JPS6379556A - Preparation of fried onion having low water content - Google Patents

Abstract

PURPOSE:To prepare the titled processed food having excellent preservability under ordinary temp. and good flavor and recoverability with water and useful in food service industry sections, by separating an onion into its scales after removing the outer skin, drying the separated scales, cutting the dried scales and then frying the cut scales until the water content of the fried scales reaches a specific value. CONSTITUTION:A skinned onion is separated into scales. The separated scales are dried to a water content of 40-80(w/w)% by a vacuum heating (e.g., at 70 deg.C for 4hr) or a hot air drying, cut and then fried to a water content of 10-30% (e.g., for 40-60min) to provide the objective processed food.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Application of the Invention) The present invention relates to an oily processed onion product that has a low moisture content, can be stored at room temperature, and has a good flavor.

More specifically, the present invention relates to a method for producing an oily processed onion product that is useful as a food material for cooking, especially as a food material for the restaurant industry.

(Problems to be solved by the invention and prior art) Soup,
Oily onions (hereinafter referred to as onion saute), which are widely used in Western-style dishes such as sauces, are usually prepared using the following method. In other words, cut the onion into thin pieces with the outer skin removed, and fry these thin pieces with heated cooking oil or butter over high heat for about 5 minutes at first, then over low heat for about 10 minutes, and the onion pieces will become transparent and have less moisture. It's coming. Cook this again on low heat for about 20 to 30 minutes, and the onion will become a light brown color. The moisture content of the sauteed onions thus obtained is 30~SOW/w
% (hereinafter referred to as %), it must be used immediately in cooking, and it is difficult to store it at room temperature.

Also, in the restaurant industry, where cooking is required within a short period of just a few minutes.

Food materials that are constantly valued are required to be stored at room temperature. However, in order to store sautéed onions at room temperature, the moisture content must be kept at 30% or less, preferably 17% or less, for microbial control.

Attempts have been made to continue sauteing onions obtained using the conventional method to further reduce the moisture content, or drying them in a dehydrator, but the onion sautes turned amber, resulting in onion components, fats and oils, The water comes together and becomes wrapped in oil, making it difficult for the water to evaporate.

Furthermore, if dehydration takes a long time, the coloring will become dull, the flavor will deteriorate, and the ability to return to hot water will deteriorate.

Currently, with the rapid development of the restaurant industry, there is a shortage of skilled cooks, and there is a need to simplify cooking surfaces, shorten cooking time, and rationalize storage equipment. The trend is toward producing and supplying food ingredients separately. Under such circumstances, the emergence of sauteed onions that can be stored at room temperature without being stored at low temperatures and has a good flavor has been awaited. for that purpose,
Reduce the moisture content of sauteed onions to 30% or less, preferably 1
There is a need for products with a content of 7% or less, and a flavor that is not significantly different from those made using traditional cooking methods.

The processed onions currently available on the market with a moisture content of 30% or less are ones that have been dehydrated through deep-frying (frying), and dried green onions made by drying sliced onions with hot air. Nothing with a unique flavor is found.

(Means for solving the problem) As mentioned above, it is extremely difficult to reduce the moisture content of the final sauteed onions to 30% or less, preferably 17% or less, using conventional cooking and processing methods. However, as a result of intensive research, the inventor has determined that before the oil draining process,
If onions are not cut into thin slices but loosened into scales and subjected to a drying process to reduce the moisture content to 40-80%, then cut into thin slices and then soaked in oil, it is extremely easy to reduce the moisture content to 10-30%. The present invention was completed based on the discovery that a low moisture content can be obtained and there is little deterioration in flavor.

In general, the key point of vegetable cooking techniques is to cook vegetables in such a way that the components contained in their cell fluids are not eluted. As a method of preventing moisture leakage, there is a high-temperature, short-time treatment method, but a certain amount of moisture leakage cannot be avoided.

In onions as well, leakage of cell fluid must be avoided as it leads to deterioration of taste, but when onions are cut into thin pieces and dehydrated, onions are made up of approximately 90% water.
A certain amount of soluble components will inevitably leak out, resulting in a decrease in flavor.

In the present invention, onions are left in the form of scales and the water content is reduced to 4.
By reducing the amount to 0 to 80% and then soaking it in oil, sauteed onions with good flavor can be obtained with less leakage of soluble components in the cells.

This is thought to be because the surface layer of the onion tissue dries first when the scales are dried, hardens, and reduces the loss of cell fluid. It has become clear that if this moisture-adjusted material is cut into small pieces and soaked in oil, sauteed onions with low moisture content and good flavor can be easily obtained.

In the present invention, onions from which the outer skin has been removed are separated into scales and dried by a reduced pressure heating method or a hot air method to reduce the moisture content to 40 to 80.
v/w%, then cut, and then the moisture content is 1O ~
This is a method for producing processed onions with a low moisture content, which is characterized by processing the onions until the oil content reaches 30% +/w%.

Next, the present invention will be explained in more detail.

First, there is a first step in which the onion from which the outer skin has been removed is separated into scales by cutting or not cutting. The scales here refer to a piece of the famous succulent confectionery that forms the scales of onions. To obtain scales, for example, cut the hairy root side and stem and leaf side of the onion thinly, then cut them vertically and horizontally, and divide them into quarters. There are other methods, such as breaking it up into scales.

It is best to break up the onions into large pieces, avoiding cutting with a knife. Non-cutting processing includes, for example, grilling the hair root side and stem and leaf side of bulbous onions on a high-heat plate and then using a sieve machine to break them up to obtain scales.6. The purpose is to obtain large onion pieces or scales without cutting them into small pieces. This is essential in order to minimize the loss and deterioration of onion cell fluid during the subsequent drying process.

The obtained scales are dried to a moisture content of 40 to 80% by a conventional vacuum heating method or hot air drying method. If the moisture content exceeds 80% at this time, it will be difficult to reduce the moisture content of the final product to 30% or less, and if the moisture content is dried to below 40%, the flavor will deteriorate.

Therefore, the water content needs to be 40-80%. Note that the moisture content of fresh onions is about 90%.

Drying conditions such as temperature and time are not particularly limited, but it is usually preferable to finish drying at 70°C in 4 hours or less.
80%) is suitable for obtaining a final processed product with a relatively high moisture content (for example, a moisture content of 20 to 30%). Items with low moisture content (e.g. moisture content 40
~60%) is suitable for obtaining products with low moisture content (for example, those with a moisture content of 10 to 20%). After drying, the dried onions are then cut into thin pieces or thin pieces of the size used to make regular sautéed onions. This is because the oil draining is done quickly and uniformly. It is then desiccated in the usual manner with butter or cooking oil. Cook on high heat at first, but when the onion pieces become transparent and the tissue becomes soft, reduce the heat to low and cook until the moisture content of the onion is 10-30%.
Torture it until it becomes This moisture content is usually reached after 40 to 60 minutes of oil soaking. If the cooking time is short, a light brown processed product will be obtained, while if it is long, a light brown processed product will be obtained, depending on the type of cooking used.

It is best to decide on the processing time, color, flavor, and moisture content based on the needs of the onion saute user, such as storage stability. In addition, if the moisture content of the final product exceeds 30%, it will not have sufficient storage stability, and if the moisture content is reduced to below 10%, the flavor will deteriorate, so the moisture content of the final product should be 10 to 30%.
%Must.

In the conventional regular onion saute method.

When fresh onion slices with a moisture level of 90% are soaked in oil immediately, the moisture content is about 60% after being soaked in oil for 30 minutes, and the water content is 38% when soaked in oil for about 60 minutes.
%, and even after treatment for more than 60 minutes, the water content does not decrease much and the flavor deteriorates due to a burnt odor. On the other hand, with the method of the present invention, onion products with a moisture content of 10 to 30% can be easily obtained. Onion processed products obtained with the method of the present invention have a low degree of oil oxidation and a good flavor, as seen in the examples below. 6 For example, processed products with a moisture content of 17 to 30% can be packaged in sealed packaging sprayed with alcohol solution for food preservation, packed with nitrogen, or packed with nitrogen. Salt is added at the end of the oiling process.

If the water activity is lowered by adding spices etc., it becomes possible to store it at room temperature for a longer period of time, and if it is 10-17%, it can be stored at room temperature for a very long time.

As mentioned above, it was difficult to further heat and remove moisture from the oily onion saute obtained by the conventional onion saute method, but as in the present invention, onion scales that have been separated in advance are It was easy to dry and remove moisture, and there was very little loss of flavor. This is thought to be because during drying, the surface of the onion tissue dried earlier than the inside, resulting in surface hardening, resulting in less loss and deterioration of components contained in the onion liquid. For this purpose, it is preferable that the onion pieces to be dried be thick (and as undamaged as possible, that is, have fewer tissue cross sections caused by the cutter).

Next, test examples and examples will be described.

Test example.

Obtain onions with the outer skin removed (moisture content 90.5%), cut off the unnecessary parts of the hair root side and stem and leaf side of the onion, then divide it into quarters vertically and horizontally with a knife, and then break it up by hand into scaly or dog-like pieces. Shape it into pieces. This was dried in a ventilation dryer at 60° C. for 2 hours to obtain a product with a water content of 79.2%, which was used as the dried product of method A of the present invention (Table 1).

After further drying, the material taken out after 4 hours had a moisture content of 4.
It was 1.7%. This was used as a dried product according to method B (Table 1) of the present invention. After drying, the products A and 8 were sliced into thin pieces using a slicer and used as a material for removing oil. On the other hand, the above onion 4
The divided pieces were immediately sliced into thin pieces by a slicer without drying, which were used as conventional methods C and D (Table 1) and used as oil-removal materials. A above.

B, C, and D were taken separately and fried using butter (22 g of butter was used per 1000 g of fresh onions) according to a conventional method. The one in ward A takes 35 minutes, the one in ward B takes 30 minutes, the one in ward 6 takes 35 minutes, and the one in ward D takes the same <3.
It was taken out after 5 minutes. And the area in D is even 60 degrees Celsius.
I put it in a ventilation dryer and dried it for 5 hours before taking it out. The water content of each was measured by the analysis method shown in 6 Japanese Food Standard Acid Content Table, and the water reversion property was measured by a sensory test, and the results are shown in Table 1.

Then, put the sauteed onions from Groups A, B, C, and D in a glass petri dish, leave them open at room temperature (average temperature 20"C), and after 5 to 20 days, check the appearance of mold and perform a flavor test using a sensory test. , we obtained the results shown in Table 1. Regarding the mold outbreak status, those where no fungal growth was visible to the naked eye are indicated as (-).
If fungal lesions were observed in some areas, they were indicated as (+), and depending on the severity, they were indicated as (+10) or (+++). The flavor of sauteed onions (Card) made by the conventional method was naturally good immediately after production, but mold growth was observed from about the 3rd day onwards, and after 5 days it was no longer edible. C
The products from Group D, which were dried using a hot air dryer to remove moisture, had good shelf life, but the water rehydration was poor, probably due to the long heating time, and the flavor was not good.

On the other hand, there is almost no difference in sensory enhancement between A and B of the present invention compared to C, and good results were obtained in storage tests for 10 days for A and B for 20 days. It showed better results than the conventional products in Sections C and D. Generally, commercial food materials for the restaurant industry, such as sauteed onions, are required to have quality guaranteed for at least 5 to 6 days when stored at normal humidity, but the conventional method of storing C-class ingredients cannot last for 5 days. The one in Ward D had a flavor problem. On the other hand, both the A and B sections of the present invention met the above requirements. Other storage tests revealed that there was no change in quality of the Naori-ku product even after three months.

Table 1 [Example] The top and bottom sides of 100 kg of onions from which the outer skin has been removed are grilled by applying a red-hot iron plate to the top and bottom, and then the onions are broken up using a grater. If the onions are incompletely separated, they are peeled off manually to obtain large onion pieces. This was dried in a hot air dryer at a temperature of 70°C for 2 hours to obtain 23.3 kg of product with a moisture content of 58.0%. This was sliced through a regular vegetable slicer (thickness: 1.2 mm). Next, add 2.5 kg of cooking oil (salad oil) to a large oil tank with a stirrer and heat it. When the temperature of the oil reaches about 150℃, add the onion flakes mentioned above and heat it to 85-100℃. After sauteing for about 7 minutes at (temperature), the onions will become transparent.

Once it becomes transparent, lower the temperature and let it cook at around 80-85℃ under stirring. After 30 minutes, lower the temperature further to about 70-80°C and continue heating, and the green onions will gradually turn a light brown color.

After 45 minutes, add appropriate amounts of salt, seasonings, and spices, and stop heating after 50 minutes. and sauteed seasoned onions 14
．． I got 2 kg. The analysis values are as follows.

Moisture content m 15.2%, crude fat content 15.0%, PO
V 3.30 (Thiobarbic acid method) (Effects of the present invention) Oily onions (sautéed onions) obtained by the method of the present invention have a lower moisture content than those obtained by the conventional method, so they have a good shelf life at room temperature. It has good flavor and rehydration properties. Crystal also eliminates the need to saute onions, which is a food ingredient used in Western-style cooking in the restaurant industry, each time it is cooked, and its quality is guaranteed for at least 5 to 6 days at room temperature, which is required for commercial food ingredients. It meets the requirements of the product. It provides the convenience of being able to use the right amount at the right time for various soups, sauces, stew dishes, curry dishes, etc.

Claims (1)

[Claims] The onion from which the outer skin has been removed is cut into scales, dried by reduced pressure heating method or hot air method to a moisture content of 40 to 80 w/w%, and then cut to a moisture content of 10 to 30 w/w%.
A method for producing a low-moisture, oily processed onion product characterized by processing the onion until it becomes oily.