JPS6196960A - Method of frying under reduced pressure - Google Patents

Abstract

PURPOSE:To make immersion treatment of frying under reduced pressure in a container of small volume possible, to lessen waste, liquor, and to prevent contamination of product with bacteria, by dissolving a saccharide with water contained in a raw material, permeating the dissolved saccharide into the raw material, and frying the raw material under reduced pressure. CONSTITUTION:A raw material for food which is optionally pretreated by blanching, restoration to water, seasoning, etc. is uniformly sprinkled with one or more saccahrides selected from powdery dextrin, reduicng dextrin, oligoglycosyl fructose, powdery thick malt syrup, gum arabic, etc. It is kept in a fixed condition, the saccharide is dissolved in water oozed out from the raw material for food, the dissolved saccharide is further permeated into the raw material and the raw material is fried under reduced pressure.

Description

DETAILED DESCRIPTION OF THE INVENTION A. Field of Industrial Application The present invention is to be used in the food manufacturing industry, particularly in the field of dry food manufacturing.

Conventional technology The vacuum frying method is a method in which vegetables, fruits, meat, seafood, etc. are fried in oil at low temperature under reduced pressure to rapidly remove moisture. In this case, the structure has a porous finish and the color and flavor of the raw materials are well preserved. (
For example, JP-A No. 134953 of 1982, 162 of 1980
Please refer to No. 237, etc. ) As a pretreatment for such a vacuum frying method, impregnation with an aqueous sugar solution, which has been conventionally used in a hot air drying method, may be performed. (For example, Tokukai 1982 33300 to Tokukai 1983 1301
Please refer to No. 45, Patent Application No. 145965 of 1980, etc. ) These treatments prevent the elution of pigments such as carotene, giving rise to beautiful colors, making the body of the dried product stronger, imparting a certain level of lisp properties, and reducing breakage during handling. Effects can be obtained. However, the quality of crispness varies depending on the type of sugar.

Starch syrup, dextrin, reduced dextrin/oligoglycosylfructose, etc. tend to give a crisp, hard texture, while gum arabic tends to give a light, wahouse-like texture.

C1 Problems to be Solved by the Invention The present inventor was faced with the necessity of actually processing a large amount of raw materials and implementing the vacuum frying method to solve several problems when implementing it on a factory scale. Ta. Among these, regarding pretreatment, (when dipping with hexose sugar solution □, it is necessary to use an amount that at least covers the raw material thoroughly. Thickness number -
If the raw material is vegetable chips that have been sliced to a certain degree,
Usually, the amount of liquid needs to be at least the same weight as the raw material chips. Therefore, a considerable amount of containers must be prepared for soaking the raw materials, and the work area becomes narrow due to the containers.

CB) After draining the soaking liquid, it is reused while replenishing sugar, but for example, colored vegetables such as carrots are contaminated with pigments and are difficult to use more than a few times. In addition, with highly acidic foods such as apples, pineapple, puru, and keelai, acid accumulates in the sugar solution, which is also difficult to regenerate more than a few times. Furthermore, foods with a high tannin content such as sweet potatoes, bananas, and burdock root cause discoloration due to so-called "scum", which is also difficult to recycle more than a few times. In addition, in any case, bacteria proliferate and contaminate the liquid during draining, regeneration, and storage, and the vacuum frying method generally dries at relatively low temperatures and in a short period of time, so the number of bacteria in the product may be low. It has also been known that accidents such as abnormalities, darkening of the fried color, and even discoloration or fading during storage have been known.

(C) When dried by vacuum frying, the drying yield is about 10 to 20 grams, and if the treated solution is recycled several times before being discarded, the contribution of sugar to the product cost cannot be ignored. This becomes a cause of cost increase. moreover,
The wastewater treatment required for the discarded sugar solution is also a troublesome problem.

etc. were recognized as issues. The present inventor searched for a method to solve these problems and completed the present invention through repeated experiments.

21 Measures to solve problems The present invention is carried out as follows.

♂H1 pre-processes such as ranching, slicing, dicing, rehydration, soaking in water, and seasoning.

(B) Powdered dextrin, reduced dextrin/, oligoglycofulfructose, powdered starch syrup, Arabian galani't'-=appelachal sac K"", GL attached. This can be done by adding these sugars to a suitable mesh sieve and shaking the sieve while mixing the raw materials, or by adding sugar little by little to the mixed raw materials.

(q The raw materials coated with sugar in this way are stored in an appropriate container in the refrigerator, at room temperature, or even under heating. During this time, the sugar dissolves in the moisture that oozes from the raw materials, and further Vacuum impregnation method (
An operation method in which the pressure is once maintained in a reduced pressure state and then returned to normal pressure can also be used. .

(D) Next, drain a small amount of liquid produced using a colander, wash with a small amount of water if necessary, and vacuum fry.

In addition, salt, amino acids, nucleic acid-related substances, sugar or other sweeteners, soy sauce, spices, etc. can also be added at the time of topping.

The amount of sugar sprinkled depends on the textural properties required for the product,
It varies depending on the type of raw material, its ripeness, and the time of collection, but it is usually around 20 grams per liter of raw material.

In addition, if the tissue is hard and sugar impregnation is slow, it can be impregnated while heating.

E. Examples Example 1 Peel carrots and slice them into 3wR thick pieces. Blanch/glue in boiling water at 90°C for 4 minutes. Sprinkle and mix 5 cm of boiled chips evenly with dextrin powder (Matsutani Kagaku Co., Ltd.'s Pine De, Kusbana 1), and add 0.5 g of salt.
%, sand 5lss glutamic acid noda G, 5%, l
, 0.7% soybean oil, and 0.6% bonito flakes extract were mixed and refrigerated for 10 hours. Drain the liquid in a colander and reduce the paddy temperature to 14.
0 to 150°C for 2 minutes at a reduced pressure of 100 Torr or less, then rapidly cooled the oil bath to 90°C for 30 minutes. Tor
It was fried for 13 minutes under a reduced pressure of r. By centrifuging and removing oil at 800 rpm while blowing hot air at 110°C, carrot chips with a crisp texture and a moisture content of about 3% and an oil content of about 22 to 25% are obtained.

Example 2 Cut an apple into six pieces, remove the pulp, slice into 4-5 WaR thick slices, soak for 5 minutes in 1% saline solution containing 0.2% vitamin/C, and drain. Mix 18% dextrin powder evenly and refrigerate overnight. Initial temperature after limb amputation 120℃,
Degree of vacuum: 50 Torr, final temperature: 85°C, final pressure: 30 Torr
After frying at RR for 2 minutes and 35 minutes respectively, the chips are centrifuged and separated under hot air at 100°C to obtain apple chips with a moisture content of about 3% and an oil content of about 25%.

Example 3 Soak raisins in water and rehydrate for 4 hours. After draining, squeeze lightly to remove water. After uniformly spreading and mixing 15 g of powdered starch syrup, the mixture was stored in an incubator at 60°C overnight. The paddy temperature was 130 degrees Celsius and the initial pressure was 20 Torr for 3 minutes, then the oil tank was cooled with water, the temperature was raised to 110 degrees Celsius, and the rice was fried for 20 minutes at 5 Torr.The rice was then lightly centrifuged under hot air at 90 degrees Celsius to have an oil content of 25 degrees and a moisture content of 3. To obtain fried raisin balls having a spherical, crispy texture.

Example 4 Chili abalone (abalone imitation) is boiled in 1 liter of salt water for two days and nights. Freeze when cold and slice into 2wR thickness when partially thawed. After thawing, sprinkle 3 parts dextrin powder, 1% soy sauce, 1 part HAP powder, 1 part sugar, 0.5
% common salt, 0.001% citric acid and then refrigerate overnight. After draining the liquid, the rice was placed in oil containing 200 ppm of tocopherols (synthetic products) at a temperature of 130°C and an initial pressure of 20 T.
After frying for 4 minutes at 110° C. and 5 Torr for 20 minutes, the chips are separated in a hot air oven at 100° C. to obtain abalone-like chips with a slightly crunchy texture.

Example 5 In Example 1, 3% by weight of gum arabic powder was used in place of dextrin and mixed, and after 6 hours, the mixture was placed in a vacuum chamber, degassed to 5 Torr, and held for 3 minutes. After taking out the chips, the chips are treated in the same manner as described above to obtain Karo and Tochi 2 chips with a much lighter texture than the chips of Example 1.

G. Effects of the Invention The effects of the present invention are as follows: (A) The soaking process for vacuum frying can be carried out in a small-capacity container.

(B) Only a small amount of waste liquid is required, and the waste water treatment cost is low. (C) Bacterial contamination of products can be avoided when waste liquid is recycled.

etc. can be given.

Claims (1)

[Claims] Powdered dextrin, reduced dextrin, powdered starch syrup, oligoglycosylfructose, gum arabic, or any mixture is sprinkled on the raw materials, and the moisture exuding from the raw materials dissolves these sugars. The vacuum frying method is characterized by subjecting the material to vacuum frying after it has penetrated into the raw material.