200826854 九、發明說明： 【發明所屬之技術領域】 本發明係指一種以過熱蒸氣取代傳統油炸之熱媒，使 開發一個具有與油炸產品類似口味之低油脂非傳統油炸之 蔬果或海鮮肉類食品及其加工方法者。 【先前技術】 按，高溫油炸之食品，氧化安定性差，會產生許多氧 化產物，而且亦可能有反式脂肪酸（Trans fatty acids) 之殘留，或丙烯醯胺（Acrylamide)之物質。美國糧食與 藥物管理局（Food and Drug Administration, FDA)、瑞典 國豕食品管理局以及瑞士，日内瓦，國際專家小組最新研 究表示，富含澱粉經高溫油炸的食品如炸薯條、洋芋片等， 含有高量的丙烯醯胺（Acrylamide)化學物質，而動物實 驗證明丙烯醯胺會導致染色體變異，以及造成DNA、神經與 細胞的突變，並引發癌症，因此人類若大量食用這類油炸 食品將會對健康產生不良的影響。聯合國糧農組織（FA〇) 暨世界衛生組織（WHO)聯合專家委員會呼籲各界應以減少 食品中丙烯醯胺的含量為目標，並呼籲各國投入更多的研 究。丙烯醯胺為無色無味之化合物，分子量71· 〇8，熔點為 84· 5 C，沸點為125 C，在30°C環境下，1〇〇〇克水可溶解 2155克丙烯醯胺。丙烯醯胺於食品中形成的原因與機制尚 未元全瞭解，除油炸外，高溫微波及烘烤也會生成，尤其 存在高澱粉食品。但水煮馬鈴薯中丙烯醯胺含量則相當 低，細合大部分研究結果可知，加熱溫度、時間、水分含 200826854 里及酸驗值是影響丙稀醯胺生成之重要因素，目前已有一 些學者進行相關研究計晝。 事實上，東西方飲食皆喜好油炸食品，但含有不飽和 脂肪酸之油脂經長時間加熱油炸會產生麵變化，除色澤 加深外，曲折率及黏度同時上升，化學成分方面會形成一 、及3產物即氫過氧化物（Hydroperoxide)。氫過氧化物 不女疋易再4解成二級氧化產物，包括酸、 醇（Alcohols )、酮（驗_ )、碳氫化合物 (Hydr〇Carbons)、環氧化物（Epoxides)、酸（Acids)等， 或再聚合成二量體（Dimers)、三量體（Trimers)及多量 體油月曰進行氧化作用，不飽和脂肪酸含量隨時間增加而 減少，風過氧化物含量則增加。油脂在高溫下加熱引起的 變化稱為熱氧化（Thermal oxidation)，與常溫下自氧化 反應QXidatiQn)相_是，先產生氫過氧化物； 不同的是，生成的氫過氧化物會迅速裂解或聚合，經連鎖 反應即使在密閉容器内仍有會繼續氧化，產生油耗味 他有毒自由基。 〃 一般油炸’油有重覆使叫題，或使贱化處理植物 油以耐高溫、以利久炸及解決變質問題。基本上，不飽和 脂肪酸的雙鍵碳原子在高溫下容易與氧進行氧化作用，進 行-連串的分解或聚合反應，使油脂酸敗，產生不良的色 澤及風味，降低油脂的品質。不飽和油脂雙鍵愈多，安定 性愈差，為了修飾及改善油脂的品質，藉由氮化技術添加 氮至不飽和脂肪酸的雙鍵位置上，使其雙鍵轉化成單鍵， 200826854 然而卻使這些經過人為加工的油脂，在加熱過程中，容易 產生反式脂肪酸(Trans fatty acid)。食品業者為增加食 品儲存時間及穩定風味，多會使用氫化過的油脂作為主要 用油；這些食品油脂諸如植物性起穌油、某些人造奶油、 餅乾類、糖果、點心食品、油炸食品及烘焙食品等加工食 品均可能含有反式脂職。根據研究顯示，反式脂肪酸攝 食過多會降低人體企液高密度脂蛋白膽固醇(HDL—C)，提高 低密度脂蛋白之含量。反式㈣酸對金脂= 影響雖不全一致，但大多數的研究結果是有不良影響，引 起冠心疾病與糖尿病的可能性。由於炸薯條、炸雞塊、油 炸速食麵及一些油脂含量高的加工食品多多少少含有反式 月曰肪S夂（Transfatty acids) ’美國食品糧食盥藥物管理乃 ⑽A)近-步規定自屬年丨们日起營養成分標示搁 中需標示反式脂肪酸的含量，以協助消f者選擇健康食品。 東方人偏好大火快炒的烹备習慣，在煎炒食物的過程 中’因油脂經長時間高溫作⑽，會釋放出多環芳香碳氮 化合物(PAH)，而當女性長期吸入這項致癌化合物到肺部後 容易罹患肺癌。根據董氏基金會的研究顯示，台灣婦女羅 患肺癌的原时5G%以上是因域食時暴露於高溫油 煙所導致。雖域菜時開油煙機可降低时人油煙而羅患 肺癌的機率’但根本之道還是要改變飲食的烹蝴理方式 艮扣加工巾加熱的熱源和加熱方法裡，除了傳統的直 接火加熱、油加熱、飽和蒸汽加熱、電加熱、龄氣加熱、 微波加熱和遠紅外加熱外，最近又發展起了—種新的加熱 7 200826854 弋P過熱蒸氟（Superheated steam)加熱。過熱蒸氣 作為加熱媒界在食品加Μ制具有—些獨狀處。與飽 和ΐ療汽相比，它加鱗失去—定的熱含量之後不要求變 成>飞凝水’從而克服飽和蒸汽直接加熱的稀釋效應所帶來 的，點。與熱空氣加熱相比，它具有傳熱阻力小和加熱效 率局的優點。與其它許多熱介動目比，過熱蒸氣如同飽和 蒸汽和沸水—樣是對人體最安全的化學物Ϊ，最適宜於作 為直接接觸加熱的理想介f。因此，在食品卫#中，它的 應用正在不斷發展。已經開發出來的應用領域有食品乾 燥、食品膨化、釀造材料熱處理和對食品原料和產品進行 瞬^殺菌等’其應用倾還在不斷擴大。過熱蒸氣在食品 乾餘上的研究魏，自於過熱統是以統為介質，因此 較為乾淨，且在乾燥過程時，食品表面不會有硬化現象產 生’因此可以提供較高的蒸發速率，而且由於乾燥時，沒 有空氣的存在，因此可以使食品有較少的氧化作用，在乾 燥期間有較少的營養物質流失，且由於過熱蒸氣具有較高 的熱焓，可使產品_水分迅航域水航，而使產品 更具多孔性，更加峨，另外尚有殺菌及除臭的效果。200826854 IX. INSTRUCTIONS OF THE INVENTION: TECHNICAL FIELD OF THE INVENTION The present invention relates to a conventional hot-fried heat medium which is replaced by superheated steam, so as to develop a low-fat non-traditionally fried vegetable and fruit or seafood having a flavor similar to that of a fried product. Meat food and its processing methods. [Prior Art] According to the high-temperature fried food, the oxidation stability is poor, and many oxidation products are produced, and there may be a residue of trans fatty acids or a substance of Acrylamide. The United States Food and Drug Administration (FDA), the Swedish National Food Authority, and the Geneva, Switzerland, international team of experts said that starch-rich high-temperature fried foods such as French fries, potato chips, etc. Contains high amounts of Acrylamide chemicals, and animal experiments have shown that acrylamide can cause chromosomal variation, as well as mutations in DNA, nerves and cells, and cause cancer, so if humans consume such fried foods in large quantities, Will have a negative impact on health. The Joint Expert Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) called on all sectors to reduce the level of acrylamide in food and called on countries to invest more. Acrylamide is a colorless and odorless compound with a molecular weight of 71·〇8, a melting point of 84·5 C and a boiling point of 125 C. In a 30 ° C environment, 1 g of water can dissolve 2155 g of acrylamide. The reasons and mechanisms for the formation of acrylamide in foods are not fully understood. In addition to frying, high-temperature microwaves and baking are also produced, especially in high-starch foods. However, the content of acrylamide in boiled potatoes is quite low. Most of the research results show that the heating temperature, time, and moisture content of 200826854 and acid value are important factors affecting the formation of acrylamide. Conduct relevant research and calculations. In fact, both East and West diets prefer fried foods, but oils containing unsaturated fatty acids will change surface after long-time heating and frying. In addition to deeper color, the tortuosity and viscosity will increase at the same time, and the chemical composition will form one. 3 The product is a hydroperoxide. Hydroperoxides are not decomposed into secondary oxidation products, including acids, alcohols, ketones, hydrocarbons, epoxides, acids, and acids Etc., or re-polymerization into Dimers, Trimers, and multi-body oils for oxidation, the content of unsaturated fatty acids decreases with time, and the content of wind peroxide increases. The change caused by the heating of the oil at high temperature is called thermal oxidation, and the auto-oxidation reaction QXidatiQn) at normal temperature is to produce hydroperoxide first. The difference is that the hydroperoxide formed will be rapidly cracked or Polymerization, after chain reaction, will continue to oxidize even in a closed container, producing oily taste and toxic free radicals. 〃 Generally fried ‘the oil is repeated to make a title, or the simmered vegetable oil is resistant to high temperatures, for a long time to explode and to solve the problem of deterioration. Basically, the double bond carbon atom of an unsaturated fatty acid is easily oxidized with oxygen at a high temperature, and undergoes a series of decomposition or polymerization to cause rancidity of the oil, resulting in poor color and flavor, and lowering the quality of the fat. The more the double bonds of unsaturated oils and fats, the worse the stability. In order to modify and improve the quality of fats, nitrogen is added to the double bond position of unsaturated fatty acids by nitriding technology to convert double bonds into single bonds, 200826854 These artificially processed fats and oils are prone to produce trans fatty acids during heating. In order to increase food storage time and stabilize flavor, food industry will use hydrogenated oils as the main oil; such food oils such as vegetable oil, some margarines, biscuits, sweets, snack foods, fried foods and Processed foods such as baked goods may contain trans fats. According to research, excessive consumption of trans-fatty acids lowers human body's high-density lipoprotein cholesterol (HDL-C) and increases the content of low-density lipoprotein. Although the effects of trans (tetra) acid on gold lipids are not consistent, most of the studies have adverse effects, which may lead to coronary heart disease and diabetes. Due to French fries, fried chicken nuggets, fried instant noodles and some processed foods with high fat content, they contain more or less transfatty acids. 'US Food, Food, Drug Management (10)A) Near-step regulation In the year of the year, we will mark the content of trans-fatty acids in the labeling of nutrients to help consumers choose healthy foods. Orientals prefer the cooking habit of burning fire. In the process of frying food, 'polycyclic aromatic carbonitrides (PAH) are released due to long-term high temperature (10), and when women ingest long-term inhalation of this carcinogenic compound It is easy to get lung cancer after getting to the lungs. According to the Dong Foundation's research, more than 5G% of Taiwanese women's lung cancer was caused by exposure to high-temperature fumes. Although the range hood can reduce the risk of lung cancer and the risk of lung cancer, 'the fundamental way is to change the way the food is cooked. The heat source and heating method of the processing towel heating, in addition to the traditional direct fire heating. In addition to oil heating, saturated steam heating, electric heating, gas heating, microwave heating and far infrared heating, a new type of heating has been developed. 200826854 弋P Superheated steam heating. Superheated steam As the heating medium, there are some unique shapes in the food twisting system. Compared with the saturated sputum, it does not require the formation of > condensate water to overcome the dilution effect of direct heating of saturated steam. It has the advantages of low heat transfer resistance and heating efficiency compared to hot air heating. Compared to many other thermodynamics, superheated vapors, like saturated steam and boiling water, are the safest chemicals in the human body and are ideally suited for direct contact heating. Therefore, in Food Guard #, its application is constantly evolving. Applications that have been developed include food drying, food expansion, heat treatment of brewing materials, and sterilization of food materials and products. The study of superheated steam on the dry food is based on the fact that the superheat system is based on the medium, so it is relatively clean, and there is no hardening on the surface of the food during the drying process, so it can provide a higher evaporation rate, and Since there is no air in the dry state, it can make the food have less oxidation, less nutrient loss during drying, and the product has a high enthalpy due to the superheated steam. The water is used to make the product more porous and more astringent, and there is also the effect of sterilization and deodorization.
本發明人先前研究，發現可用過熱蒸氣蒸煮叛條，因 j於低濕齡氣，贿外表轉統驗者麟錢，過熱 洛氣溫度Γ%於100 C ’加熱時間短，但仍可提供足夠能量讓 米細胞帽浦化且將轉k水份加賊化，而將連續 性之澱粉糊膨發成多孔性構造其内部結構，具有與傳统蒸 汽類似的效果，經過測試也有相似的口感同時較乾燥的Z 200826854 ，’使得後續的摺疊動作中，不致使舨條潮濕，而表面黏 者：造成機械操作困難。據此而開發了㈣熱蒸氣為熱源 之豕庭式連、續式板條蒸煮成型機，獲中華民國專利 蚩 號：189191)。 ^ 【發明内容】 、是以二本發明人遂排除以傳統油炸方式烹煮食物，而 改以過熱錢當熱媒來進行非傳統油炸^味之蔬果或海鮮 肉，食品製作。其中，本發明之低油脂非傳統油炸之蔬果 1力工方法，主要係先將蔬果洗條後瀝乾，再將瀝乾後 之蔬果切片，使成薄片或條狀或塊狀，該蔬果切片可選擇 裹粉加蛋液，或不裹粉，之後將蔬果則喷油或浸沾油， 再利用180-2G(TC間之過熱蒸氣進行丨分鐘朗之油炸加 工、。而本發明之低油脂非傳統油炸之海鮮肉類食品加工方 法為將海鮮_清洗，清洗後之海鮮肉_成薄片或條狀 或塊狀，該切過之料或肉類可騎裹粉加魏，或不裹 粉’之後將海鮮肉類喷油或浸沾油，再利用勝細t間之 過熱蒸氣進行10-15分鐘之油炸加工。 因此，可知本發明之主要目的在於藉由過熱蒸氣之乾 、木速率較快’且處理之食品表面不會有硬化，並減少氧化， 及，熱過程可以提供較好的品f等之伽，使提供一種新 的疏果或海鮮肉類之健康食品及其_加王方法，不但可 維隹人S健康，且保留原風味、大幅降低油脂含量， 並建立無油煙廚房概念為其最優異之功效處。 【實施方式】 200826854 兮為使貝審查委員對本發明有更進一步之瞭解，# 下具體詳述之： ' * 首先，見第一圖，本發明經由下列之加工方法 果製成-種低油脂非傳統油炸之蔬果食品，該加卫步驟 (1)將蔬果洗滌後瀝乾。 〜 ⑵將瀝乾後之蔬果切片，可以人工或切 使成薄片或條狀或塊狀。 炸口 ^)。可選擇性要或不要將蔬果切片裹粉加蛋液以増油 ⑷將蔬果切片嘴油或浸沾油，再利用. 過熱蒸氣進行油炸加工，油炸時間為…鐘之内。之 |。依，工方法完成’即可得低油脂非傳統油炸之薜果 食口口（製成品之照片如附件一所示，其（a 之奴果 分別為以過熱蒸汽加工非傳統油 c ) 蔥）。 晋 加子、青椒洋 另見第1，本發明之另—實闕，為依 方法而可將海鮮肉類製成—種低 ^工 類食品，其加玉步驟為： 哪I轉之海鮮肉 〇)將海鮮肉類清洗。 ⑵將海鮮肉類切成薄Μ條狀或塊狀。 ⑶可選擇性要或不要m 以增油炸α味。 之辦肉喊粉加蛋液 (4)將切過之海鮮肉類噴 ^ t間之過«氣進行 200826854 分鐘。 肉類成’即可得低油脂非傳統油炸之海鮮 片如附件二所示，其（a)、（b)、 炸之雞塊、炸雜e & )分別為以過熱蒸汽加工非傳統油 承 、、…、排、花枝、豬排、蝦子）。 …肉類油炸）開發，此乃一新技術，國際 f 裏油炸，而\起树完全吸油’本技術過程非在油 讀时油或短暫浸油，故所生產油炸產 所以較健康。其成果將有助於帶動速食業、= ^豕庭新的健賴食調判慣，及維護μ人員健康， δ時推廣無煙自廚房概念風潮。 ’、 本毛明使用過熱療氣（Superheated steam)，過敎笑 氣是由乾飽和蒸汽（Dry saturated V事）繼續加熱而ς 成，不僅安全且具有較高的熱焓值，可使產品内的水分 短時間迅速紐，而使產品組織具多孔性，且過熱 最m源物質。由於加卫時甚少氧氣存在，炸'油'用量 有限，沒重覆使關題，所以沒有傳統油炸缺點。因此: 專利為一創新技術，將以過熱蒸氣取代傳統油炸之熱媒， 開發一個具有與油炸產品類似口味之低油脂非油炸之蔬 果、海鮮肉類食品與製程技術。 1 據上組構及實施說明，當知依本發明之方法所製之食 品確實較傳統式油炸之方法者較優異，且深具健康概余， 200826854 大大顛覆傳統調理方式，而為最佳之加工技術，使其經濟 效益加以提升，並更符合現代健康低油脂要求之優異性， 及建立無油煙廚房概念，以俾產業界實際應用，故已具有 產業利用性、新穎性與進步性，符合發明專利要件。 【圖式簡單說明】 第一圖係本發明之蔬果食品加工方法流程示意圖。 第二圖係本發明之海鮮肉類食品加工方法流程示意 圖0 12The present inventors have previously studied and found that it is possible to cook the rebel strips by using superheated steam, because the heat is low in wetness, and the bribe is transferred to the auditor, and the temperature of the hot air is less than 100 C', and the heating time is short, but still provides sufficient The energy causes the rice cell cap to be pulverized and the k-water is added to the thief, and the continuous starch paste is expanded into a porous structure to have an internal structure, which has a similar effect to the conventional steam, and has a similar taste after testing. Dry Z 200826854, 'so that in the subsequent folding action, the purlin is not wet, and the surface is sticky: causing mechanical operation difficulties. According to this, the (four) hot-vapor steam source was used as the heat source of the 豕-style continuous and continuous slat cooking machine, which was awarded the patent of the Republic of China nickname: 189191). ^ [Summary] The second inventor excludes cooking in a traditional frying manner, and uses superheated money as a heat medium to make non-traditional fried fruits and vegetables, seafood, and food. Wherein, the low-fat non-traditional fried vegetable and fruit 1 method of the invention mainly comprises first draining the vegetable and fruit, draining the strip, and then slicing the dried fruits and vegetables to form a thin slice or a strip or a block, the vegetable and fruit The slice may be selected from the powdered egg mixture or the powder, and then the vegetable and fruit are sprayed or immersed in oil, and then the 180-2G (the superheated steam between the TC is used for the frying process, and the invention is Low-fat non-traditional fried seafood meat processing method is to process seafood, _cleaned, washed seafood meat into thin slices or strips or blocks, the cut material or meat can be wrapped in flour, or not wrapped After the powder's, the seafood meat is sprayed or immersed in oil, and then the superheated steam between the fine powders is used for 10-15 minutes of frying processing. Therefore, it is known that the main purpose of the present invention is to dry the wood by superheated steam. Faster 'and the treated food surface will not harden and reduce oxidation, and the thermal process can provide better products, etc., so as to provide a new healthy food for thinning or seafood meat and its Method, not only can Weiwei S health, but also retain the original The taste, the oil content is greatly reduced, and the concept of the smoke-free kitchen is established to be the most excellent effect. [Embodiment] 200826854 兮 In order to make the reviewer of the Bay have a better understanding of the present invention, # detailed below: ' * First As shown in the first figure, the present invention is made into a low-fat non-traditionally fried vegetable and fruit food by the following processing method, and the curing step (1) is to wash the vegetable and fruit and drain. ~ (2) The dried fruits and vegetables Slices can be cut into strips or strips or blocks by hand or by cutting. Optionally or not, the fruit and vegetable slices should be wrapped in powder and egg liquid to remove the oil. (4) Slice the mouth and oil or soak the oil in the vegetable and fruit, and then use it. The superheated steam is used for frying, and the frying time is within . | According to the method of work, you can get a low-fat non-traditional fried fruit meal mouth (photograph of the finished product is shown in Annex I, (the slave of a is treated with superheated steam to treat unconventional oil c) ). Jinjiazi and Qingjiaoyang also see the first one. In addition, according to the method, the seafood meat can be made into a low-cut type of food, and the step of adding jade is: Which I turn the seafood meat 〇 ) Wash seafood meat. (2) Cut the seafood meat into thin strips or blocks. (3) It is optional or not to increase the frying of α. The meat is shouted with powder and egg liquid. (4) The cut seafood meat is sprayed between the air and the gas is carried out for 200826854 minutes. Meat is made into 'low-fat non-traditional fried seafood pieces as shown in Annex II, and (a), (b), fried chicken pieces, fried e & e) are unconventional oils processed by superheated steam, respectively. Cheng,,..., row, squid, pork chops, shrimps). ... meat fried) development, this is a new technology, international f fry, and \ tree completely oil absorbing 'this technology is not oil or short oil immersion during oil reading, so the production of fried food is therefore healthier. The results will help to promote the fast food industry, = ^ 豕 新 new health and food habits, and maintain the health of μ people, δ when promoting smoke-free kitchen concept. ', Ben Maoming uses Superheated steam, which is heated by dry saturated steam (Dry saturated V), which is not only safe but also has a high thermal value, which can be used inside the product. The moisture is quickly added to the product, and the product structure is porous, and the most m-source material is overheated. Due to the lack of oxygen in the presence of the defensive, the amount of fried 'oil' is limited, and there is no repetition of the problem, so there is no conventional frying defect. Therefore: The patent is an innovative technology that will replace the traditional frying heat medium with superheated steam to develop a low-fat non-fried vegetable, seafood meat and process technology with similar flavor to fried products. 1 According to the composition and implementation instructions, it is known that the food made according to the method of the present invention is superior to the traditional method of frying, and has a healthy surplus, 200826854 greatly subverts the traditional conditioning method, and is the best The processing technology has improved its economic benefits, and is more in line with the superiority of modern health and low oil requirements, and the establishment of a smoke-free kitchen concept, which has industrial application, novelty and progress. Meet the requirements of the invention patent. BRIEF DESCRIPTION OF THE DRAWINGS The first figure is a schematic flow chart of the processing method of the vegetable and fruit food of the present invention. The second figure is a schematic flow chart of the processing method of the seafood meat food of the present invention.