JPS63148929A - Dried vegetable - Google Patents

Abstract

PURPOSE:To obtain the titled vegetable useful as a material for soup while keeping a characteristic flavor of vegetable and preventing deactivation of enzyme, change in quality and decomposition without using an oil, by cutting vegetable, etc., frying the vegetable, etc., by sliding on a hot iron plate while preventing scorching and drying. CONSTITUTION:Perishable ingredients such as vegetable, fruit, etc., are cut into a proper size, slid on an iron plate, fried without using an oil by spraying water on the iron plate while preventing scorching and dried to give the aimed vegetable. Preferably a solution of lecithin, fruit wine, alcohol, etc., containing no fats and oils is sprayed instead of water.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention relates to dried vegetables that are used as raw materials for soups, spices, dressings, dumplings, etc., preserved foods, and cooking ingredients.

(B) Conventional Technology Traditionally, dried vegetables that are basically cooked by frying are produced by frying raw vegetables in oil, drying them with hot air, and pulverizing them, so they have been considered inseparable from oil.

(c) Problems to be solved by the invention Dried vegetables cooked with oil sand retain the odor of oily bones, and enzymes and flavor precursors that produce spiciness, odor, and bitterness coexist. When these come in contact, the odor becomes activated and the product becomes tasteless, and the oxidation rate of the oil and fat content is high.

In addition, enzymes promote corrosion of foods, reducing their preservation function. Furthermore, since it is premised on frying in oil, it is naturally impossible to use materials that are incompatible with fat bones, and the materials used are also limited.

(d) Means for Solving the Problems In order to solve the above problems, the present invention provides a non-conventional method for basic cooking.
By using oil sautéing and not using oil, we preserve the original flavor of vegetables, while deactivating enzymes to prevent deterioration and corrosion. It is designed to discover the deliciousness of.

(e) Examples The present invention will be described in detail below with reference to the drawings.

Reference numeral 1 denotes 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 rotated by a rotating shaft 5. .

First, cut or mash material A such as onion (different types of vegetables may be mixed depending on the case) into appropriate sizes, put it into rotary pot 1, and rotate the pot.
The stirrer 6 moves in the opposite direction to the rotation direction of the pot due to its own weight.
However, when the stirrer rises beyond the support angle, it falls onto the heating surface 7 below. At this time, the water vapor in the material is released, which is advantageous in terms of cooking efficiency.

Moisture is sprayed from a nozzle 8 onto the heating surface 7 just before the material A falls, and is boiled and diffused, causing the material A to fall.
Since a steam film W is formed between the heating surface and the heating surface, the material does not burn, but slides on the heating surface, is scraped up again by the stirrer, is separated from the heating surface, and falls down, thereby performing basic cooking. . Note that the stirrer can be omitted by increasing the rotation speed. Moreover, if a solution of lecithin, fruit wine, alcohol, etc. is supplied instead of the water supplied from the nozzle 8, the seasoning effect of the material can be improved.

In the case of onions, the surface turns translucent when the enzyme is deactivated, so cook until the enzyme is completely deactivated. In addition,
The rotation speed and the amount of water supplied are adjusted as necessary to generate or not generate caramel due to thermal decomposition of sugar.

The thus cooked material is dried by hot air drying, reduced pressure drying, freeze drying, etc., and then pulverized depending on the purpose. Although the method described above has been explained by rotating the pot, it is also possible to rotate the rotary blade that rotates the food inside the pot without rotating the pot mouth body.

(f) Functions and Effects of the Invention Since the present invention is constructed as described above, the natural properties of vegetables are not destroyed by the oil valve, and the water contained in the material is retained within the material without being dehydrated. It is possible to obtain dried vegetables that are dried as they are and have a good shelf life.

In addition, the enzymes in the material are deactivated and no longer come into contact with flavors and precursors, so the precursors are activated and spiciness turns into sweetness, odor into flavor, and bitterness into umami, making it extremely delicious. It is possible to obtain natural seasonings.

[Brief explanation of the drawing]

The drawings show an embodiment of the present invention, and FIG. 1 is a longitudinal sectional side view of a cylindrical rotary pot, and FIG. 2 is an explanatory view showing the cooking status of ingredients from the front side of the rotary pot. 1 - Cylindrical rotary pot 2 - Upside drive device 3 - Support frame 4 - Heating burner 5 - Rotating shaft 6 - Stirrer 7 - Heating surface 8 - Water supply nozzle A - Cooking material

Claims (2)

[Claims] (1) Cut fresh ingredients such as vegetables and fruits into appropriate sizes and slide them on a heated iron plate without adding oil, preventing burning by spraying moisture on the iron plate surface and sliding. Dried vegetables characterized by being fried and then dried (2) The dried vegetables according to claim (1), which are stir-fried by spraying a solution containing no oil or fat, such as lecithin, fruit wine, or alcohol, onto the griddle surface instead of water.