JPS6091949A - Preparation of dried food by heating with oil or fat - Google Patents

Abstract

PURPOSE:To obtain a uniform and high-quality dried food having excellent taste and flavor, by dehydrating the raw material under a low vacuum using a hot oil as a medium, proceeding the dehydration under high vacuum, removing the oil from the product, and removing the alcohol-soluble component with an edible alcohol. CONSTITUTION:The raw material (e.g. sardine, bean curd refuse, etc.) is stirred under heating under a reduced pressure using hot oil as a medium in a cooker. The dehydration is carried out first under a low vacuum, and then proceeded further under high vacuum. The dehydrated product is taken out of the cooker, and separated into the oily component and the solid component with a press, etc. The solid component is made to contact with an edible alcohol, and the alcohol is removed to obtain the objective dried food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing dry foods that involves heating fats and oils.

Conventionally, in the production of dried foods that involve heating fats and oils, products that have been deoiled, dehydrated, and dried contain decomposition products caused by the raw materials, decomposition products of fats and oils that are heat carriers generated during heat treatment, and the original 31st component. If it contains components resulting from thermal decomposition products or composites thereof, it may exhibit an undesirable flavor.

In the present invention, for the first time, raw stone is heated using oil as a heat medium! l] to a small reduction [T: -r= t'', then increase the reduced pressure and further dehydrate!, : After deoiling the IBI water treated product, heat it with food-grade alcohol. The decomposition products of fats and oils as a medium extract and remove alcohol-based soluble components.
The purpose of the present invention is to provide a method for producing dry foods that involve heating fats and oils to produce uniform, high-quality dried foods with excellent flavor.

The detailed description of the embodiments of the present invention is as follows.

That is, edible animal oil or vegetable oil is put into the kutka,
This oil is heated to 90°C or higher, which is the temperature at which proteins, etc. coagulate without dissolving in the oil, and then
1 43-year-old sardines with initial 1112 water in hot oil,
Introduce the raw materials for Okara Ao, then cover the cup with an RFL lid, use bU hot oil as a heat medium while reducing the pressure, stir and heat in the tube, and during the initial depressurization process, that is, about 30 minutes after charging, the temperature is 10-20 mm. The pressure was reduced to 740 to 750 mm t-1o, dehydration was performed under reduced pressure, and after about 3 hours, the raw material was taken out of the squeezer and squeezed with a continuous compressor at a unit pressure of 000 bond. De-oil treatment is performed, and if necessary, hexane->non-nisu 1112 oil treatment is performed to obtain a flat solid that is separated from the oil.

The solid material was pulverized, 4 parts of ethyl alcohol, which is a food-grade alcohol, was added to 1 part of the pulverized material, and the supernatant liquid was heated to a dark color at 85°C using a backflow cooling device (= J 1: using a heating device). Extract by heating until it becomes colored, then cool and filter.
After removing the alcohol, ethyl alcohol is again added to the solid residue and treated in the same manner until the degree of alcohol coloration is reduced to a required level and is completely covered.

Another alcohol treatment method is to put the solid matter after deoiling into a continuous extraction device and perform continuous extraction using ethyl alcohol as a solvent. The ingredients are poured into oil that has been preheated to 90°C or higher, which is the temperature at which gelatin, proteins, etc. coagulate without dissolving in the oil. The protein is heated instantaneously and thermally coagulated, preventing moisture from forming into a gelatinous substance, protein, etc., and causing rapid evaporation of moisture. This makes the evaporation of water even faster, and the smooth exchange of water and I+L+ results in uniform heating and dehydration.
Aim to equalize thermal efficiency and therefore shorten dehydration time.
Since the carbonization of the protein is prevented and the oil is removed afterwards, a uniform and high quality processed product can be obtained.

In addition, after the treated product is brought into contact with food-grade alcohol, it is subjected to dealcoholization treatment, and the thermal medium contained in the solid content (decomposition products of certain oils and fats, thermal decomposition products of raw materials, etc.) is removed. It is possible to remove alcohol-based soluble components that give off an unpleasant flavor.

According to the present invention, the raw material is initially washed with water at 11 (a) under a small vacuum using heated oil as a medium, and then further dehydrated by increasing the vacuum. Since the alcohol-based soluble components are removed by using alcohol, it is possible to obtain dried foods of uniform, high quality and excellent flavor.

Special Y1 applicant Shuzo Nakazono Agent Ken Matsuo - Department

Claims (1)

[Claims] 1) Using heating oil as a heating medium, the raw material is stirred and heated while being depressurized in a vacuum cleaner, and in the initial depressurization process, 112 water is applied under a small depressurization condition, and then the depressurization is increased to remove the The water is evaporated and concentrated by heating with heated oil, and the water is replaced with oil, etc., and dehydrated. After that, it is taken out from the Furano J- and separated into oil and solids using a compressor, etc., and the solids are added to the food. - After contacting with alcohol, a dealcohol treatment is performed to remove alcohol-based soluble components from the solid content.
'Production method of dried food.