JPS63146760A - Process for frizzle cooking without using oil - Google Patents

Abstract

PURPOSE:To enable frizzling of a food for the inactivation of enzyme or as a base cooking of a keepable food without using an oil, by supplying water to an iron plate heat heated at a temperature above the scorching temperature immediately before contacting the iron plate with an object to be cooked and passing the object over the steam film formed on the iron plate. CONSTITUTION:A cut cooking raw material A is thrown into a rotary pan 1 furnished e.g. with a stirrer 6. Immediately before dropping the raw material A on to the surface heated at a temperature above the scorching temperature of the cooking raw material A, water is blasted through a nozzle 8 toward the hot surface to form a steam film. The dropped raw material A is frizzled on the steam film preventing the scorching of the material.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention provides a method for frying and cooking vegetables, fruits, and other foods without using oil, 1)! II.It concerns non-oil sautéing.

(b) Prior Art Conventionally, when frying vegetables, etc., methods have been used to prevent them from burning by placing oil in a frying pan to be heated or by applying oil to the food.

This method is a traditional, simple and effective method for preventing food from burning, and oil is indispensable for stir-frying.

(c) Problems to be Solved by the Invention Conventional stir-fry cooking using fish oil is extremely effective as it protects the cooked food with an oil film, but it does not allow the moisture contained in the cooked food to escape and the fat naturally It cannot be applied to foods that are unfamiliar to you.

In addition, while the smell of fats and oils can sometimes destroy the original taste of food, the fats and oils added to foods oxidize due to heating, increasing the acid value (POV) and causing deterioration of the food and long-term storage. This was a hindrance to the above.

(d) Means for Solving the Problems The present invention addresses the above problems, and at the same time develops a stir-fry cooking method that can be used in a completely new manner in many fields other than food preparation.

In other words, it eliminates oil from stir-fry cooking, which was conventionally thought to be inseparable from oil, and provides a third cooking method next to boiling and roasting by preventing oxidation using only water, which reduces the temperature at which food will burn. Immediately before contacting the heated iron plate, moisture (a solution containing no oil or fat such as lecithin, fruit wine, or alcohol may be used) is supplied to the iron plate to diffuse it and move the cooking ingredients onto the moisture film. It is designed to heat and cook by letting the water pass through it.

(E) Effect When foods containing enzymes and flavor precursors, such as onions and garlic, are cooked using the present invention, that is, non-oil sautéing, the enzymes in the cooked food are deactivated because they are not protected by fats and oils.
The taste component of the precursor is activated.

Conventionally, methods of boiling or frying were used to deactivate enzymes, but these cooking methods destroy the original flavor of the material, so the use of the present invention is extremely effective. It is.

That is, according to the cooking method of the present invention, natural seasoning is performed in which spiciness changes to sweetness, odor to flavor, and bitterness to umami without significantly destroying the characteristics of the food. To prevent burning, the cooking material is not dehydrated as in the case of frying.

(f) Example Hereinafter, the present invention will be described in detail with reference to the drawings.

2 is a cylindrical rotary pot with a stirrer 6 provided on its inner wall, which is supported vertically on a heating burner 4 by a vertical drive device 2 and a support frame 3, and is rotated by a rotating shaft 5. Note that the stirrer 6 is not necessarily necessary and can be covered by increasing the rotation speed of the pot.

When a cooking material A such as a diced onion is put into the rotary pot configured in this manner and rotated, the material A moves in the opposite direction to the rotation direction of the pot due to its own weight and is scraped up by the stirrer 6. When rises beyond the support angle,
It falls onto the heating surface 7. Moisture is sprayed from the nozzle 8 onto the heating surface 7 just before the material A falls, and is boiled and diffused to form a vapor film W between the fallen material A and the heating surface, so that the material does not burn. It slides on the heating surface without any movement, is scraped up by the stirrer again, is separated from the heating surface, and is connected to the cooking operation where it falls. Thermal efficiency can be increased by using high-temperature water to be supplied.

In this way, the material A is scraped up and falls, but at this time the water vapor that has been drawn into the material is released, so the finish of the material is extremely good.

Although a stirrer is provided in the embodiment, it is of course possible to omit the stirrer by increasing the rotation speed of the pot. In addition to the above, the present invention can also be carried out by rotating rotary blades that stir the material in a fixed pot, but it is more effective to rotate the pot itself.

In addition, in the case of materials containing sugar such as onions, if the rotation of the pot is slowed down to roast the sugar, caramel will float to the surface of the supplied moisture, and the material that falls on top of it will wipe it off. Since it slides over the heated surface, it is possible to weaken the caramel by 1 degree to the material.

In this way, by adjusting the rotation speed of the pot, the amount of water supplied, the temperature, etc., it is possible to change the cooking style even for the same material.

(g) Effects of the Invention Since the present invention is constructed as described above, it deactivates enzymes that produce pungency, odor, bitterness, etc. contained in vegetables, such as irisinase, allicin and their analogues, and trisulfide, thereby creating flavor and flavor. This enables cooking that activates precursors.

In addition, the use of kutsky, which has been produced by sautéing as a basic cooking method, hot air drying, and pulverization, as a basic cooking for dressings, soup bases, etc., has traditionally been limited due to the addition of oil. You can greatly expand the range of seasoning materials.

Another feature of cooking according to the present invention is that it has an extremely high bactericidal effect; when it was stabilized by drying with hot air at 60°C, the number of normal viable bacteria was only 350 per 1 gram, compared to 100,000 per gram. I couldn't.

In addition, when used for cooking meat, it does not contain too much fat and oil, so the fat taste does not slip, making it extremely suitable for cooking hamburger steaks and the like.

Furthermore, since it deactivates enzymes that cause food deterioration, it can be used for basic cooking of preserved foods.

[Brief explanation of the drawing]

The figures show an embodiment of the present invention; Fig. 1 is a longitudinal cross-sectional side view of a cylindrical rotary pot, Fig. 2 is an explanatory diagram showing the cooking status of the material from the front side of the rotary pot, and Fig. 3 is a stirring Fig. 4 is an explanatory diagram of the frying situation by folding and stirring. 1 - Double cylindrical turntable 2 - Upside drive device 3 - Support frame 4 - Heating burner 5 - Rotating shaft 6 - Ia stirrer 7 - Heating machine 8 - Water supply nozzle A - Cooking material W - Steam membrane tool 1 Fig. 27 Figure 5 B A Figure 4 β

Claims (2)

[Claims] (1) Immediately before the food comes into contact with the iron plate that has been heated above the scorching temperature, moisture is supplied to the surface of the iron plate and diffused to form a film of moisture, and the cooking material is slid onto the water film. A stir-fry cooking method that does not use oil and is characterized by (2) A cylindrical rotary pot with a stirrer installed on the inner wall and tiltedly supported on the heating section is rotated, and the food stirred up by the stirrer is heated immediately before it falls onto the heated inner wall surface. Claims (1) in which moisture is supplied to the inner wall surface
) Stir-fry cooking method without using oil