JPS6316110B2 - - Google Patents
Info
- Publication number
- JPS6316110B2 JPS6316110B2 JP11672378A JP11672378A JPS6316110B2 JP S6316110 B2 JPS6316110 B2 JP S6316110B2 JP 11672378 A JP11672378 A JP 11672378A JP 11672378 A JP11672378 A JP 11672378A JP S6316110 B2 JPS6316110 B2 JP S6316110B2
- Authority
- JP
- Japan
- Prior art keywords
- carrots
- crackers
- carrot
- dried
- freeze
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 244000000626 Daucus carota Species 0.000 claims description 23
- 235000002767 Daucus carota Nutrition 0.000 claims description 23
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 2
- 235000019685 rice crackers Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000012495 crackers Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 2
- 229910052753 mercury Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241001272720 Medialuna californiensis Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Description
【発明の詳細な説明】
本発明は人参を原料としたせんべいの製造方法
に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice crackers using carrots as a raw material.
人参はカロチンを多量に含み、人間にとつて重
要なビタミンＡの供給源で、その他多種類のビタ
ミン、ミネラルを含む栄養価の高い野菜である。
しかし、人参には特有の味、においがあつて嗜好
性の強いことは周知の通りである。 Carrots are a highly nutritious vegetable that contains a large amount of carotene, is an important source of vitamin A for humans, and contains many other vitamins and minerals.
However, it is well known that carrots have a unique taste and smell and are highly palatable.
本発明者は上記人参の欠点を除去し、万人の趣
向に適した食品を得んと研究を進めた結果、人参
を層状に切断し、沸騰水中等で加熱し、凍結乾燥
し、得られた乾燥物を油で揚げる方法を開発した
のである。 The inventor of the present invention conducted research in order to remove the drawbacks of carrots and obtain a food that would suit everyone's tastes.As a result, the inventor cut carrots into layers, heated them in boiling water, etc., and freeze-dried them. He developed a method of frying dried foods in oil.
即ち、本発明で得られた人参せんべいは人参特
有の癖がなく従来のせんべいと異り高い栄養価を
有し、熱水を加えることにより直ちにもとの状態
に戻り、乾燥収縮の少ない特性を有している。ま
た、そのまま食するときは、従来の固い乾燥人参
からは予想できないほどに、さくさくと歯ごたえ
の良好な人参せんべいとなるものである。 In other words, the carrot crackers obtained by the present invention do not have the characteristic peculiarity of carrots, have high nutritional value unlike conventional rice crackers, quickly return to their original state by adding hot water, and have the property of having little drying shrinkage. have. Furthermore, when eaten as is, the carrot crackers are crisp and chewy, which is unexpected from conventional hard dried carrots.
以下本発明の製造方法を説明すると、原料は生
鮮な人参を使用し、層状に輪切りする。輪切りの
厚さが３〜５mmのときはせんべい様となり、0.5
〜１mmのときはチツプ状となるが、本発明ではそ
の何れにしてもよいものである。又輪切りは半月
或はいちよう切りとしてもよいものである。次い
でこれを沸騰水中に投入し、煮えた状態まで加熱
する。このとき沸騰水中に１〜2.5％の食塩及び
少量の呈味塩類、コハク酸、クエン酸の如き有機
酸及びその塩類、アミノ酸系又は／及び核酸系調
味料或は糖類等を添加しておくと味付けが行なわ
れる。加熱は５〜30分間行ない煮えた状態になる
まで続けるが、この処理により人参特有の味、臭
は減少させることができる。又前記沸騰水に代え
蒸気加熱、高周波加熱を行なうことも可能であ
る。上記加熱処理を行なつた人参は−10℃〜−30
℃の室内に導き予備凍結を行ない、次いで凍結乾
燥器内に収納し、水銀柱１mm〜0.01mmの範囲で凍
結乾燥する。乾燥時の水分を５〜10％とすると人
参は人参臭のない歯切れのよい赤橙色のせんべい
又はチツプスとなる。次いで、得られたせんべい
又はチツプスを150℃以上で油揚げすることによ
つて黄赤色で歯ごたえのよいせんべいが得られ
る。 The manufacturing method of the present invention will be described below. Fresh carrots are used as raw materials and sliced into layers. When the thickness of the round slice is 3 to 5 mm, it will look like a rice cracker, and it will be 0.5mm thick.
When the thickness is 1 mm to 1 mm, it becomes chip-like, but in the present invention, any of these may be used. You can also cut it into half-moon or whole-round slices. This is then poured into boiling water and heated to a simmering state. At this time, add 1 to 2.5% of common salt, a small amount of flavoring salts, organic acids and their salts such as succinic acid and citric acid, amino acid-based and/or nucleic acid-based seasonings, or sugars to the boiling water. Seasoning is done. Heating is continued for 5 to 30 minutes until the carrots are simmered, but this process can reduce the characteristic taste and odor of carrots. It is also possible to use steam heating or high frequency heating instead of the boiling water. Carrots subjected to the above heat treatment are -10℃ to -30℃
The sample is introduced into a room at 0.degree. C. and pre-frozen, then placed in a freeze dryer and freeze-dried to a concentration of mercury in the range of 1 mm to 0.01 mm. When the moisture content during drying is 5 to 10%, carrots become crisp red-orange rice crackers or chips with no carrot odor. Next, the obtained rice crackers or chips are deep-fried at 150°C or higher to obtain yellow-red and chewy rice crackers.
本発明は上記の如くしてなるもので、人参を煮
えた状態まで加熱し、凍結乾燥し、油揚げを行な
うことにより人参特有の臭気を除去し、万人に好
かれるせんべいとすることができるもので人参の
嫌いな人にも好んで食べさせることができる。従
つて児童の栄養のかたよりを防ぐことができ、食
生活に資する所大である。 The present invention is made as described above, and by heating carrots to a boiling state, freeze-drying them, and frying them in tofu, the odor peculiar to carrots can be removed, making it possible to make rice crackers that are liked by everyone. Even people who don't like carrots can enjoy it. Therefore, it is possible to prevent imbalances in children's nutrition, which greatly contributes to their eating habits.
以下実施例を示す。 Examples are shown below.
実施例 １
皮剥きした生人参1.0Kgを平均厚さ４mmに輪切
りにし2.0％食塩水10の沸騰水中に投入して20
分間加熱処理した。次いで人参を取出して冷却し
−25℃の冷蔵庫内で凍結させた。凍結後、凍結乾
燥機に入れ棚温50℃、水銀柱0.1mmの条件で24時
間乾燥し、水分７％の乾燥品71gを得た。Example 1 1.0 kg of peeled raw carrots was cut into rounds with an average thickness of 4 mm and placed in boiling water containing 2.0% salt solution for 20 minutes.
Heat treated for minutes. The carrots were then taken out, cooled, and frozen in a -25°C refrigerator. After freezing, it was placed in a freeze dryer and dried for 24 hours at a shelf temperature of 50°C and a mercury column of 0.1 mm to obtain 71 g of a dried product with a moisture content of 7%.
得られた乾燥品を180℃に加熱した白絞油中に
投入し１〜２秒間油で揚げた。この結果、黄赤色
の風味のよい人参せんべいとすることができた。 The obtained dried product was placed in white squeezed oil heated to 180°C and fried for 1 to 2 seconds. As a result, carrot crackers with a yellow-red color and good flavor were obtained.
Claims (1)
かまでやわらかくし、凍結乾燥し、次いで150℃
以上で油揚げすることを特徴とする人参せんべい
の製造法。1. Heat thin slices of carrot until boiling, soften, freeze-dry, and then heat at 150°C.
A method for producing carrot crackers characterized by frying them in tofu in the above manner.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11672378A JPS5545305A (en) | 1978-09-25 | 1978-09-25 | Ginseng cracker and their preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11672378A JPS5545305A (en) | 1978-09-25 | 1978-09-25 | Ginseng cracker and their preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5545305A JPS5545305A (en) | 1980-03-31 |
| JPS6316110B2 true JPS6316110B2 (en) | 1988-04-07 |
Family
ID=14694202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11672378A Granted JPS5545305A (en) | 1978-09-25 | 1978-09-25 | Ginseng cracker and their preparation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5545305A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576704A (en) * | 2018-03-28 | 2018-09-28 | 徐州农丰生物化工有限公司 | A kind of preparation method of dehydration sliced carrot |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6296059A (en) * | 1985-10-22 | 1987-05-02 | Yamaguchi Pref Gov | Production of fried chip of lotus root |
| JPH01211479A (en) * | 1988-02-18 | 1989-08-24 | Bieichiyou Nogyo Kyodo Kumiai | Production of raised food, including the process of coating with oil |
| KR20030039838A (en) * | 2001-11-13 | 2003-05-22 | 윤형묵 | Ginseng boogag |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5048165A (en) * | 1973-08-29 | 1975-04-30 |
-
1978
- 1978-09-25 JP JP11672378A patent/JPS5545305A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5048165A (en) * | 1973-08-29 | 1975-04-30 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576704A (en) * | 2018-03-28 | 2018-09-28 | 徐州农丰生物化工有限公司 | A kind of preparation method of dehydration sliced carrot |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5545305A (en) | 1980-03-31 |
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