccharified starch in a solution of saccharides and adsorbing these saccharides onto the raw material, this is fried under reduced pressure and dried to a moisture content of 3% or less.

Among the above processing steps, impregnating raw materials such as products with sugars is to adsorb sugars, which serve as the framework for body formation to impart crispness when the raw materials are subjected to reduced pressure, and at the same time, to absorb sugars. This is to impart sweetness to the dried product and to soften excess sourness by appropriately selecting it.

Since the above-mentioned sugar solution has a relatively high osmotic pressure, it prevents excessive moisture adsorption, reduces frying time, lowers the frying temperature, and improves the sugar content and taste of raw materials compared to simply rehydrating. It is used to prevent the leakage of ingredients and fragrance ingredients.

The normal soaking time is about 1 hour to 24 hours, and the optimum conditions vary depending on the type and concentration of the raw materials.

In addition, for example, when the epidermis has 22 layers such as dried grapes, or when the epidermis contains a waxy layer such as dried plums, etc., the permeation of the solution is slow. Heating to near the boiling point is also performed.

The following method of frying under reduced pressure conditions facilitates the drying of moisture in the raw materials and has the effect of completing frying at low temperatures in a short time. This imparts a porous, expanded structure to the fried product, giving it a crisp and light taste.

However, according to the present invention, dried grapes and other dried American and British products have an unsightly appearance with condensed and wrinkled skin, but according to the present invention, a product with a sufficiently swollen tissue and a beautiful appearance can be produced. give.

By frying under the above-mentioned reduced pressure conditions, it is possible to impart a fried flavor to the product, making it possible to obtain a delicious product, for example, even in the case of lotus seeds, which are not good to eat as they are.

Even in the case of dried grapes, it is possible to obtain a product with a flavor and texture completely different from those of original dried grapes.

By expanding the structure of the raw material, it can be rehydrated even better than the original dried product! 2. Also, even things that are originally very hard, such as lotus seeds, can become brittle due to overpressure.

As mentioned above, since the structure of the fried product is formed by low-molecular sugars, the structure of the dried product obtained by the present invention is strong and not as brittle as that of freeze-dried products. It lags behind in shape retention.

You can adjust the sweetness of the product by carefully selecting the type and concentration of the hem, and add salt, chemical seasonings such as parcumin soda, sodium inosinate, glycino, etc., soy sauce, and various other ingredients to the mixture. It is also possible to impart other tastes and flavors by adding natural ingredients such as Ace, spices, fragrances, etc.

Additionally, vitamin C, vitamin E, and citric acid.

Antioxidants such as phytic acid and minergists can also be used together.

Next, talking about the oil content of the final product, if the oil content is excessive (more than 38%), the taste will be poor.
In addition to causing inconveniences such as oil oozing during packaging,
There are also concerns about sudden changes during storage due to saponification of the oil. Therefore, it is preferable to keep the oil content to 25% or less, but by treating it with a sugar spill according to the present invention, it can be kept to 25 or less.

Next, the reduced pressure condition 1 temperature condition during frying will be described.

As mentioned above, after immersing the raw material for frying in the saccharide solution, it is introduced into an oil tank and subjected to reduced pressure conditions of 20 to 15θT o r r +
Once before, the first stage of frying was carried out under conditions of 70 to 140°C. Next, the reduced pressure condition is 2θ Torr or less, and the temperature condition is 90
A second stage of frying is carried out at ~140°C.

If the raw materials are simply rehydrated without being completely treated with the saccharide solution described above, a porous, swollen product will not be produced, which is the case under the reduced pressure and temperature conditions (9), which caused discoloration. Furthermore, it is difficult to dry to a moisture content of 3 cm or less.

This is because the water activity decreases due to the osmotic pressure of sugars adsorbed to the raw material, and the activity of low-molecular compounds decreases due to water accumulation between sugar molecules, dipole bonds, etc. This seems to be because the 7J11 water decomposition reaction of pigments is suppressed.

In the drying process under reduced pressure conditions according to the present invention, dehydration is carried out in a completely sealed pressure-resistant container, similar to conventional vacuum drying methods, freeze-drying methods, etc.

In this case, the dehydrated and evaporated water vapor must be condensed in a sealed state without reducing the vacuum inside the container, and must be completely discharged from the container.

According to the present invention, since dehydration is performed using oil as a solvent, as in the frying method under normal pressure, dehydration is performed within a limited space within an oil tank. In other words, the ingredients for frying must be immersed in oil at all times.

Most of the raw materials fed into the oil tank have a high moisture content of around 90%, that is, about 9 times the solid content.
Its apparent volume is also large.

Here, apparent volume means the sum of the volume of the raw material itself with a certain weight and the volume of its voids, and if the raw material is sliced into an appropriate shape and thickness as necessary, the apparent volume will further increase. However, it reaches 7 to 8 times the volume of the raw material itself.

The inventive method of frying and drying raw materials consists of two steps.

That is, as the first stage, drying (20 to 150 Torr, 70 to 14
0° C.) and a second stage of drying (20 Torr or less, 90 to 140° C.) accompanied by a very slow moisture evaporation phenomenon.

From a food chemistry perspective, the first stage of drying is the evaporation of so-called free water, and the second stage of drying is the evaporation of fed water (water that is molecularly strongly bound to proteins, polymeric carbohydrates, etc.). ) seems to correspond to the evaporation of

The present invention was obtained as a result of intensive research in order to solve the problems of the above-mentioned dry frying method under reduced pressure conditions. The raw material slices are mixed with monosaccharides (glucose, fructose, sucrose, maltose, milk, sugar, etc.), oligosaccharides, starch syrup, and dextrin.

Pretreatment at the stage before frying, in which the raw material slices are immersed for 10 minutes to 24 hours in a single solution or mixed solution of corn syrup, starch, saccharified starch, etc. at a concentration of 10 to 75%, dehydrated, and impregnated with the solution into the tissue of the raw material slices. This method has been established.

The individual solution conditions in this pretreatment step are the components of the mixed solution, concentration, mixing ratio, 1'2 surface time, and shaving fluid temperature.

The optimum conditions for the impregnation method by immersion (for example, heating and steaming with the above bath liquid, vacuum substitution method, vacuum pressurization method, etc.) vary depending on the type, shape, size, +'y-view, etc. of the raw material. Needless to say.

In addition, when carrying out the present invention, the raw materials are washed.

Drain, sift, and further sort to appropriate shape and size.

It goes without saying that raw material slices sliced thickly are used, and that if the material is polished, it is blanched, rapidly cooled, and reversely treated with water.

The present invention also includes immersing a raw material that has been frozen and stored in advance in the above solution after thawing or in a frozen state.

The effects of the above-mentioned pretreatment method are as follows.

(1) The pretreatment method of the present invention is a type of wet drying method in which 20% to 50% of the water contained in the raw material is dehydrated using the osmotic pressure of the bath solution. Shortening the sifting time by removing , increasing the amount of raw material charged into a container with a constant volume, reducing fuel costs due to water removal, condensers, vacuum, 2? This will have a significant effect on reducing the cost of products and improving productivity by reducing the burden on personnel, etc.1 and improving yields.

(2) Penetration of the solution into the raw material structure results in an increase in solid content, resulting in an improvement in yield and a decrease in oil absorption. By reducing the oil absorption rate, it reduces the harshness of the taste,
It has the advantage of reducing leaching of oil during water rehydration and preventing oxidation of fats and oils during product storage. These advantages are based on the principle of frying, in which the oil that replaces the evaporating water is adsorbed by the raw material.

To give a specific example, the oil content of the Hi-Gui apple product pre-treated according to the present invention is 1% even before treatment with a centrifuge.
It was 6.7 inches, and after processing it was 12.9 inches, making it possible to obtain a product with an unprecedentedly low oil content as a fried product. In addition, the oil content of the product fried without being treated with the above solution is 3.
It was Section 7.4.

(3) The pretreatment step in the present invention dramatically increases the amount charged into a container of a certain capacity. This is because the pretreatment process makes the raw material sections flexible, which significantly reduces their apparent volume.

For example, when spinach was pretreated, its apparent volume was reduced to 1/15 of that before treatment.

(4) The raw material that has undergone the pretreatment process in the present invention is 110
Even when fried at a temperature of 130°C to 130°C, the color, flavor, etc. were comparable to those when fried at 105°C.

The temperature conditions for this type of conventional frying method are 105
℃~110℃ was considered to be the limit.

As described above, according to the present invention, it is possible to fry at a higher temperature than in the conventional method, so that the frying time can be shortened.

Also commonly asparagus, green beans, and edamame.

Dice cut carrots etc. or 4fflI+1~10m
It is said that it is difficult to crisp pieces cut to a thickness of n at a temperature of 105°C to 110°C, or it takes a long time (30 to 50 minutes). The color tone also changes when fried at a temperature of υ120℃ to 130℃ due to the processing process.

A crisp product was obtained with no change in flavor and a frying time of 15 to 25 minutes.

For example, snow peas subjected to the inventive pretreatment process still retained their green color at an oil temperature of 120°C.

Such high-temperature, short-time frying has the same nutritional benefits as the high-temperature, instant sterilization principle for fruit juice.

(5) In the present invention, by impregnating the raw materials with a solution and selecting the saccharide appropriately, it is effective to impart an appropriate sweetness to the product. In particular, for polyacidic fruits such as pineapple, kiwifruit, and Kunimitsu apples, by adjusting the type, composition, and concentration of the solution, a favorable comparison ratio can be obtained, and the taste can be extremely delicious.

(6) The pretreatment step in the present invention is 1. Osmotic dehydration has the effect of reducing the volume of the raw material itself and strengthening the meat quality), and is particularly effective when vacuum frying drying kiwifruit, strawberries, etc. 9. During the preparation of raw materials and vacuum frying This prevents the product from collapsing during the process.

(7) By implementing the pretreatment process of the present invention, there is no need to use antioxidants, etc., and even if the time from the pretreatment process to frying is long, the color tone of the raw material will not be affected. I won't give it.

For example, for bananas, ``It is preferable that the time for frying the Patna pulp pieces is as short as possible;
Technical constraints (Japanese Patent Laid-Open No. 54-2016
0) will not be received.

(8) In the present invention, there is no need to use an acetylation inhibitor 1 or a crystallinity improver, and additive-free frying oil is sufficient.

The ability to obtain a product without additives such as antioxidants, and the fact that the dazzling oil rate is below the 2θ coefficient are essential elements for health foods.

However, if desired, vitamin C, vitamin E, citric acid,
It is also possible to mix together with phytic acid or the like.

(9) The oil content of the fried products that have undergone the pretreatment process is 20% or less, and most of them are 12.9% to 12.9%.
It has an oil content of 18% and has the advantage of a long product life. For example, the oil content of pineapple is 12.9%, and that of banana is 12.9%.
It was 3.6%.

Next, the present invention will be explained in more detail by showing examples of the present invention, but it goes without saying that the present invention is not limited to these examples.

Example 1 Remove the strings from 5 o kg of green beans, cut them into 2-3 m long pieces, wash them, drain them, and then heat them to 95-10° C. for 2.3 m.
Blanch for a minute.

Quickly cool under running water, add 40 parts of starch syrup, 1 part of dextrin, 6 parts of dextrin.
Soak for 3-5 hours in a 30% aqueous solution of 0 parts of the mixture. 3
Drain the liquid for 0 minutes and arrange it in a 2-3 crn thick layer.
(hereinafter referred to as a basket) and hang it in an oil tank.

Heat oil 450k17 to 140℃ in I/C, exhaust 160℃
Operate the vacuum pump for 100 minutes and fill the leak valve a little to maintain the pressure at 60 Torr. After 1 minute of immersion, rapid generation of water vapor was observed, and the degree of decompression was 100 To
rr Oil temperature dropped to 80°C. Sometimes basket (il-
Stir by gently moving it up and down. After about 5 minutes, the foaming becomes gentle and the degree of vacuum is reduced. The oil temperature is maintained at 130°C, and the leak valve is closed to maintain 5 Torrk. Basketball in 7 minutes,
Lift up the water, shake it lightly, and then slowly return it to normal pressure and take it out. A bright green poly-I fried body with a water content of 3 parts or less, an oil content of 1 g, and 3% was obtained. If sugar solution treatment is not applied, discoloration will be significant.

Example 2 10 parts glucose and 10 parts sucrose from dried grapes.

Immerse it in an aqueous solution of 35 parts of a mixture of 40 parts of starch syrup and 40 parts of dextrin, and boil for a few minutes. Stop heating and soak for 12 hours. The soaking time is determined depending on the condition of the raisins. Once the soaking is complete, pull it out for about 30 minutes.
Drain for 10 minutes at 60 Torr or less, oil temperature 120°C.
Fry for 15 minutes to remove oil and make a product.

This product has a spherical, porous, and crisp texture, and has a mellow sweetness and a moderate sourness, making it a heavenly product.

In the same way, dry plums, dried nuts, dried plums,
Dried nuts, dried/・Obtain a dried dried product similar to the scourge of su.

The moisture content of the above-mentioned raisins was measured by Jo,a% (depending on the variety) by normal pressure drying method or reduced pressure drying method.

)Met.

Example 3 Garlic corms are loosened one by one, and the outer skin etc. of garlic are completely removed. Slice it into 1.5-2 mm pieces. If it's a small grain, you can use it.

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 45 parts of the solution.

Boil for 1 minute, turn off the heat, leave for 2 minutes, remove from the double boiler, place in a tea set, and soak in the same solution for 2 to 4 hours. After soaking, drain and place in a frying basket and vacuum fry for 20 to 25 minutes at less than 50'I'orr.

Color Vt even at final temperature of 105-120℃! 1. A crisp product with good water permeability was obtained with no change in texture. The oil content is 17.5% and the water content is 2.5%, which makes it 9 stamina snacks and 9 medicines. When steaming together with the solution, stir gently so that the raw material is always immersed in the solution.

Example 4 /J\ branches and sinews of Ginusaya were removed at 95°~looo°C for 2
Blanch for a minute, rapidly cool, drain and remove dextrin.
20-25 at a final temperature of 115°C and 60 Torr or less after being immersed in a 40% solution of 50 parts of starch syrup for 3 hours.
Vacuum fry for a minute. The product has good color, flavor, and crisp texture, and has good aqueous properties. 9B
It rehydrated in hot water for 3 to 4 minutes, took on a bright green color, and had the same texture as fresh food. The water content is 3 or less, and the oil content is 19%, which is B9.

Example 5 Frozen oysters are fried and frozen in a refrigerated state. At the end of thawing, the refrigerated product is blanched in boiling water for 1 to 2 minutes. This is rapidly cooled. After draining, soak in a starch syrup solution with a concentration of 55% for 5 to 7 hours, then drain the water.
Vacuum fried for ~25 minutes. Iron-j was generally good (dry oysters had significantly less coloring) and had a good flavor. The product has an oil content of 18.9 and a water content of 2.5 or less, has good water resistance, and is promising for use in instant foods. Fresh single-piece oysters were washed and then blanched, but the process was similar to that of frozen oysters, and there was no difference between fresh and frozen oysters.

Example 6 Peel the carrot and cut it into uniform shapes with a width of 3.5 cm.
In the morning, or with 9 ties of 5 mm square and 8 squares, 98° to 1o.
Blanch at o 0 C for about 2 minutes. The dice-shaped ones are blanched for 4 minutes and rapidly cooled. Dekiss) IJn50
It was immersed in a 33-chi solution of a mixture of 50 parts of water syrup for 5 hours, and the final temperature was 120°C or less, and the temperature was 20 to 60 Torr or less.
Vacuum fry for 25 minutes.

Adjust the dipping concentration and dipping time by θ1゛4 depending on the purpose (for instant soup or just for snacks), etc. (for dice-shaped ones, increase the concentration and lengthen the time, frying temperature is 125
). Also, depending on the use, add salt to the solution at a rate of 2.5~
3.5 CI) Cold power 11 may be mixed.

The product has the original color of carrot, aroma U1, crisp texture, good condensation, oil content 17%, water content 3%.
It was below.

Claims (2)

[Claims] (1) Seeds and fruits. Mameoki. Seafood, meat, meat, and vegetables. Fresh foods such as fruits, mushrooms, and algae, and their water content 1
Fried food made by forming dried products obtained by drying, vacuum drying, air drying, chestnuts, sun drying, etc. to the shape, size, and thickness of fresh pickles with a size of 25% or less. Raw materials include monosaccharides, disaccharides, oligosaccharides, and polysaccharides. After immersing in a single solution or a mixed solution of relatively low molecular weight sugars with high penetrating action such as starch syrup, dextrin, corn syrup, and saccharified starch syrup,
A method for producing a fried food, characterized by frying under reduced pressure conditions of Torr or less and deep-frying conditions of 70 to i4D''C. (2) Is the frying material used as a single solution or a mixed solution of the sugars? After drying, fry under reduced pressure conditions of 20 to 150 Torr and deep frying conditions of 70 to 140°C.
2. The method for producing a fried food according to claim 1, wherein the fried food is then fried under reduced pressure conditions of 20 Torr or less and deep frying conditions of 90 to 140°C.