JPS62138162A - Production of food fried under reduced pressure - Google Patents

Abstract

PURPOSE:In carrying out pretreatment of frying under reduced pressure by immersing a raw material such as fruit, etc., in a solution of saccharide under reduced pressure, to reduce lipid content of fried product and to obtain the titled food having improved shelf stability and texture, by adding ethanol to the solution of saccharide. CONSTITUTION:Firstly, fruit or vegetable as a raw material for food fried under reduced pressure is immersed under reduced pressure in a solution of saccharide containing 5-30vol% ethanol. Then, the pretreated raw material is fried under reduced pressure to give the aimed food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing vacuum-fried foods with a low fat content.

[Conventional technology]

Oil confectionery (confectionery containing 10% or more of oil and fat) such as potato chips has the advantage of being smooth, has a umami flavor derived from the oil, and has a good texture. It has disadvantages such as high carbon content, high calorie content, high oxidation rate, and large browning and color changes of raw materials.

The vacuum frying method has recently been attracting attention as a frying method that improves these drawbacks.

The outline of the manufacturing process is shown in FIG. Since this frying method is fried under reduced pressure and at a low temperature, there is less coloring of the product due to oil burnt, the natural color, flavor, and taste of raw materials are retained, and there is less moisture, resulting in a porous and crisp texture. In addition, as a fried food, it has a low oil content and low strength (for example, commercially available potato chips usually have a
-40%, but vacuum fried products have a reduction of 15-30%).
, has been in the spotlight for two years.

In vacuum frying, food is generally immersed in a sugar solution as a pretreatment as shown in Figure 1. The reasons for this are: (1) The yield (product yield: 1k) is reduced by the sugar replacing the water in the raw materials. (2) In response to sugar absorption, lipid absorption during frying is suppressed. (3) Texture is improved.

These advantages can be further improved by performing the sugar soaking under reduced pressure, and the process can be done in a much shorter time. This reduced pressure immersion has already been described in JP-A-54-115459. Also, in Japanese Patent Application Laid-open No. 60-57940, 1
It has been described that the addition of ~5% ethanol to a sugar solution has a combined effect with sugars on microorganism contamination.

[Problems that the invention attempts to solve]

Disadvantages of vacuum frying include the fact that because of the low temperature processing, the fried tofu does not have the same flavor and has no sterilizing effect, and the oil content is lower than that of normal pressure fried products. It is at a high point of 30%. Furthermore, further reducing this will not only increase its value as a health food, but will also reduce the content of lipids that are prone to oxidative deterioration, increasing the shelf life of the product. This is an essential issue for decompression frying.

The object of the present invention is to provide a method for producing vacuum-fried food products with a lower fat content compared to products obtained with prior art techniques.

[Means for solving problems]

To summarize the present invention, the present invention relates to a method for producing vacuum-fried food, in which in the pre-treatment stage of vacuum frying, fruits or vegetables are immersed in a sugar solution containing 5 to 30% (volume Ii) of ethanol under reduced pressure. In particular, it is characterized by a reduction in the fat content of fried products.

The sugar solution used here means a solution of monosaccharides, oligosaccharides, texturin, starch syrup, sugar alcohols, etc. that are generally used in food processing, and includes soluble starch (% Kosho 55-5530).
It does not contain the special sugars (oligoglucosyl fructose, reduced starch syrup or dextrin) found in No.

The effect of adding ethanol according to the present invention is a synergistic effect that appears for the first time in reduced pressure immersion, not in normal pressure immersion, and this is because when ethanol volatilizes during reduced pressure,
Water and sugar in the raw material may be replaced due to the structure of the raw material becoming porous, or due to the stirring effect, or because the viscosity of the Eka 1m+ liquid decreases due to the addition of ethanol, or because the osmotic pressure increases. is estimated to have been promoted.

The products obtained by this vacuum alcohol immersion method have lower lipid content, less change during storage, and are low-calorie foods with improved texture. Therefore, the purpose of the present invention is clearly different from that of the above-mentioned JP-A-60-57940, and the TA degree range of ethanol is also different.

Next, the present invention will be explained in more detail.

Figure i@2 is a graph of the analysis of the lipid and sugar content of apple (Tsugaru) slices soaked at normal pressure or vacuum pressure and fried under vacuum. In addition to the immersion zone λ, the amount of ethanol added was also examined, and the results showed that the lipid content was lower in the vacuum immersion zone than in the normal pressure immersion zone, and in the vacuum immersion zone, the lipid content decreased as the amount of ethanol added increased. 9 (with a corresponding increase in sugar content).

Table 1 shows the amount of ethanol added to the immersion sugar solution and the lipid content of the product.
This table shows the relationship between storage stability and texture.

(Stability and texture were ranked as good in order of +〉+〉-)
As a result of 1, the lipid content decreases up to 15% of efnol added and reaches equilibrium. Preservability and texture also correlate with this, the lower the lipid content, the better the preservability, and according to sensory tests, the crispy texture increases, and the addition of ethanol! Good results were obtained in the range of 5-30%. Addition of ethanol exceeding fcso% is disadvantageous in terms of workability and cost. Therefore, as a result of these results, it can be said that 30% 5S is appropriate for the addition of Fethanol (ii).

FIG. 3 is a graph of the results of examining reduced pressure immersion conditions.

In Figure 3, the ■ symbol indicates that when 15% ethanol was added and the product was immersed under reduced pressure under the same conditions, the lipid content of the product was higher than that of the control group (vacuum level 30 mHf, 15 minutes, no ethanol added). In the same way, the x marks indicate the areas where the F value became higher.

Therefore, it is presumed that the range above the dotted line F in the figure is effective as a whole for the conditions under which the lipid content decreases compared to the F control group when 15% ethanol is added.

〔Example〕

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto.

Example 1 Two cups of apples (Tsugaru) were washed, cored, and sliced with a slicer to a thickness of 5 m, immersed in one cup of salt water for several minutes, drained, and mixed with a sugar solution (DI55 starch syrup, Brix). (BrixJ 40).

Sugar immersion was carried out under normal pressure (atmospheric pressure) for 2 hours for the ethanol-free section, and under reduced pressure, 30 WHf and 15 minutes were used to immerse the raw materials in ethanol at 5.10°.

After the predetermined time has elapsed, cut the honey and place it in the vacuum fryer experimental machine (
Vacuum frying was performed using palm oil in a machine manufactured by Sakuma Seisakusho (oil capacity: 1st).

The frying conditions were 110℃, 20wHf, and 15 minutes.The sample basket was lifted from the oil, and the oil was drained under reduced pressure with occasional shaking for 7 minutes.After finishing, the products were cooled with cold air and heated to around 30F. Obtained.

When we analyzed the lipids and sugars of this product and looked at its preservability and texture, we found that the ethanol-added apple chips had low lipid content and excellent preservability and texture, as shown in Figure 2 and Table 1.

Example 2 Kapocha was sliced in the same manner as in Example 1, and 300 f of each sugar solution was soaked in a reduced pressure of 100 WHt for 30 minutes for the ethanol-free group and the 15% (volume) ethanol-added group, and the slices were cut into slices. 110℃, 20 wIHf or less,
Vacuum fried for 10 minutes.

As a result, approximately 110 tons of products were obtained for each product, and analysis revealed that products with low lipid content were obtained from the alcohol-added group.

Example 3 Cui was sliced in the same manner as in Example 1, immersed in a sugar solution without ethanol and in a sugar solution with 15% (by volume) ethanol added for 15 minutes under a reduced pressure of 30 mHf, cut into pieces, and then heated at 100°C. , 30ttmHf for 10 minutes.

As a result, products with lower lipid content were obtained from the alcohol-added area compared to other areas.

〔Effect of the invention〕

As explained above, according to the present invention, when raw materials are soaked in sugar as a pretreatment for vacuum frying, by adding ethanol and soaking them in vacuum, the lipid content of the vacuum fried product is reduced, resulting in quality loss due to lipid deterioration. The remarkable effect is that the reduction rate is reduced and a vacuum-fried food with improved texture is obtained.

[Brief explanation of drawings]

Figure 1 is a schematic diagram of the conventional general vacuum frying manufacturing process.
Figure 2 is a graph showing the effect of adding ethanol during vacuum soaking (pretreatment) based on analytical values for vacuum fried apple products, etc. Figure 5 is a graph showing the relationship between soaking time and degree of vacuum. / Stagnation, sly↓

Claims (1)

[Claims] In the pre-treatment stage of vacuum frying, fruits or vegetables are
A method for producing a vacuum-fried food product, characterized in that the lipid content of the fried product is reduced by immersion under reduced pressure in a sugar solution to which ~30% (by volume) of ethanol has been added.