JPS6019457A - 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 dry food by deep-frying raw food under reduced pressure. When producing dried foods using fruits, vegetables, or edible fungi as raw materials, various methods and devices have been developed for appropriately shaping the raw foods and frying them under reduced pressure. For example, in the reduced-pressure 7-rai (deep-fried) method, 600 pieces of apples with a thickness of about 5 ra, which have been pretreated to prevent discoloration and are dried, are
Under reduced pressure of ~760 chu/Hf (600-760'l'0rr), frying in oil at a temperature of about 120-130°C (Japanese Patent Publication No. 52-28865), raw food is heated to 40-100'1 Water temperature 1,00 under reduced pressure of 'orr
Deep-frying at a temperature of -150℃
666), with oil at an oil temperature of 110 to 190°C,
Put slices of oysters and oysters fried in oil to a thickness of 20 kg (weight) in a wire mesh basket, and cook for 500 H/llf!
(500 TOrr) or less, especially 50-100. /Hf?
(50-100 TOrr) under reduced pressure, 60-95℃
After frying in oil with a temperature range of 1.5% (weight) or less, remove the wire mesh basket from the oil before the pressure rises to 1 atm (Tokuko Showa). No. 47-665), etc. are conventionally known, and not only fruits, etc., but also noodles and slices of fish sausage are used as raw materials, and these can be used as they are or in 3-5 g of salt solution for 3-20 g. After soaking for an hour and draining, 700r
Oil temperature 1 under reduced pressure of xz/Hf (700 Torr)
Deep-frying at a temperature of 00 to 110°C
No. 22652), 1 launch treatment, sugar solution (Sugar No. 2
Apple slices and other fruit side products dried to about 6 to 8 inches are immersed in water at a temperature of 120 to 130 degrees Celsius under reduced pressure. 1α Chini 00-16Ora/Hf (160Tor
Cooling and hardening under reduced pressure (below R)
No. 7331), using vegetables, fruits, and edible fungi excluding potatoes as raw materials, after impregnating the tissue of the raw materials with a 20 to 50% soluble starch solution as a body forming agent,
This is 100 TOrr or less, preferably 30 breath/W (3
γulG 9 o−1t at a reduced pressure of 0 Torr). After deep-frying at a temperature of ℃, the oil is separated by 7-ration, centrifugation, etc. (Special Publication No. 55-33300)
etc. are publicly known. Monosaccharides (glucose, 7
lactose, etc.), secondary feed (sucrose, maltose, milk @, etc.),
Starch syrup, dextorin, polysaccharides (brew flour, pregelatinized starch, soluble starch, etc.) and their derivatives (methylcellulose, etc.), proteins (albumin, casein, gelatin, etc.), natural gums (agar, sodium alginate, carrageenan, etc.) It is conventional IM knowledge that glucose, 7-lactose, sucrose, maltose, lactose, or starch syrup cause a browning reaction, and that pregelatinized starch has a high viscosity at a concentration effective for body formation and cannot be impregnated into raw materials. It is also known that it is difficult. The present invention consists of one or more selected from monosaccharides (glucose, 7-lactose, etc.), bisaccharides (sucrose, maltose, lactose, etc.), starch syrup, dextrin, corn syrup, etc., which are raw food materials. The present invention relates to a method for producing a dried food, which is characterized by immersing the food in a sugar solution of 20 to 75 grams and then deep-frying it under reduced pressure. The raw material foods in the present invention include apples, bananas, pineapples, kiwis, strawberries, grapes, and plums. Pears or other fruits, green peas, and edamame. Kuni<-1 Kinuzaya 1 carrot, onion, green onion, TII melon, spinach, cabbage, udon, mitsuba, parsley, green pepper, or other! IF vegetables, pine mushrooms, matsutake mushrooms, shiitake mushrooms 1. or other phagocytic fungi #
, pork, beef, other S meat, oysters, flattened or extended seafood, cut (shaped) or not cut (shaped) into appropriate size, thickness, and shape, and means fresh food or dry food or refrigerated φ frozen food;
Deep-frying under reduced pressure means 70 m/Hf (70 Torr).
) The following means heat treatment (deep-frying) with edible fats and oils at an oil temperature of 90 to 130°C under reduced pressure, preferably in the range of 30 to 60 m/HP, and the heating time is 10 to 2.
0 minutes is preferable, and immersion treatment of the raw food in the sugar solution.
Processing depends on the type, concentration, temperature, etc. of the sugar solution used, as well as the type, shape, size, or shape of the raw food used (4
:Fresh, dried, frozen)
Time...1 is determined, but immersion for about 10 minutes to 24 hours is preferable. The immersion treatment means include not only immersion of the raw food in a home-warmed sugar solution and immersion of the raw food in a heated sugar solution, but also impregnation by heating the raw food together with the sugar solution, vacuum displacement, vacuum pressure, etc. It also means to include the law. The edible oils and fats used in the present invention include soybean oil, sesame oil, rapeseed oil, peanut oil, and olive oil. These include coconut oil, palm oil and other edible vegetable oils, lard, beef tallow, butter and other animal oils, and other edible flJ fats and oils suitable for use in fried foods. In the present invention, the concentration of the Is solution is set to 20 to 75% because
The water content of raw food is reduced by 20 to 5 (liters) by utilizing the osmotic pressure.
This is not only effective in dehydrating the raw food to a certain degree, but also reduces the oil content in the subsequent process due to the penetration of the sugar solution into the tissue of the raw food. Also, add 1 degree of sugar solution as above.
7 in the post-process by dipping the first-ingredient food.
, Qurn/ H9 or less -EE and 110 to 130
Coupled with the deep-frying treatment at a temperature of
A dry food with a crispy texture and good color-1 flavor can be obtained in a short time. In addition, the fried tofu is served at Bi
In this method, fried foods obtained by deep-frying with slow shaking do not stick to each other, and the products are separated from each other (M (separated)). So

[7? The fried raw food is immediately put into a 44 basket and the oil is removed under reduced pressure using suspension, vibration, centrifugation or other means of the fried basket. is preferable. To carry out the method of the present invention, for example, a 1111 tank, γi
1 Supply tank air, oil contact j+3. A vacuum pump that sucks the steam generated during cropping, a condenser for steam from the oil tank, an oil supply tank with a heating device, 11L of oil, oil from the tank from the side to the tank, and a tank It is equipped with a pump, a thermometer, an output meter, etc. to transfer oil from one tank to an oil supply tank, and is a vertical pressure-resistant tank with an opening with an indigo coating on the top end. ), the round 4ξ pass nut of a predetermined depth is housed in the oil tank, and the lid of the oil tank is attached to support the frame that holds the bus nut, and the 7 frames are moved up and down. It is possible to use a batch-type frying equipment (vacuum 7-layer) equipped with a U4 shaft that operates or rotates or expands and contracts, and depending on the type and shape of the raw food used, it can be used to It is preferable that the simplicity is 10 or less, and the mesh is such that the edible oil can easily flow when the raw food is filled, and the frying member in which the basket is stacked and fixed within the frame. When placed on the inner bottom surface of the frying tank, if the height is less than half of the depth of the tank, the above member can be placed at 1 liter when draining the oil after frying.
It is possible to drain the oil by pulling it up onto the Ji surface, and if the height of the oil frying member is formed to be more than half the depth of the oil tank, the member can be rotated after draining the oil in the oil tank. You can also drain the oil by doing this. It is preferable to carry out any flood cutting treatment under reduced pressure. When carrying out the present invention using the above-described apparatus, the raw food that has been blanched or not immersed in a sugar solution is stored in a Basquera (K) and fixed to a frame, and a wire mesh is placed in the topmost basket. iM, ft 61,
Place this in the frying tank, fix the lower end of the shaft at the center of the upper end of the 7th frame, and seal the lid of the frying tank. Next, after deaeration is started and the desired vacuum is reached (Kansuke deaeration), heated edible oil is placed on the oil surface using a foot consisting of a basket filled with raw food and 7 frames. After lifting or draining the cooking oil, the member is moved or rotated in an appropriate direction to drain the oil under reduced pressure. After draining the oil (
In the case of Hikihide Aburanosu (after deoiling), air is injected, the Aburaage Seishaku is returned to the 'quantity ratio', the lid is opened, the basket is taken out and the product is obtained. The above device t is equipped with a condenser, a vacuum pump (main pump), etc., a degassing/airing net device, a storage tank, an oil supply tank with a heater, an oil circulation pump, etc. Was it equipped with a supply device and had one thread of oil → WJ?11
2 connected to the degassing/steam condensing device and heating oil supply device.
The above-mentioned oil-lifting tanks are connected to each other by providing an auxiliary pump for deaeration during preliminary degassing and oil draining, and connecting each of the oil-lifting tanks to this pump. In this device, a large amount of steam is generated during frying, so the main vacuum pump is operated during frying, and the auxiliary vacuum pump is operated during preliminary degassing and draining. By transferring the oil after frying to the next frying tank (by means of an oil circulation pump or the like provided with an M passage through each frying tank), it is possible to continuously fry the tofu. The sugar solution immersion process is also carried out in almost the same way by assembling a wire mesh basket containing raw food into a frame, immersing it in a sugar solution immersion tank, draining the sugar solution, rinsing it, and transferring it to a frying device. This can be done continuously by deep-frying as described above. Next, embodiments of the invention will be described. Example 1 Green peas were cut into 2 to 3 cInK strips, washed, thoroughly drained, blanched at 95°C to 100°C for 3 minutes, cooled rapidly under running water, and removed from the water. After draining, it was then immersed in a 30% aqueous solution (body forming liquid) of a solid mixture of 20 parts of glucose, 40 parts of starch syrup, and 40 parts of dextrin. Soaking time is 3 to 5 hours, longer in winter and shorter in summer. After draining the soaked raw material for 30 minutes, it was heated under a reduced pressure of 60 shochu/Hy (6oTorr) &'15'' iC1i.
JJfMA Fried in salad oil at 125°C for 15 minutes, then drained under reduced pressure. The obtained green bean retains its bright green color, has a good flavor, has a water content of 3% or less, and has a crunchy (Erisp) texture with a moisture content of i+1+ffl 1s and 1es. It was a dried product with good return properties.When fried in the above 30% mixed solution (body forming liquid) at a temperature of 105℃ without immersion, it took a long time (30 to 50℃) to obtain a dry product. Minutes) 1 and the crunchy texture was not affected. 1 Case 2: Separate the columnar layer from the pod! Blanch at 95°C to 100°C for about 3 minutes. Rapidly cool under running water. Then, add as cholera solid content 'G 10 i'I: , 40 parts of glucose,
Dextrin 50! [J's mixture was soaked in a solution of 35 pieces for 4 to 6 hours, drained for 30 minutes, and made into 60 pieces/
The product was deep-fried at 130° C. for 20 minutes under reduced pressure in HP, and then deep-fried under reduced pressure to obtain a product. The obtained product was a crisp dry product that retained green color, had a water content of 3 or less, and an oil content of 19.1, and had good water rehydration properties. In addition, when the immersion treatment in the sugar solution was not performed, it was not possible to obtain a dried product that retained its green color even if it was fried under the same conditions as in 1 above. Example 3 After loosening the garlic corms one by one and removing the outer skin etc. of the SIc garlic, the small ones were left as they were, and the large ones were 1.5 to 2. This raw food was cut into slices of thickness in the order of θ, placed in a wire mesh basket, and placed in a double boiler with a 45% wJ solution of a mixture of 50 parts of dextrin and 50 parts of starch syrup and boiled for 1 minute at °C%. After that, the heating was stopped and the mixture was left to stand for 2 minutes.Then it was taken out of the double boiler and placed in a container, and then immersed in the same sugar solution as above for 2 to 4 hours. After the soaking was completed, the water was drained and placed in a wire mesh basket for frying (l-) for vacuum frying (50ra+/Hf, 130°C). Although the final temperature was 105 DEG C. to 120 DEG C., a dried product was obtained which was crisp with no change in color tone or texture and had good water condensation properties. The oil content was 17.5% and the water content was 2.51. The obtained product was suitable as a stamina snack. In addition, when steaming together with the solution, it is preferable to keep the raw food constantly immersed in the solution and to lightly stir it. Example 4 Peel the apple and cut it into quarters or eight pieces, about 2 pieces.
The raw apple slices were sliced to a thickness of 5 to 30 m+n and soaked in a 35-concentration mixed sugar solution containing 50 parts each of dextrin and starch syrup (as solid content) for about 3 to 5 hours, and then drained. For varieties with high acidity, increase the concentration and lengthen the soaking time (while for varieties with low acidity, when the concentration is low...it is preferable to lengthen the soaking time. (50m+i/Iff), temperature 105
After vacuum frying in the range of ~115°C (final humidity), oil was drained under vacuum. The resulting product has good color and texture, is crisp, and has an oil content of 18.5%.
, the moisture content was below 3 coefficients. When the concentration of the sugar solution is low, it is preferable to set the frying temperature during frying to 105°C to 110°C, and when the concentration is high, it is preferable to set the oil temperature to 110°C to 115°C to shorten the frying time. Example 5 Remove the twigs and sinews of fine grained peas and heat to 95°C to 100°C
After blanching for 2 minutes, rapidly cooling and draining, immersed in a 40-cha solution containing 50 parts of dextrin and 50 parts of starch syrup for 3 hours, vacuum-fried at a final temperature of 115°C, and then reduced pressure. I drained the oil below. The product has good color and flavor, has a crisp texture, and has good water resistance.It rehydrates in 3 to 4 minutes in boiling water, exhibits an ffi day color, and has a crisp texture similar to that of green vegetables. It was the same. The water content was less than 3 inches, and the oil content was 19%. Practical example 6: Soak the frozen peas in the water from Step 1 and thaw them (or thaw them as they are, Table 1f1!
I made this with dextrin 5 in anticipation of the frozen poem.
After being immersed in a mixture of 50 parts of Ji5 starch syrup for 3 hours in 40 molasses K, the tofu was deep-fried at an oil temperature of 115° C. under a reduced pressure of 60 kg/cm1, and then the oil was drained under reduced pressure. The product had a water content of 3 inches or less and an oil content of 19 inches or less, and the quality and other aspects of the product were the same as in Example 5. Practical example 7 Cut a banana into a 2-3 on thick section and cut it into a 7cm high piece.
Thickness 3-4cm in a wire mesh basket of 7n1 length and width 7oα
After immersing the basket in a 301-saccharide solution of a mixture of 50 parts of axized starch and 50 parts of starch syrup for about 400 minutes, the basket was pulled out and drained, and then placed in the frying base of a vacuum 7-layer device. The basket was placed in edible oil heated to 100℃ at a speed of 10~5 minutes per minute, and the basket was heated under a reduced pressure of 30ac/Hf at 105~110℃. ~15 minutes 1. The fried pork fillet and the basket were lifted onto the oil surface and held under reduced pressure for about 5 minutes to remove the fried pork fillet to obtain a product. The obtained product was a banana chip product with an il of 13.6%, a moisture content of 2.5%, a crunchy (Cr1sp) texture, and the original banana flavor. Example 8 A peeled and cored pineapple is cut lengthwise into 6 to 8 fan shapes and sliced into 7 fl thick slices. After soaking in a 35-40% solution of a mixture of 35 parts of dextrin, 40 parts of starch syrup, and 25 parts of sucrose for about 4 hours, and draining the water,
Place in a wire mesh basket and soak in cooking oil for 30 m.
After heat treatment at a final temperature IQ of 5°C under reduced pressure of +/Hf', excess oil was removed to obtain a product. The product was a delicious food with appropriate sourness and sweetness, a crisp (2° crisp) texture, and the color and flavor well retained the original pineapple flavor. The type and concentration of circulation can be adjusted depending on the raw materials for summer, spring (more sweet, less sour) and winter (more sour), and sugar is not mixed with g-foods that have a low dairy taste and high sugar content. It can also be used as a sugar-free product. Example 9 Carrots were peeled and cut into the appropriate shape (9 μm), cut into 35-thick pieces in order of 1-° - 7-thickness, cut into sections, and cut into 5wMK pieces into dice shapes. The section shape is about 2
After blanching for about 4 minutes and rapidly cooling the dice-shaped pieces, each piece was immersed in a 33-tucrose solution of a mixture of 50 parts of dextrin and 50 parts of starch syrup for about 5 hours. These were then deep-fried at 120° C. for the slice-shaped pieces and 125° C. for the dice-shaped pieces under a reduced pressure of SOvrm/HP Il;i degrees. In addition, when using a slice-shaped snack for snacks, 25 to 35 grams of salt solution can be added to the sugar solution. In addition, it is preferable that the sugar solution in the dice shape is higher in concentration and the immersion time is longer in the dice shape than in the slice shape. The obtained product had the original color and flavor of carrots, had a crisp texture, had good water permeability, had an oil content of 17 cm, and a water content of 3 cm or less.Example 10 Onions were cut lengthwise. Divide it in half, slice it into 6-7 wr width pieces (you can also use it as a fillet cut), and add dextrin 40.
Soak for about 5 hours in a sugar solution containing 60 parts of starch syrup and 60 parts of starch syrup for about 5 hours.After draining, place in a 7-rye basket and place under reduced pressure of 30C11ll/HP so that the temperature does not exceed 115℃. diameter after vacuum frying,
Excess oil was removed under reduced pressure. The obtained product had good color and flavor, was crunchy, and had good water absorption, with a water content of 3% or less and an oil content of 18.596. In addition, the temperature for frying the tofu above is 1
When the temperature was set to 20°C, there was a slight change in color tone, but this was not a problem as a product. Example 11 Wash and drain long onions and cut into white (root) and green (top) parts.The white is about 7rm and the green is about 12mm.This is mixed with 50 parts of dextrin and 50 parts of starch syrup. mixture 2
A sugar solution of 516 and 30% was prepared, and the green meat was immersed in the 25% mixed solution for 2 to 3 hours, and the white meat was immersed in the 30% mixed solution for 3 to 4 hours. The apparent volume (bulk) after cutting was +. 4
Under a reduced pressure of 0 man/Hf', the green meat was deep-fried at an oil temperature of 95°C and the white meat at 105°C.The resulting product had an oil content of 15% and a water content of 2.5%. The condensation property was very good, the color tone and flavor were the same as onions, and the taste was particularly different from that produced by the freeze-drying method. Example 12 Cut a pumpkin lengthwise into pieces about 3IllI11 thick, boil them in a 40'% starch syrup solution for about 1 degree, then soak for about 20 minutes, then take them out and drain them. The soaked squash pieces were deep-fried at a temperature of about 115 to 120° C. under a reduced pressure of 60 tons/Hf. The obtained product had an oil content of 16.2% and a water content of 25%, had the original flavor of pumpkin, and had a crunchy texture. Actual Example 13 Wash pine mushrooms with water and heat at 98°C.
After blanching the small grains for about 7 minutes, slice them into about 1.8~2M pieces with a slicer, drain them, and add 50 parts of starch syrup.
After soaking in a solution of 46 parts of dextrin and 4 parts of common salt for about 5 hours, the water was drained and the water was soaked for 50 minutes. /H
Fried tofu was processed at a temperature of 15° C. to 120° C. under a reduced pressure of 100 g. The product had the original color and flavor of pine mushrooms, and had a crunchy texture, making it suitable as an oil snack. The oil content was 166° and the water content was 25%. True Story 1 Example 14 Wash spinach with vinegar and drain, and the stem part is 30 parts 1
Cut the leaf part into 15 pieces of length and add 5 pieces of dextrin.
It was immersed in a 28-solution of a mixture of 0 parts of starch syrup and 50 parts of starch syrup for 3 hours. E, after cutting the uren grass, the apparent volume will be 8 times,
The apparent volume after dipping was 1 of the apparent volume of the cutting sheet. It was drained and drained for 5 minutes, and fried for 60 mouths at a final temperature of 115° C. under a reduced pressure of /Hf. In addition, when fried at a temperature of 95°C, the frying time became longer, or there was no difference between the two products. Example 15 Cabbage was washed and then cut into pieces of about 100 ml/ml. The pieces were soaked in 255 ml of a mixture of 30 parts of glucose, 30 parts of dextrin, and 40 parts of starch syrup for 3 to 4 hours, and the apparent volume after cutting was (decreased by π~12 K), and then fried under reduced pressure of 60 m/Hf at 100 to 105°C if the color was mostly white, and at 105 = 110°C if the color was mostly blue. The product had an oil content of 3%, good water absorption υ, and a crunchy feel. Example 16 Lean pork meat was cut into chunks of 25 mm and 30 mm high (not necessarily 1 mm long), blanched and rapidly cooled until the center of the meat remained slightly red. Soak the slices in a 55% sugar solution of a mixture of 1 dextrin, 50 parts, and 50 parts of starch syrup for about 5 hours, drain the water, and then rinse the slices with oil. At a temperature of 12fin, 60 fights/H
Fried tofu was processed under reduced pressure of f. The M product is white, has a crisp texture, is a little hard and water-based, and is white after condensation, with an oil content of 19.8 cm and a water content of 3. It was less than 1. This product was suitable as an instant dry product. In addition, when using as a snack, seasonings can be appropriately added during dipping or when frying to remove oil. Example 17 Used as raw material for oysters. Fresh products are washed, frozen crystals are left at the end of thawing. Refrigerated products are blanched in boiling water for 1 to 2 minutes, rapidly cooled, and drained. This was immersed in a starch syrup solution with a concentration of 55% for 5 to 7 hours, and then drained.
Fried tofu was carried out at 20° C. or lower under reduced pressure of 60 m5/HP. The color tone of the obtained product was generally good (the coloring was noticeably less than that of dried oysters) and the flavor was also good. Oil absorption rate is 1g, moisture content is 25cm or less, good water condensation property, suitable for use in instant foods (for example, use in instant potage).
It was suitable. In addition, when fresh oysters are used as a raw material food, the oysters can be blanched, or the subsequent treatments such as semen soaking and vacuum frying can be carried out in the same way. Example 18 Dried grapes were mixed with 20 parts of glucose, 10 parts of L, water, 'i
35 g of a mixture of 340 parts f and 40 parts dextrin!゛(After soaking in the water and boiling for a few minutes, add 2!
Did you stop using Ik and soak it for about 12 hours? i: (The soaking time should be determined depending on the return status of the 1000 grapes)
), pull it out, drain it for about 30 minutes, and then
A product was obtained by frying for 10 to 15 minutes in cooking oil at a temperature of 120° C. under an empty space of 60 g/Hf or less to perform an oil removal process. This product had an oval, spherical, porous, and crisp texture, and had a mellow sweetness, a suitable sourness, and a sharp taste. Dried foods can be obtained in the same manner as in the above example using dried plums, dried apples, dried vines, dried dates, dried lotus seeds, and other dried foods as raw materials. According to the present invention, after the raw food is immersed in a 10 to 75% solution, it is heated under reduced pressure of 70 wan/Ht or less in edible fats and oils at 90 to 130°C while being moved. Therefore, most of the water content of 7096 or more contained in the raw food is dehydrated to lower the water activity, and the highly concentrated axially tilted raw food is impregnated and fried under reduced pressure, so the raw food has one color tone and flavor. It is therefore impossible to obtain a dry product that has a good oil content, a crunchy texture, and has good water rehydration without causing any negative effects on the food.

Claims (1)

[Claims] 1. <In the method for producing dry foods by deep-frying oil, after immersing the raw food in a sugar solution with a concentration of 20 to 75 g,
A method for producing a dried food, characterized by heat treatment under reduced pressure.