JPS6244144A - Production of roasted vegetable - Google Patents

Abstract

PURPOSE:To obtain a roasted vegetable having good flavor, by heat-treating a vegetable in a twin-screw extruder. CONSTITUTION:A fat or oil is added to a vegetable, and then the resultant mixture is heat-treated in a twin-screw extruder. Leaf vegetables, steam vegetables, flower vegetables, fruit vegetables, root vegetables, etc., may be cited as the vegetable to be used. The vegetables are thoroughly washed to remove unnecessary parts of periderms, cores, etc., for use. Either one of vegetable fat and animal fat may be used as the fat or oil. The amount of the fat or oil to be added is preferably 0.3-300wt% based on the raw material vegetable. The amount of water to be added can be variously selected according to the use, but is preferably up to about 300wt%. Any type of twin-screw extruders having the basic characteristics of transfer function of raw materials with a high water and high oil content and mixing, compressing, pulverizing, heating and liquid injecting function in the course etc., may be used.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing roasted vegetables with good flavor.

(Prior art) Conventional methods for producing roasted vegetables include heating vegetables using hot water, oil, etc. and then turning them into a paste, or leaving the vegetables in a high-temperature atmosphere and heating them for a certain period of time and then turning them into a paste. method is known.

(Problem to be solved by the invention) When vegetables are cut into small pieces, enzymes are activated instantly, producing off-taste and odor. Therefore, when producing roasted vegetables, a method has been used in which the raw materials are heat-treated without being cut as much as possible, and then turned into yeast. However, these methods have problems such as long processing times, deterioration of quality, and loss of active ingredients.

(Means for Solving the Problem) As a result of various studies regarding the above-mentioned problems, the present inventors have discovered that by adding vegetables or fats and oils to vegetables in a twin-screw extruder and heat-treating the vegetables, the present inventors can achieve unprecedented quality. The present invention was completed by discovering a method for easily obtaining roasted vegetables.

The vegetables used in the present invention may be any vegetables such as leafy vegetables, stem vegetables, flower vegetables, fruit vegetables, root vegetables, etc., and specific examples include cabbage, lettuce, Chinese cabbage, spinach, shungiku (leafy vegetables), and burdock. , radish, carrot, shiitake, garlic (root, celery, bamboo shoot, Asuno fragasse, onion, green onion, butterbur (stem vegetable), cauliflower, broccoli (flower vegetable), eggplant, cucumber, tomato (fruit vegetable)
etc. can be given.

Wash these vegetables thoroughly and remove unnecessary parts such as the epidermis and core before using.

The oil can be either vegetable fat, animal fat, or the like.

The amount of fats and oils added is 0.5 to 300 weight i-
% is preferred. The amount of water added can be varied depending on the application, but is preferably up to about 300% by weight.

Any type of twin-screw extruder can be used as long as it has basic characteristics such as the ability to convey high-moisture and high-oil content raw materials, mixing, compressing, pulverizing, and heating functions, and the ability to inject liquid during the process. can.

When raw vegetables are cut, enzymes are activated instantly, creating an off-taste taste.
Feed into the extruder as much as possible without cutting, as it will generate a strange odor. The supplied vegetables are finely crushed in the extruder and simultaneously heated to deactivate the enzymes present in the vegetables.

When adding fats and oils, it is possible to feed them at the same time as the vegetables, or during the heating process of the vegetables using a parrel provided with holes for injection of fats and oils.

The barrel temperature of the extruder is desirably set at 90°C to 250°C, preferably 100°C to 200°C. If the Parrel temperature is too low, it will be difficult to deactivate the enzyme, and if the Parrel temperature is too high, the resulting product will have lumps, which is undesirable.

The paste-like roasted vegetables obtained by this method can also be made into powder or granules by performing hot air drying, freeze-drying, etc. as post-processing.

Alternatively, after adding a large amount of oil, fat, and water and heat-treating with a twin-screw extruder, the extract contained in the solution can be separated and used.

The present invention will be explained below with reference to Examples.

Example 1 The raw material used was garlic which had its outer skin removed and was cut into pieces, without being cut. Wern twin screw extruder
er & Pfalder aff C-58 type (L
/D=20 (without nozzle), add 1 garlic
0 at 9/Hr, and the parel temperature is 80~1
The study was conducted at 50° C. and by changing the screw rotation speed from 100 to 300 rpm. The results are shown in Table 1.

All of the products obtained in Table 1 were in the form of a paste, but at a Parler temperature of 80°C, there was a strong pungent odor and enzyme deactivation was insufficient. The enzyme deactivation effect was observed at temperatures above 100°C, and roasted garlic with good taste and flavor was obtained.

Example 2 Using the equipment used in Example 1, the onion with its outer skin removed was cut at 10 kg/H so that it could be fed to the extruder.
I fed it with r. The parrel temperature was 80 to 150°C, and the screw rotation speed was 100 rpm. The results are shown in Table 2.

Table 2: Onion yeast with good taste and flavor was obtained at a Parler temperature of 100° C. or higher.

There was almost no difference in taste or flavor compared to the product heated above ℃.

Example 3 Using the apparatus used in Example 1, garlic with its outer skin removed was fed at a rate of 10 to 9/Hr, and at the same time soybean oil was added at 120g/Hr.
= 10kl! /Hr.

Parel temperature is 100-180℃, screw rotation speed is 1
00 rpm. The results are shown in Table 3.

Table 3 All of the roasted vegetables were in paste form and had good taste and flavor at 150'C.

Claims (2)

[Claims] (1) A method for producing roasted vegetables, which comprises heating vegetables using a twin-screw extruder. (2) The manufacturing method according to claim (1), characterized in that oil/fat/water is added to the vegetables.