JPS6258946A - Production of roasted onion - Google Patents

Abstract

PURPOSE:To shorten the roasting time and obtain roasted onion having the taste, flavor and appearance similar to the conventional roasted onion, by remov ing a specific amount of water from sliced onion and roasting the onion together with an oil. CONSTITUTION:Onion is skinned and sliced with a slicer to a proper size, and water corresponding to <=50wt% of the value of formula [A-(B-C)] (A is weight of the onion, B is weight of roasted onion, C is weight of oil added in roasting operation) is evaporated from the sliced onion. The dehydrated onion is roasted together with an oil such as salad oil to obtain the objective roasted onion.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing roasted onions having substantially the same flavor and appearance as conventional ones, with a shorter roasting time than conventional ones.

(Prior art) Usually, onions are roasted as follows. That is, chopped onions are placed in a heating container such as aluminum steel, and
Add the oil and fry the onions over medium heat first to remove some of the moisture in the onions, then fry again over low heat until the onions turn golden brown. The yield of roasted onions thus obtained is approximately 30 to 35%.

(Problem to be solved by the invention) However, roasting onions using the method described above requires roasting for a relatively long time, and generally speaking, the longer the roasting time, the better the quality. It is said that you can get delicious roasted onions.

The present invention focused on these current problems in conventional roasting methods, and researched a method for obtaining roasted onions with almost no difference in flavor and appearance from conventional roasted onions, in a relatively short roasting time. As a result, it was found that the above objective can be effectively achieved by removing a specific amount of water contained in shredded onions in advance.

(Means for Solving the Problem) The gist of the present invention, which was completed based on such knowledge, is that after shredding onions, the weight of Pope green onions: 1 The weight of roasted onions
:8, Weight of oil added during roasting: When C, formula A
This is a method for producing roasted onions, characterized in that an amount of water corresponding to 50ffiffit% or less of the value of -(B-C) is evaporated in advance, and the onions are roasted together with oil by an invasive method.

The content of the present invention will be described in detail below.

First, peel the onion and cut it into pieces of appropriate size. Onions may be shredded using various means such as a slicer or a cutter. The size of shredding is not particularly limited, but from the standpoint of roasting efficiency, it is preferable to slice it thinly or to the size of a millet, and specifically, it is preferably about 5 to 15 mm square. . .

The shredded onions thus obtained are dehydrated. In this dehydration process, the weight of the onion: A, the weight of the final roasted onion = 8, and the ω of the oil added during roasting: C, 50% of the value of the formula A-(B-B) It is important to evaporate water equivalent to less than 40%, preferably less than 40%, in order to achieve the purpose of the present invention. For example, to obtain 40 g of roasted onions by adding 10 g of oil (from 100 g. equivalent to less than 6% of 50 weight,
Preferably, 35 weight is an amount equivalent to % or less, specifically, 30o or less, preferably 28o or less. As described above, the amount of water evaporated during the dehydration treatment in the present invention varies depending on the roasted onion stone to be finally obtained. The amount of water evaporated during this dehydration process is expressed by the formula A-(
When the roasting temperature reaches 50% by weight or more of the value of B-C), the roasting time in the next step will be shortened, but
The quality of the roasted onions finally obtained deteriorates considerably.

The method for dehydrating shredded onions is not particularly limited, but it is preferable to use a method that can dehydrate the shredded onions in a relatively short time, such as hot air drying, reduced pressure drying, microwave drying, or radiant heat drying. Among these, it is most preferable to employ reduced-pressure microwave drying, which has advantages such as being able to perform dehydration treatment in a shorter time and less unevenly evaporating water.

The onions from which moisture has evaporated in an amount corresponding to 50% by weight or less, preferably 40% by weight or less of the value of formula A-(B-C) are then roasted by the conventional method as described above. Process. Naturally, the roasting time in this case is determined by the weight of the final roasted onions.

Next, an example of the Vi position that can be used in carrying out the treatment using reduced pressure microwaves, which is a preferred embodiment of the present invention, is shown in Fig. 1 below. stomach. .
1 in the figure is a vacuum roasting machine, and the vacuum roasting machine 1 consists of a vertically movable container body 2 and a lid 3, and the container body 2 has a jacket 4, a heating medium injection pipe 5, and a heating medium discharge pipe 6. It is provided. On the other hand, a cold trap 7 and a vacuum pump 8 are connected to the pipe 3 by a pipe 9, and further a microwave generator 10 and a waveguide 11 are connected. Well, the above vacuum roasting machine 1
is provided with a shaft 13 having stirring blades 12, and the shaft 13 is rotatable by a motor 14.

When roasting onions using the above device, first put the chopped onions into the container body 2, close M3, and then operate the vacuum pump 8 to bring the inside of the vacuum roaster 1 to the desired degree of vacuum. do. Thereafter, microwaves are applied from the microwave oscillator 10 to the vacuum roaster 1 through the waveguide 11 to remove a certain amount of water from the onions. During this time, the stirring blades 12 may be rotated by operating the motor 14 to rotate the shaft 13, or may not be rotated.

Thereafter, air is gradually introduced into the vacuum roaster 1 through the leak pipe 15, and the pressure inside the vacuum roaster 1 is returned to normal pressure. Then, the container body 2 is lowered to an open state, oil is added, and steam or the like is injected into the jacket 4 from the heating medium injection pipe 5 to roast the onions at a predetermined temperature. During this time, the stirring blade 12 is rotated to prevent the onions from burning and to roast them evenly. The steam injected into the jacket 4 and the drain of the steam are sequentially discharged from the heating medium discharge pipe 6. After roasting is completed, the roasted onions are taken out by inverting the container body 2. In the above method, the oil may be added at the same time as the onions are placed in the container body 2. Further, by injecting the heating medium from the heating medium injection pipe 5 as described above immediately after the desired pressure is reduced in the vacuum roaster 1, it is possible to further improve the onion roasting efficiency.

(Example) Example 1 500 onions with a water content of 13% by weight (approximately -1
After cutting into cm square pieces, the pieces were processed for 9 minutes under the conditions of a vacuum degree of 100 torr, a microwave output of 1.0 to 1.1 KW, and a +ftft bispeed of 2R, m. The weight of the onions thus obtained was approximately 3,909. Next, this was placed in a thick aluminum container with salad oil 50 (I) and roasted on low heat on a gas stove until the weight of the roasted onions reached 200 fflffig.The moisture content of the onions was 105°C.
It was measured by the 16 hour method. The same applies thereafter.

Example 2 Roasted onions were obtained in the same manner as in Example 1 except that the treatment time with vacuum microwave was 15 minutes. In addition, the weight of onions after vacuum microwave treatment is approximately 3
It was 40g.

Example 3 Roasted onions were obtained in the same manner as in Example 1, except that the vacuum microwave treatment conditions were 20 minutes. In addition, the weight of onions after vacuum microwave treatment is approximately 3
It was 00g.

A sensory test was conducted on the roasted onions obtained in Examples 1 to 3 above. For comparison, the following are listed.

Comparative Example Roasted onions were obtained in the same manner as in Example 1, except that the treatment time with reduced pressure microwaves was 22 minutes. In addition, the weight μ of onions after low-pressure microwave treatment is approximately 2
It was 45g.

Conventional method: After shredding 500g of onions with a water content of about 90% by weight into about 1c cubes, put them in a thick aluminum container with salad oil 50% (J), and roast the onions first on a gas stove over medium heat, then over low heat. It was roasted until it weighed 200g.

The sensory tests for each of the above samples were conducted by experienced panelists.
Eleven people evaluated the conventional method based on the following indexes, and the average value was listed.

Very Bad Poor Good Very Good The conditions for each sample are shown in Table 1, and the results of the sensory test are shown in Table 2. In addition, as for the evaluation of roasted onions, the overall evaluation value is -1
is the limit that can be used as a cooking material without any problems.

(Left below) As is clear from Table 1, if the treatment time with vacuum microwave is increased to increase the amount of evaporated water, in other words, the water content in onions after vacuum microwave treatment will decrease. This means that the roasting time for the crab green onions will be shortened.

For example, methods that satisfy the conditions of the present invention (Examples 1 to 3)
According to the method, the time required to obtain roasted onions is about 40 minutes, which is about 1/3 shorter than the conventional method. However, if the decompression microwave treatment is too long,
In other words, when the moisture content of onions evaporated during vacuum microwave treatment as in the comparative example becomes about 50% or more of the value of formula A-(B-C) above, the functional value shown in Table 2 As shown in the section on synthesis of results, the quality will be significantly degraded. On the other hand, as in the present invention (Examples 1 to 3), the quality of roasted onions obtained by reducing the transpiration moisture content of onions during vacuum microparallel treatment to 50% by weight or less and then roasting them by a conventional method is second to none. As is clear from the table, the roasted onions obtained by the conventional method are approximately the same level.

(Effects) As described above, according to the method of the present invention, the onion roasting time can be shortened, and the quality of the roasted onions obtained by the method is almost the same as that of the roasted onions obtained by the conventional method. You can get something like that.

[Brief explanation of the drawing]

1 is a simplified diagram illustrating an example of an apparatus used in carrying out the present invention.

Claims (4)

[Claims] (1) After shredding the onion, the value of the formula A-(B-C) when the weight of the onion is A, the weight of the roasted onion is B, and the weight of the oil added during roasting is C. A method for producing roasted onions, which comprises pre-evaporating water in an amount equivalent to 50% by weight or less of the onions, and then roasting them together with oil by a conventional method. (2) The roasted onion according to claim 1, characterized in that the amount of water to be evaporated in advance is an amount corresponding to 40% by weight or less of the value of formula A-(B-C). Manufacturing method. (3) The method for producing roasted onions according to claim 1, wherein the means for evaporating moisture in advance is microwave irradiation means. (4) The method for producing roasted onions according to claim 3, wherein the microwave irradiation means is a reduced pressure microwave irradiation means.