JPS637738B2 - - Google Patents

Description

Detailed Description of the Invention The object of the present invention is to provide a fried vegetable food that does not lose its original color, has a porous texture that has a light texture when eaten, and has good water absorption. It's within your reach.

So-called fried snack foods with a light texture, such as potato chips, have recently formed a major field in the food industry.

In addition, dry foods with a porous structure and good water absorption have a huge market as ingredients for instant foods such as ramen, soup, and miso soup.

However, in the case of the former, most of the chips are made of potatoes, and in a small portion, they are made of mulberry chips.
Renkomono products are only distributed as delicacies.

In the latter method, it is possible to obtain dried products using almost all foods as raw materials by freeze-drying, but due to the high cost of processing, it is only used for products with high added value.

In the former method, the sliced plants are fried at a temperature of 130°C to 200°C under normal pressure, which causes severe denaturation on the surface and tends to cause undesirable changes such as discoloration and discoloration. Naturally limited. In addition, the high frying temperature makes it impossible to increase the frying time, and it cannot be applied to plants with soft tissue that cannot be sliced thinly.

The reason for the large processing cost in the latter case is 1. Must be frozen.

2. Heat supply rate must be slow to sublimate water under freezing conditions.

This results in longer drying times.

3. Precise equipment is required because it is necessary to maintain high vacuum conditions that allow water to sublimate under freezing conditions. This increases equipment costs and depreciation costs.

4. Heat treatment is performed on a shelf, so thermal efficiency is poor.

5 For the same reason as 4, the space efficiency of processing is poor and it is unsuitable for processing large quantities.

etc. can be mentioned.

The present inventors have studied to overcome the drawbacks of the prior art and to produce the title food product from any plant at low cost, and have now completed the present invention.

That is, the present invention 1 Heating shall be carried out under reduced pressure.

2. Heating shall be carried out in edible fats and oils.

3 Under a reduced pressure that is lower than the temperature at which pigments possessed by plants, such as chlorophylls, anthocyanins, xanthophylls, flavones, carotenes, phycocyanins, phycoerythrins, etc., decompose and discolor. Heat at a temperature higher than the temperature at which water evaporates more effectively than the plant body.

4. Remove fats and oils to the extent that the fried plants are no longer sticky.

Implemented by

Next, if heating is done in oil or fat, 1 Local heating does not occur.

2. Good heat conduction efficiency and short drying time.

3. Good space efficiency as it can be dispersed in fats and oils and heated.

4 Water is removed normally in fats and oils, creating voids in the tissue, and the water is replaced by fats and oils, which prevents tissue shrinkage and sagging due to drying, resulting in an overall porous and water-absorbent structure. This produces advantageous effects for obtaining a good product.

There are advantages such as

Furthermore, even if the product is much thicker than conventional products, it has the notable advantage that it can be heated for a long time due to the combination of the above-mentioned effects, so that a good dried product can be obtained.

The plants referred to in the present invention include green onions, onions, garlic, root vegetables such as lotus root, Japanese mulberry, Japanese yam, sweet potato, taro, mountain yam, burdock, carrot, radish, turnip, beet, and other root vegetables, corn, and kirabe. , lettuce, parsley, celery, Chinese cabbage, broccoli, Japanese butterbur, eggplant, Japanese cucumber, Horenso, tomato, mizuna, and other vegetables, apples, mandarin oranges,
Fruits such as bananas, melons, pineapple, kiwi, mango, avocado, gourds, oysters, pears, grapes, peaches, chestnuts, shiitake nuts, acorns,
Walnuts, gingko nuts, lotus seeds, cashew nuts,
Tree nuts such as almonds, cacao, and coffee, peas, kidney beans, green beans, soybeans, adzuki beans,
Peanuts and other legumes, Matsutake mushrooms, Shiitake mushrooms, Matsushi room, Kuritake mushrooms, Shimeji mushrooms, Enoki mushrooms,
Fungi such as wood ear mushrooms and broom mushrooms, seaweed,
This refers to seaweed such as sea lettuce, blue seaweed, hijiki, tengusa, ogonori, seaweed, konbu wakame, hijiki, arame, kajime, morning seaweed, and suzabi seaweed, but these are examples and are limited to these. It is not limited.

The oils and fats referred to in the present invention include sesame oil, soybean oil, coconut oil, cottonseed oil, rapeseed oil, olive oil, rice bran oil,
Vegetable oils such as safflower oil and sunflower oil, animal fats and oils such as fish oil, whale oil, squid oil, liver oil, pork fat, beef tallow, squid oil, and chicken oil, triglycerides and diglycerides synthesized from various edible fatty acids, and these. It refers to a mixture of milk fat, oils and fats that have been refined, fractionally distilled, or purified by fractional crystallization.

The embodiments of the present invention will be described in detail as follows.

1 Preparation of the plant The plant is sorted, shredded, peeled, washed with water, etc.
Processes such as draining, cutting if necessary, preheating, and predrying are added. In the case of the present invention, if the thickness is 20 mm or less, it can be carried out industrially. In addition, to prevent discoloration and discoloration, use salt, alkali,
Treatment with dilute solutions of acids, alum, calcium salts, magnesium salts, copper salts, antioxidants, etc., treatment with dye solutions to improve color sensation, or treatment to improve flavor. It is within the common knowledge of those skilled in the art to treat with solutions containing seasonings, spices, fragrances, etc., and to apply or spray these.

2. Heating Heating is preferably carried out while dispersing the plant in a tightly sealed container filled with oil and fat. This dispersion can be easily achieved by appropriately stirring the oil or fat. If water is being removed from the plant by normal phenomena, it will usually disperse easily without any special stirring operation, but stirring is necessary at the beginning and end of heating. It is preferable that it be added. The purpose of stirring is to introduce a rotating propeller, a plate-shaped object, a jet stream from a pump, a stirrer that moves up and down,
Alternatively, a method such as continuously blowing a small amount of gas may be used.

Heating methods include direct flame, steam, electric heat, hot water, or other heat medium, or hot air from the outside of the container, or by installing a pipe, hollow plate, or fin inside the container, and heating it with steam, hot water, etc. Examples include a method of passing a heating medium or a method of providing an electric heating section.

The heating temperature varies depending on the degree of reduced pressure, but is usually room temperature to about 130°C. Even beets (sugar radish), which are extremely susceptible to discoloration, can be heated to 50° to 60°C.
It is possible to produce reasonably good products as long as the

The heating time varies depending on the degree of reduced pressure, temperature, type of plant, thickness, etc., but is about several minutes to several hours.

Combinations of the above conditions will be shown in Examples.

3 Removal of moisture Moisture generated by heating can be removed using a vacuum pump aspirator, ejector, etc. in a small-scale implementation, but in a large-scale implementation, it is necessary to maintain stable reduced pressure conditions and use a vacuum pump, etc. Continuous removal is necessary to preserve the environment. For this purpose, a cooling section may be provided between the heating section and the vacuum pump, etc., and water vapor may be trapped in this section as water or ice. The degree of cooling varies depending on the degree of reduced pressure, but it is necessary to use a refrigerant such as cold water or brine to make the temperature sufficiently lower than the normal point of water under the reduced pressure.

4 Removal of fats and oils In normal frying operations, when the product is lifted from the oil, the viscosity of the oil is quite low due to the high temperature, and since a little more water vapor is generated than the product, the oil becomes sticky just by standing still. It flows away until it disappears.

However, in the present invention, it is difficult to drain the oil due to the low temperature. In order to obtain a product that is completely free of oil, is not sticky, and has a smooth texture, it is necessary to forcefully remove the oil after heating, but this method involves physically removing the oil by centrifugation. . In this case, the oil can be easily separated by blowing hot air or centrifuging in hot air, and even if the operation is performed at fairly high temperatures of 100℃ to 250℃, the water has already been removed, so there will be no discoloration. degeneration is usually minor.

In this way, a fried plant body that does not discolor, has a porous structure, has good water absorption, and has a moisture content of less than 10% is obtained, which preserves the flavor of the raw material well and can be eaten as is. Not only is it delicious when eaten, but it quickly restores its suppleness when absorbed with water or hot water, making it a good ingredient for instant foods.

The apparatus used to carry out the present invention is not particularly special, and can be easily carried out by combining conventional heating ovens for depressurization, coolers, vacuum pumps, etc.

The present invention will be specifically explained below with reference to Examples, but the scope of the present invention is not limited to these.

Example 1 A magnetic stirrer was placed in a two-liter spherical glass container with just enough wall thickness, a nichrome wire was set, and a slightly rough gold thread was applied to the bottom one-third of the container. Fix it. A circular hole is made at the top of this, and a rubber band that fits tightly is inserted into this hole. Attach a thermometer to measure the oil temperature, an electric wire to energize the nichrome wire, a thin tube to blow a small amount of air into the bottom of the container, and a 2 cm diameter glass tube with a wedge-shaped top. The end of this glass tube is connected to the upper part of the diagonal Liebig cooling tube via a rubber band. Ice water is circulated through the cooling tube. The lower part of the cooling pipe is connected through a rubber band.
Attach a 200ml eggplant-shaped flask and immerse it in ice water. A glass tube is further attached to the rubber tube, and from here the rubber tube is connected to a vacuum pump via a rather thick tube trap soaked in dry ice acetone. Also, attach another glass tube to this rubber tube and connect it to the manometer.

A transformer is used to adjust the power to the heating section.

Remove strings from green beans, wash and drain.
Pour 1200ml of salad oil and 200g of green beans into a glass container and heat under reduced pressure while stirring with a magnetic stirrer from the bottom. 30mmHg, oil temperature approx.
Gradually raise the temperature to 75°C and heat under the same conditions for 2 hours. Filter the contents and use a regular centrifuge.
The oil was centrifuged while blowing hot air at 180°C to obtain dried green beans with a slightly fragrant flavor, a moisture content of 2.3%, a porous and slightly brittle structure that had been drained of oil to the extent that they were not sticky. When this material was treated with hot water at 90°C for 5 minutes, the bright green color was restored.

Example 2 Peeled burdock root is sliced into 2mm thick slices.
Soak in 0.1% malic acid aqueous solution and drain. Heat at 90℃, 50mmHg for 10 minutes, then separate to 180℃.
If centrifuged at ℃, a slightly grayish and hypercarpic fly body will be obtained. This product has a burdock flavor and is crispy and delicious. If you heat it with commercially available instant ramen and water at 90℃ for 5 minutes, it will restore its suppleness.

Example 3 Dice carrots to 5 mm on each side. this
Soak in 0.01% alcoholic BHT solution and air dry. Heat at 70°C and 20mmHg for 30 minutes. After filtration, centrifuge at 150°C. A fly body with a slightly dull orange color is obtained. If you pour hot water at 90 degrees Celsius with commercially available instant soup and rehydrate it for 5 minutes, you will get a supple topping.

Example 4 Wash and drain the shiitake mushrooms.
Heat at 80°C and 20mmHg for 30 minutes and separate. 160
Centrifuge at ℃. The resulting fried mushrooms are much whiter inside than dried shiitake mushrooms. By sprinkling a small amount of micronized sodium glutamate, a delicacy food with an extremely delicious and crumbly texture can be obtained. 95℃
Restore supple tissue by soaking it in hot water for 5 minutes.

Example 5 Slice the pulp of pineapple into approximately 3 mm thick pieces. After treatment with 5% sugar water, heat at 70°C, 20mmHg for 20 minutes, and separate. Centrifuge at 150℃ and sprinkle with sugar. Moisture content is 2.6%. It is a slightly dull yellow product with a chewy texture that retains the sourness and aroma of pineapple.

Heating it in 90℃ hot water for 5 minutes restores its suppleness.

Example 6 Muscat cut into rings with a thickness of 5 mm Example 5
to obtain a similar product.

Example 7 In Example 1, the Liebig cooling tube was removed and an eggplant-shaped flask was directly connected. Cool this with dry ice acetone.

4mm thick red turnip chips at 60℃10mmHg4
Heat for a period of time and centrifuge to obtain a fried body that retains its red color. It can be used as an ingredient in commercially available instant miso sweat.

Example 8 Cabbage is cut into chips and processed in the same manner as in Example 1 except that the oil is replaced with sesame oil to obtain fried cabbage bodies. It is a grey-green chip with a chewy texture and a cabbage flavor, and can be used as an ingredient in commercially available instant ramen.

Example 9 Oysters are sliced to a thickness of 8 mm and the oil is processed as olive oil in Example 7. Chips with a crunchy sweet taste and a hint of orange are obtained. Soaking in cold water restores supple tissue.

Example 10 The stem of wakame was sliced into 3 mm thick slices and processed as in Example 7. By sprinkling a small amount of pulverized salt on the fried body, you can obtain wakame chips that retain their green color. This product can be used as a commercially available instant miso sweat ingredient.

Example 11 Onions are cut into chips and processed as in Example 7 to obtain white onion chips. This product can be used as an ingredient in commercially available instant soups.

Example 12 A medium-sized green onion was cut into 2 cm lengths and processed as in Example 7. However, the duration is 1 hour. A green, flaky fried body is obtained, which can be used as an ingredient in commercially available instant miso sweat.

Claims (1)

[Claims] 1 Heating in oil and fat under reduced pressure at a temperature lower than the temperature at which the pigments in the plant are destroyed but at a temperature higher than the temperature at which the moisture in the plant tissue evaporates, until the final moisture content is 10% or less. After evaporating the water until it becomes dry, the fried food is subjected to centrifugation under hot air to remove fats and oils, without causing discoloration.
How to fry plants porously.