KR20110068315A - Vaccum-fried vegetable, fruit and mushroom snack and manufacturing method thereof - Google Patents

Abstract

PURPOSE: Vacuum deep-fried snack using vegetables, fruits, and mushrooms with the reduced fat content, and a producing method thereof are provided to secure the shape of raw ingredients after a deep frying process. CONSTITUTION: A producing method of vacuum deep-fried snack comprises the following steps: washing one ingredient selected from vegetables, fruits, or mushrooms, and slicing; dipping the sliced ingredient into a 0.1% of sodium citrate solution; inserting the sliced ingredient into a steaming device, and steaming at 70~100deg C for 15~20minutes; dipping the steamed ingredient into a sugar solution for 1~2hours; rapidly freezing the dipped ingredient; frying the frozen ingredient in the vacuum condition; and removing oil from the fried ingredient in the vacuum condition.

Description

Vaccum-FRIED VEGETABLE, FRUIT AND MUSHROOM SNACK AND MANUFACTURING METHOD THEREOF}

The present invention relates to a method for producing vegetables, fruits, and mushroom snacks in which the flavor and color of the raw materials are live by vacuum-flushing the materials belonging to vegetables (leaf vegetables, fruit vegetables, root vegetables), fruits, and mushrooms.

Confectionery is a favorite food not only children but also adults, many kinds have been steadily developed and consumed. Among them, lacquered snacks have a feature that the manufacturing process is simpler than other confections, and can be manufactured using almost all ingredients. Representative materials that can be processed as lacquered snacks include potatoes, sweet potatoes and starch. In particular, starch (powder) is molded into various forms, and lactose-treated snacks, which process various colors and flavors, account for most of them.

Vegetables (vegetables) are fresh foods that contain little fats and proteins, but contain a lot of vitamins A, C, and mineral salts that are easily lacking in diet. Vegetables have a very high moisture content and have a storage limitation, so they should be used shortly after harvesting. As the intake of vegetables increases in importance, there has been an increase in the application of vegetables to the process of manufacturing lactose processing, where almost all ingredients are available and can be easily eaten.

In general, the oil treatment is performed under atmospheric pressure (760 mmHg), the oil temperature is 140-220 ° C, and the milking time is about 1-15 minutes. However, the conventional lactation treatment not only destroys the inherent form, flavor and nutrients of the material, but also has a problem in that a large amount of oil remains in the product and becomes a high-calorie food product because the oil is melted in a short time in a high temperature oil.

As a method of manufacturing a snack using a vacuum frying process for vegetables, a method of preparing potato snacks using raw potatoes (Korean Patent Application No. 10-2000-0066209), a method of manufacturing raw sweet potato chips (Korean Patent Application No. 10) -2005-0010645).

In Korean Patent Application No. 10-2000-0066209, since the material is rapidly frozen and immersed in the sugar solution, sugar does not move, so it is easily broken or broken during the process, resulting in reduced product yield and increased cost. .

In addition, the common lacquer snack is spun from the oil after it is subjected to natural de-oiling process, but the surface of the snack hardens due to the lactation process to form a film and the remaining oil does not escape, which increases the fat content of the snack and promotes rancidity. There is this.

Accordingly, the present inventors have made efforts to improve the manufacturing process of the conventional lactose snacks and to develop a manufacturing method applicable to various materials, and as a result, the materials belonging to vegetables (leaf vegetables, fruit vegetables, root vegetables), fruits and mushrooms are fixed. After cutting to thickness, steaming, immersing in sugar solution, rapidly freezing, and then performing a series of processes for milking and deoiling under reduced pressure to maintain a circular shape and color even after milking, unlike conventional milking snack products. It has a natural feel, minimizes the loss of flavor and nutritional ingredients, and produces vegetables, fruits and mushroom snacks with low fat content.

Accordingly, the present invention provides a vegetable, fruit and mushroom snack comprising a steaming, acupuncture, rapid freezing, milking and deoiling process under reduced pressure in order to reduce fat content in order to minimize the loss of nutrients and reduce rancidity. The purpose is to provide a manufacturing method.

In addition, an object of the present invention is to provide a snack that is alive as the flavor and color of the material produced by the manufacturing method.

In order to achieve the above object, the present invention comprises the steps of a) washing and slicing (slicing) at least one material selected from the group consisting of vegetables (leaf vegetables, fruit vegetables, root vegetables), fruits and mushrooms; b) steaming the cut material; c) immersing the steamed material in a solution containing sugar; d) quick freezing the material immersed in sugar; e) milking the frozen material with cold oil in a vacuum; f) providing a process for preparing vegetable, fruit and mushroom snacks, comprising deoiling the greased material in a vacuum.

According to the present invention, while maintaining the shape and flavor inherent in vegetables, fruits, and mushrooms, it is possible to provide a vacuum-lacquered snack that has a crunchy and soft texture and is low in fat and easily eatable.

The present invention

a) washing and slicing at least one material selected from the group consisting of vegetables (leaf vegetables, fruit vegetables, root vegetables), fruits and mushrooms;

b) steaming the cut material;

c) immersing the steamed material in a solution containing sugar;

d) quick freezing the immersed material;

e) milking the frozen material with cold oil in a vacuum;

f) deoiling the oiled material in a vacuum

To provide a method for producing a vegetable, fruit and mushroom snack comprising a.

First, in the present invention, in order to increase the natural feeling of the material belonging to vegetables (leaf vegetables, fruit vegetables, root vegetables), fruits and mushrooms, the stripping process is omitted in the washing and cutting steps. The material is cut or split into a constant thickness of 2 to 3 mm, wherein if the thickness is too thin, it is easy to crack or break during the process, and if the thickness is too thick, the product becomes hard after frying.

Vegetables also turn brown when peeled or bumped, resulting in the reaction of phenolic compounds present in vegetables and fruits with polyphenol oxidase. Therefore, in order to prevent browning of vegetables during the cutting process, the cut material is immersed in a solution of 0.1% sodium citrate.

In the next step, the cut material is taken out of sodium citrate solution and dehydrated for 30 seconds to 1 minute, then placed in a steamer to give the vegetable its unique flavor and a smooth and crunchy texture even after milking. Steam for a minute. Steaming makes the material loose, allowing sugar to easily penetrate into the tissue when it is dipped. At this time, when steaming at a high temperature exceeding 100 ℃ or exceeds the steaming time, the fragments of the material is cracked and it is difficult to maintain a circular shape, the loss rate of the material increases. If blanching is used instead of steaming, most of the nutrients except carotenoids are dissolved in water as water-soluble substances and lost, which is contrary to the spirit of the present invention.

The steamed material is immersed in a sugar solution of 25-35 Brix for 1-2 hours, taking into account the natural sweetness of each type. These sugar solutions may be prepared using one or two mixtures selected from oligosaccharides, sugars, dextrins, and the like. If the sugar content is less than 25 brixes, the flavor of the material will be lowered, and the sugar content of more than 35 brixes or the excess of the acupuncture time may be increased. The sweetness is so high that the texture becomes hard, which causes browning after the milking.

Acupuncture after this steaming step transfers the sugar solution into the vegetable by osmotic action, and increases the content of the internal solids. In particular, vegetables have high water content, which is not suitable for milking aptitude.Increasing solid content reduces the water content of vegetables, making it easier to replace internal moisture and oil during milking, making it suitable for milking aptitude as well as snacks after milking. To reduce the oil content.

The sections of the material immersed in the sugar solution are taken out, dehydrated for 30 seconds to 1 minute, and then rapidly frozen at a temperature of -20 ° C or lower, preferably -40 to -60 ° C for 24 to 48 hours for rapid freezing. In general, the inside of the material must be frozen for at least 24 hours to reach the freezing temperature, and if it is not frozen to the inside, it is difficult to maintain the original shape of the material, which increases the breakage. In the deep freezing process, small portions must be individually frozen to increase the freezing effect. This causes the internal moisture of the material to expand, making the tissue loose and maintaining the appearance of the material fragments, helping oil penetrate into the grease and making the tissue crunchy but preventing breakage.

The frozen material is placed in a basket and placed in a vacuum fryer, which is then melted for 20-30 minutes with low temperature oil of 90-100 ° C. under reduced pressure of 700-760 mmHg. If the temperature of the oil exceeds 120 ℃ or higher the color of the product is not preferable.

The sprinkled material is drained from the oil in a vacuum and the basket is rotated at a speed of 400-1,000 rpm or more inside the vacuum fryer to allow internal residual oil and external oil of the lacquer snack to fail to form. Is deoiled using centrifugal force.

The lacquered vegetables, fruits and mushroom snacks prepared as described above have the natural shape by maintaining the original shape and color as they are, and have the sweetness suitable for ingestion due to sugar infiltration, soft and crunchy and low in fat content. have.

Hereinafter, the present invention will be described in more detail, but the present invention is not limited to the following examples.

Example  1: vacuum according to the present invention Lactation  Preparation of Sweet Potato Snacks

According to the method of the present invention was prepared sweet potato snacks in a vacuum.

The fresh sweet potatoes were washed and cut to a constant thickness of 2 mm, and the cut sweet potatoes were immersed in water dissolved in 0.1% sodium citrate to prevent browning.

The sweet potato slices were naturally dehydrated for 1 minute and then steamed for 20 minutes in a steamer preheated to 80 ° C. At this time, the pile of the sweet potato slices are stacked as shallow as possible to maintain the original shape, and care should be taken not to exceed the steam time.

Steamed sweet potato slices were washed with cold water for quality after round maintenance and milking to reduce internal temperature, and after 1 min of natural dehydration, they were immersed in a sugar solution of fructo oligosaccharides dissolved in 30 brix.

Sweet potato slices were naturally dehydrated for 1 minute, stacked shallowly in a tray and rapidly frozen in a freezer at -40 to -50 ° C for 48 hours.

Quick-frozen sweet potatoes were milked at 90 ° C. for 23 minutes using a 700-760 mmHg vacuum vacuum fryer (Vacuum fryer). At this time, if the time of the drift is out of the above range is over frying, the color becomes dark, which is undesirable.

Sprinkled sweet potato slices were removed from the oil inside a vacuum fryer and spun for 2 minutes at a speed above 400 rpm to deoil the inner and outer oil of the lacquer snack.

Example  2 vacuum according to the present invention Lactation Sweet pumpkin  Manufacture of snacks

According to the method of the present invention was prepared sweet squash snacks in a vacuum.

The fresh sweet pumpkin was washed and cut to a constant thickness of 3 mm, and the cut sweet pumpkin was immersed in water dissolved in 0.1% sodium citrate.

The sweet pumpkin slices were naturally dehydrated for 1 minute, and then steamed in a steamer preheated to 80 ° C. for 20 minutes. At this time, pile it shallowly so that the round shape of sweet pumpkin slices may be maintained, and care should be taken not to exceed steam time.

Steamed sweet pumpkin slices are washed with cold water for quality after round maintenance and lactation to reduce internal temperature, and after 1 minute of natural dehydration, sugar and maltodextrin are mixed in a ratio of 1 to 2 and dissolved in 25 brix. The hour was 30 minutes.

The sweet squash slices were naturally dehydrated for 1 minute, stacked shallowly in a tray and rapidly frozen in a freezer at -40 to -50 ° C for 48 hours.

The quick-frozen sweet pumpkin was milked at 90 ° C. for 21 minutes using a 700-760 mmHg vacuum vacuum fryer (Vacuum fryer). At this time, if the time of the drift is out of the above range is over frying, the color becomes dark, which is undesirable.

The sliced sweet pumpkin slices were removed from the oil inside a vacuum fryer and spun for 2 minutes and 30 seconds at a speed above 400 rpm to deoil the inner and outer oil of the lacquer snack.

Example  3: vacuum according to the present invention Lactation An atelier  Preparation of Mushroom Snacks

In accordance with the method of the present invention was prepared a mushroom mealy mushroom mushrooms in a vacuum.

After washing the perilla mushroom, it was split to a constant thickness of about 10 mm to maintain the mushroom form, and immersed in water dissolved in 0.1% sodium citrate.

After dehydrating the mushrooms for one minute naturally, the steam was put in a steamer preheated to 80 ° C. and steamed for 20 minutes. At this time, pile the shallow so that the original shape of the mushroom mushrooms, and care not to exceed the steam time.

Steamed anchovy mushrooms were washed with cold water for quality after round maintenance and milking to reduce internal temperature, and after 1 minute of natural dehydration, the solution was fructose molten with 30 briquettes for 1 hour and 30 minutes.

The perennial mushrooms were naturally dehydrated for 1 minute, stacked shallowly in a tray and rapidly frozen in a freezer at -40 to -50 ° C for 48 hours.

The quick-frozen anthurium mushrooms were milked for 24 minutes at 90 ° C. using a 700-760 mmHg vacuum vacuum fryer (Vacuum fryer). At this time, if the time of the drift is out of the above range is over frying, the color becomes dark, which is undesirable.

Strained antea mushroom was harvested from oil inside a vacuum fryer and spun for 2 minutes at a speed above 400 rpm to deoil the inner and outer oil of the lacquer snack.

Example  4: vacuum according to the invention Lactation  Preparation of Lotus Root Snacks

According to the method of the present invention, the lotus root snacks which were squeezed under vacuum were prepared.

The lotus roots were washed, cut to a constant thickness of 3 mm, and immersed in water dissolved in 0.1% sodium citrate.

Lotus root was naturally dehydrated for 1 minute and then steamed for 17 minutes in a steamer preheated to 80 ° C. At this time, pile up as shallow as possible to maintain the lotus root circle, and care is taken not to exceed the steam time.

Steamed lotus root was washed with cold water for quality after round maintenance and milking to reduce internal temperature, and dehydrated for 1 minute, and then amalgamated with 25 brix of maltodextrin for 2 hours.

Rooted lotus root was naturally dehydrated for 1 minute, stacked shallowly in a tray, and rapidly frozen in a freezer at -40 to -50 ° C for 48 hours.

Rapidly frozen lotus root was lysed at 90 ° C. for 21 minutes using a 700-760 mmHg vacuum vacuum fryer (Vacuum fryer). At this time, if the time of the drift is out of the above range is over frying, the color becomes dark, which is undesirable.

Strained lotus root slices were removed from the oil inside a vacuum fryer and spun for 2 minutes at a speed above 400 rpm to deoil the inner and outer oil of the lactation snack.

Example  5: vacuum according to the invention Lactation  Preparation of Onion Snacks

In accordance with the method of the present invention was prepared onion snacks in a vacuum.

The onion was washed to remove the outer skin, peeled one by one, cut into 4-5 cm long, and immersed in water dissolved 0.1% sodium citrate.

The onion was naturally dehydrated for 1 minute, and then steamed in a steamer preheated to 80 ° C. for 15 minutes. At this time, the onions are stacked as shallow as possible to maintain the original shape, and care should be taken not to exceed the steam time.

Steamed onions were washed with cold water for quality after round maintenance and milking to reduce internal temperature, and after 1 minute of natural dehydration, the maltodextrin was immersed in sugar solution melted with 25 brixes for 2 hours.

Dried onion was naturally dehydrated for 1 minute, stacked shallowly in a tray and rapidly frozen in a freezer at -40 to -50 ° C for 48 hours.

Rapidly frozen onions were milked for 29 minutes at 90 ° C. using a vacuum vacuum fryer of 700-760 mmHg. At this time, if the time of lactation is out of the above range is over frying, the color becomes dark, which is not preferable.

Strained onions were drained from the oil inside a vacuum fryer and spun for 2 minutes at speeds above 400 rpm to deoil the inner and outer oil of the lactation snack.

1 is a process diagram schematically showing a method for producing a vegetable, fruit and mushroom snack using a vacuum milking method according to the present invention.

Claims (8)

a) washing and slicing at least one material selected from the group consisting of vegetables (leaf vegetables, fruit vegetables, root vegetables), fruits and mushrooms; b) steaming the cut material; c) immersing the steamed material in a solution containing sugar; d) quick freezing the immersed material; e) milking the frozen material with cold oil in a vacuum; And f) deoiling the oiled material in a vacuum; Method for producing a vacuum-treated vegetable, fruit and mushroom snacks comprising a. The method of claim 1, The material is cut regularly to 2-3 mm, and in order to prevent browning of the material, the cut material is immersed in a solution in which 0.1% sodium citrate is dissolved. Manufacturing method. The method of claim 1, The cut material is put into a steamer and steamed at 70-100 ℃ for 15 to 20 minutes characterized in that the vacuum lacquered vegetables, fruits and mushrooms manufacturing method of the snack. The method of claim 1, The steamed material was vacuum immersed for 1 to 2 hours in a sugar solution of 25-35 Brix, prepared by using one or two mixtures selected from oligosaccharides, sugars, dextrins, and the like. Method of making vegetable, fruit and mushroom snacks. The method of claim 1, The dehydrated ingredients are naturally dehydrated for 30 seconds to 1 minute, and then rapidly frozen at -40 to -60 ° C for 24 to 48 hours. The method of claim 1, Put the frozen material into a vacuum fryer (Vacuum fryer), vacuum-dried vegetables, fruits and mushrooms, characterized in that the milk for 20 to 30 minutes in an oil of 90 to 100 ℃ in a vacuum pressure of 700-760 mmHg Method of making snacks. The method of claim 1, Method for producing a vacuum-treated vegetable, fruit and mushroom snacks, characterized in that the oil is rotated at a speed of 400-1,000rpm or more inside the lacquer (Vacuum fryer) to deoil the oil inside and outside the milk snack by centrifugal force . A vegetable, fruit and mushroom snack product prepared according to the method of claim 1.

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