JPS59187759A - Pretreatment for preparation of dried food - Google Patents

Abstract

PURPOSE:To facilitate the vacuum drying of food, and to shorten the frying time of the food in vacuum, by slicing a food to proper shape, size and thickness, and immersing the food in a solution of a saccharide having relatively low molecular weight. CONSTITUTION:A food such as green vegetables, fruits, edible fungi, marine products, meat, etc. is, if necessary, sliced to a proper shape, size and thickness, and immersed in a solution of one or more saccharides having a relatively low molecular weight and high osmotic pressure and selected from monosaccharides, disaccharides, olysaccharides, starch syrup, dextrin, corn syrup, saccharified starch, etc. having a concentration of 10-75%, for 10min-24hr. 20-50% of water contained in the food can be removed by this process taking advantage of the osmotic pressure of the solution.

Description

DETAILED DESCRIPTION OF THE INVENTION (1j) The present invention relates to pretreatment for vacuum frying drying of side dishes, fruits, edible fungi, marine products, and livestock products.

1] The purpose of the present invention is (a) to reduce the apparent volume of raw materials (b)
To reduce the amount of moisture in the raw materials to facilitate vacuum drying (C) To shorten the frying time under vacuum (cl.
) Raise the frying temperature under vacuum to a relatively high temperature of about 1.10℃ to 130℃ without causing any changes such as value change or discoloration te) Maintain the original color, shape, and flavor of the raw material. To obtain a dried product by a vacuum frying method, which has good rehydration properties and a crisp texture.

(2) In the present invention, the raw materials are sliced into appropriate shapes as necessary. Before subjecting the raw materials to the vacuum frying process, they are processed into monosaccharides (glucose, fructose), trisaccharides (sucrose, maltose). , lactose, etc.), oligosaccharides, water, texturin, corn syrup, saccharified temporominol, etc., which have a high osmotic pressure, and are characterized by being immersed in a single or mixed solution of relatively low molecular weight sugars.

(3) In the practice of the present invention, if necessary, chemical seasonings such as common salt, glutamic acid sorta, inosinate hoops, glinone, natural seasonings such as soy sauce, various volatile extracts, lactic acid, citric acid, etc. may be added to the dipping solution. It is also permissible to add acids, spices, fragrances, etc. to serve as seasoning. Further, for example, in order to stabilize pigments such as chlorophyll and an-1-cyanine, the pH thereof may be adjusted, or metal salts such as magnenium and calcium may be allowed to coexist.

Although the details are not clear, the principle of the present invention is to reduce the rate of enzymatic reactions, chemical reactions, etc. by lowering the water activity in the tissue, and to reduce the hydrogen bonds between sugar molecules by penetrating high concentrations of sugars. This is thought to be because the activity of low-molecular-weight compounds decreases due to dipole bonds and the like.

The vacuum fry drying method has the following advantages: (a) drying time is short; (b) drying is completed at low temperature in a short time; therefore, browning, browning,
(C) The product obtained must be porous, have good water return properties, and have a crisp texture.fd) Oxidation and deterioration of oil. It has excellent advantages such as less depletion, and has the potential to replace the current freeze-drying method.

However, when it comes to vacuum frying, one must first be aware of the characteristics of the vacuum frying drying method and the characteristics of the raw materials.

(1) In the vacuum fry drying method, like the vacuum drying method, freeze drying method, etc., dehydration is performed in a completely sealed pressure-resistant container. Moreover, the dehydrated and evaporated water vapor must be condensed in a sealed state without lowering the degree of vacuum within the container and must be completely discharged into the container.

(2) As with the normal pressure frying method, dehydration is performed using oil as a solvent, so dehydration is performed in a limited oil bath (oil tank). In other words, the raw material must be immersed in the composition at all times.

(3) Most of the input raw materials not only have a high moisture content of around 90% (that is, 9 times the solid content), but also have a large apparent volume. The apparent volume here refers to the sum of the original volume of a given weight of raw materials and the volume of their empty parts.

If the raw material is further sliced into appropriate shapes and thicknesses as needed, the apparent volume will further increase and the original 3
~8 times as much.

(4) In order to maintain the color tone of the raw materials, the frying oil temperature is 105%.
It is said that a low temperature of 110°C or less is desirable. (For example, Japanese Patent Publication No. 55-83i0) The lower the temperature, the longer the frying time.

As mentioned above, in the vacuum frying drying method, raw materials that have an apparently large volume and a moisture content of about 90% are fried in a sealed pressure-resistant container in an oil tank with a constant volume, and the temperature of the frying oil is low. There must be. Further, the moisture in the input raw material is condensed in a separately sealed vacuum container, and must be completely discharged from the apparatus without reducing the degree of vacuum.

The above characteristics mean that it is difficult to apply the vacuum fry drying method to mass production. Therefore, improving productivity and mass production are the keys to commercialization.

In order to improve productivity, raw materials are dried to a moisture content of 20% or less before vacuum frying (Japanese Patent Publication No. 51-8788).
), or normal pressure 160℃~ in the first stage
1. Fry at 90℃ oil temperature until the moisture content is reduced to 5% to 20% (
(Special Publication Act, 1984-665), or impregnated with soluble Tenbuno as a pre-processing process for vacuum frying (Special Publication Act, 1987-1986).
88800') is known.

However, the above method requires separate drying equipment, and the drying process takes a long time, and the temperature in the first stage is 160°C to 190°C.
Once fried in hot oil, the problem is that the oil oxidizes and deteriorates. In addition, the method of soaking in soluble tenobuno is
Due to the low harbor induced pressure, it is not very effective in removing contained moisture, which is the objective of the present invention, and the frying oil temperature is also 110%.
℃ is the limit; frying at higher temperatures will cause a change in color. (Equity: 55-83,800) This means that the frying time is longer than in the processing method of the present invention.

In addition, when drying vacuum frying, if the raw material to be fried is unprocessed and the amount of raw material to be fried is very small (not suitable for profitability), it is fine, but the raw material pieces are large and the thickness is 2 cm.
m~3cm or more, or when there is a large amount of raw material to be charged, the temperature is 105℃~110'C1 vacuum IQ
Q mm T-Tg already shows no browning or burning, the color tone has changed, and it is difficult to produce a crisp product.

Even if it becomes crisp, it will become soft after 5 hours or the next day, and the color tone will change significantly over time. This means that bound water and free water within the central cell within the section cannot be removed at that temperature and vacuum level.

As a result of many years of intensive research in order to improve the drawbacks of the vacuum fry drying method mentioned above, the present inventor has discovered that the raw material sections sliced into suitable shapes, sizes, and thicknesses are prepared according to type 1 (glucose, fructose, etc.). ), trisaccharides (sucrose, maltose, lactose, etc.)
, oligosaccharide, starch syrup, texturin, corn norolla, saccharified template, etc. in a concentration of 10% to 75%, or
We have established a pretreatment technique in which tissue is immersed in a mixed solution for 10 minutes to 24 hours to dehydrate it and at the same time impregnates the tissue with the solution.

According to JP-A-55-38300, it is claimed that when these 11 are treated with an aqueous solution of saccharides, -saccharides, undesirable discoloration such as 1 discoloration may occur. For example, it is clear that by selecting the frying temperature and time, drying can be achieved without such discoloration.

The optimal conditions for the type of solution, concentration, mixed recipe, immersion time, solution temperature, immersion impregnation method (for example, heating and steaming with the solution, vacuum displacement method, vacuum pressurization method, etc.) in this immersion process are Needless to say, it shines depending on the type, shape, size, thickness, etc.

The raw materials used in the processing steps of the present invention are washed, drained, sorted, and if necessary I) raw material sections sliced into appropriate shapes, sizes, and thicknesses, or if necessary, blanched or rapidly cooled. Needless to say, it is a drained raw material.

Furthermore, the present invention also includes immersing frozen stored items in the treatment solution after thawing or while frozen.

The effects of the soaking step before vacuum frying of the present invention are as follows: That means shorter frying time,
It has a remarkable effect on cost reduction and productivity by increasing the amount of raw material charged into a certain container, reducing fuel costs for moisture removal, reducing the burden on condensers and vacuum pumps, and improving yield rates. be.

(2) Penetration of the solution into the tissue increases the retention due to the increase in solid content, resulting in a decrease in oil absorption. This reduction in oil absorption has the effect of reducing the harsh taste, reducing oil leaching during rehydration, and preventing oxidation of fats and oils during storage. This is based on the principle of frying, in which oil is adsorbed by replacing it with evaporating water.

For example, the oil content of a pineapple product pretreated according to the present invention is 16.7% before centrifuge treatment and 1% after treatment.
The oil content was 2.9%, making it a product with a good oil content that is unimaginable for a fried product. The oil content of the untreated product (conventional product) is 37.4%.

(3) The pretreatment step of the present invention makes the raw material sections flexible, so that their apparent volume is significantly reduced and the amount charged into a given container is increased. The volume of spinach paste and kake is reduced to 1/15th due to its pretreatment.

(4) The raw material that has undergone the pretreatment process of the present invention is heated to 110°C]
Even when vacuum fried at a high temperature of ~130°C, there was no difference in color, flavor, etc. compared to frying at 105°C.

The temperature conditions and 1y-C in the conventional vacuum frying method are 10
The limit was 5°C to 110°C. (Tokuko Sho 55-3
8300, JP-A-57-22652) This is effective in shortening the frying time.

In addition, asparagus, green beans, green soybeans, carrots cut into pieces, or sliced 4 mm to 1Q mm thick, do not easily turn into crisps at a temperature of 105°C to 110°C, or are very difficult to crisp. It takes a long time (30 to 50 minutes).

However, when the pretreatment process of the present invention is carried out,
Even when fried in oil at a temperature of 30°C, there is no change in color or flavor, and a crispy product can be obtained by frying for 15 to 25 minutes.

For example, snow peas subjected to the pretreatment process of the present invention still retained their blue color even at an oil temperature of 120'C.

Similar to the principle of high-temperature instant sterilization of fruit juice, this high-temperature, short-time frying has good nutritional effects.

(5) The solution impregnation of the present invention imparts an appropriate 4-year-old taste to the product by selecting sugars. For polyacidic fruits such as pineapple, kiwifruit, and Kunimitsu apple, by adjusting the type, composition, and concentration of the solution, a preferable acid ratio of 1↑ can be achieved, which is very delicious.

(6) The pretreatment method of the present invention has the effect of reducing the volume of the raw material itself and strengthening the meat quality through osmotic dehydration, and is particularly effective when vacuum frying drying kiwi fruits, strawberries, etc. It can prevent the meat from falling apart during the preparation of raw materials and vacuum frying process.

(7) When the pretreatment method of the present invention is carried out, there is no need to use any particular antioxidant, and the color tone of the raw material is not affected for a long time before frying.

For example, when it comes to bananas,
As in, ``The time it takes to fry banana pulp pieces is
It is preferable that the time be as short as possible, and good results can be obtained if the time is within about 20 minutes, preferably within 15 minutes.

(8) In this processing method, there is no need to use antioxidants or quality improvers, and additive-free frying oil is sufficient.

Obtaining additive-free products is an essential element for health foods, along with the fact that the oil absorption rate is 20 parts or more. However, if desired, it is also possible to use hitamino C1, hitamine E1, citric acid, phytic acid, etc. in combination.

(9) The oil content of the vacuum fried dried products subjected to the wood pretreatment method is 20% or less, and most of them (11) exhibit an oil content of 12.9 to 18%, and have a long shelf life.

For example, the oil content of pineapple was 12.9% and banana was 13.6%. The present invention will be specifically explained below with reference to Examples, but the scope of the present invention is not limited thereto.

Example 1 Remove the streaks from the Grimbinos, cut into 2-3cm pieces, wash, drain thoroughly, blanch at 95℃ to 100℃ for 3 minutes, and rapidly cool under running water.After cooling, remove from the water. Drain, drain, and immerse in a 30% aqueous solution of a mixture of 20 parts glucose, 40 parts watermelon, and 40 parts texturin as solid contents. Soaking time is 3 to 5 hours, longer in winter and shorter in summer. After soaking, the raw materials are taken out and drained for 30 minutes. When treated with this method, 63mmH
Fry for 15 minutes at 125°C to obtain 1 dry crisp with good water rehydration properties, retaining its bright green color and good flavor, with a water content of 3% or less and an oil content of 18.1%. When fried without this treatment, a bright green product (]2) was not obtained.

Example 2 Take the green soybeans from the west and boil them at 95°0 to 100°C for about 3 minutes. It is rapidly cooled in running water and immersed in a 35% aqueous solution of a mixture of 0 parts sucrose, 40 parts glucose, and 50 parts Text I to phosphorus for 4 to 6 hours, drained for 30 minutes, and vacuum fried.

By frying for 20 minutes at 6 Q mm Hg and 130° C., a crisp dried product with moisture content of 3% or less and oil content of 19.1%, which retains its green color well and has good rehydration properties, was obtained. In the case where the treatment of the present invention was not applied, it was not possible to obtain a dried product that retained green color under the same conditions.

Example 3 Fried Garlic The corms of garlic are loosened one by one, and the outer skin etc. of the garlic are completely removed. Slice it into 1.5-2 mm pieces. Small grains can be left alone.

The solid content of the raw materials is 50 parts of Tekisu I/Rin, 5 parts of starch syrup
Boil the mixture in a double boiler with 45% solution of 0 parts of the mixture. Let it bounce for 1 minute, stop heating, leave it as it is for 2 minutes, take it out of the double pot, put it in a container, and immerse it in the same solution for 2 to 4 hours. After soaking, drain the water and place it in a frying basket for vacuum frying, at a final temperature of 105°C.
Even at ~120°C, there was no change in color tone or texture, and a crisp product with good water permeability was obtained. It has an oil content of 17.5% and a water content of 2.5%, and can be used as a stamina snack in place of chemicals. When steaming together with the solution, make sure that the raw material is always immersed in the solution.

Example 4 Fried Apples Peel the apples and cut them into quarters or eights, about 25
Slice the slices into ~3Qmm thick slices. Soak the raw material slices in a 35% mixture of texturin, water, and 50 parts (as solids) for about 3 to 5 hours, then drain. do. For varieties with high acidity, increase the concentration and lengthen the soaking time, and for varieties with low acidity, lower the concentration and lengthen the soaking time. After the pretreatment, drain the food and place it in a frying basket for vacuum frying. Temperature 105℃~11
Perform within a range of 5°C (final temperature). The product has a good color and texture and is crisp, with an oil content of 18.5%.
The moisture content was above 3%. When the solution concentration is low, the frying temperature during frying is 05°C to 110°C, and when the concentration is high, the final temperature is 110°0 to 15°C to shorten the frying time.

Example 5 Kinu → I Remove the twigs and sinews of yafly Kinusaya and heat at 95°C to 1. Plantinog for 2 minutes at 0°C, quickly cool, drain, and add Textrin 5.
Soak for 3 hours in a 40% solution of a mixture of 0 parts and 50 parts excluding water, and vacuum fry at a final temperature of 15°C. The product has good color and flavor, has a crisp texture, and has good rehydration properties; it rehydrates in 3 to 4 minutes in boiling water, turns bright green quickly, and has the same crispness as green vegetables. there were. The water content was 3% or less, and the oil content was 19%.

Example 6 Fried fried chicken from frozen J-kinu saya → thaw by soaking in water at room temperature or (1
5) Let it thaw as it is, wait until the white ice on the surface has melted, then immerse it in a 40% solution of a mixture of 50 parts of Textrin and 4,850 parts of water for 3 hours, and vacuum fry it at a final temperature of 115°C. . The product has a water content of 3% or less and an oil content of 19.
% or less, and the quality and other aspects of the product were the same as in Example 5.

Example 7 Banana fries Bananas with black spots on the skin were peeled and subjected to the same ripening process as commercially available yellow bananas for raw consumption.
150 parts of saccharified tempura, sliced into 3 mm pieces, 50 parts of water lead
A 30% solution of the above mixture is prepared, and the sliced sections are immersed in this solution for about 20 to 30 minutes and drained. The mixture is placed in a frying basket and vacuum fried at a final temperature of 103°C to 108°C. The product had a water content of 3% or less, an oil content of 13.6%, a golden color, a crisp texture, and the original flavor of banana.

Example 8 Pineapple fry (16) Peel and remove the skin, cut a pineapple into 6-8 fan shapes on a fir and slice into 7 mrn thick slices. 3 of a mixture of 35 parts of texturin, 40 parts of water, and 25 parts of sucrose.
It takes about 4 hours to soak in a 5-40% solution. Place A2 in a basket and vacuum fry at a final temperature of 115°C. The product has a suitable sourness and sweetness.
It is a crisp product that retains the original pine color and flavor, making it a delicious food. The type and concentration of sugar is adjusted according to the raw materials for summer products (1↑ more flavor and less acidity) and winter products (more acidity), and for summer products with less acidity and high sugar content, sugar-free products and 17. good.

Example 9 Fried Carrots Peel and cut carrots into appropriate shapes with a thickness of 3.5 mm, or cut into 5 mm squares at 98X] to 100°C.
Blanch for about 2 minutes, then cool quickly for 4 minutes for tice-shaped pieces. Vacuum frying is performed by soaking in a 33% solution of a mixture of 50 parts Textrin and 50 parts water/IA for 5 hours to a final temperature of 120°C or less. Adjust the soaking concentration and soaking time depending on the purpose (for soup or snacks), etc. (For Thai-shaped items, the concentration should be higher and the soaking time should be longer, and the frying temperature should be 125℃). You may add and mix 2.5 to 3.5% of the solution. The product has the original color and flavor of carrots, has a crisp texture, has good water permeability, and has an oil content of 17%.
The moisture content was 3% or less.

Example 10 Fried onions Divide an onion lengthwise into two and slice into 6-7 mm wide pieces. (You can also cut it into minced meat) Text 1 to Rin 4
3 to 40% solution of a mixture of 0 parts and 60 parts of main substance.
Soak for 5 hours and drain and prepare in Hasuka for frying.
Vacuum frying is performed so that the final temperature does not exceed 1.1.5°C. Even at 120 degrees Celsius, there is a slight change in color tone (but not a problem as a product). The product has good color and flavor, is crispy, and has good water permeability, with a water content of 3% or less and an oil content of 18.
Shinji at 5%.

Example 11 Fuki fry Fuki was washed; drained with water and cut into white meat (root) and green meat (top).
+ 2 parts of a mixture of 50 parts of texturin and 50 parts of water
Make 5% and 30% solutions. Blue meat in 25% solution
~3 hours, the whites are soaked in a 30% mixed solution for 3-4 hours. Alternatively, the solution may be impregnated by a vacuum displacement method. The apparent volume after sectioning is -. The final temperature of green meat is 95°.
C: and the white meat is vacuum fried at +05 r:. The product had excellent water recondensability and had the original color tone and flavor, especially a flavor different from that of freeze-dried products. 1) Its oil content was 15% and its water content was 2.5%.

Example 12 Fried Pumpkin Slice pumpkin lengthwise into appropriate widths (maximum 35mm), 31' thick.
Slice into n In. Soak in a 40% water solution for 4 hours. You can also use the vacuum displacement method, and drain it (19
) and vacuum fry at a final temperature of 115°C to 120°C.

The product retains its original color and flavor and is crisp. The oil content was 16.2% and the water content was 2.5% or less. Raw material slices are immersed in a solution and steamed (95°C to 100°C).
) After 1 minute, immerse it in the liquid for 20 minutes, pull it out, drain it, and fry it 4% empty using the method described in -.

Examples 13 and 14 Matsutake mushrooms and fried Matsutake mushrooms were washed with water at -C98°C.
Plantain for about 8 minutes. Blanch large grains for 9 to 10 minutes, small grains for 7 minutes, then slice with a slicer for about 1 minute.
Slice into 8-2 mm pieces, drain and add 40 parts of a mixture of 50 parts of water rings, 46 parts of dex I/phosphorus, and 4 parts of common salt.
% solution for about 5 hours, drain it and vacuum fry at a final temperature of 115°C to 120°C. The product retains its original color and flavor, and has a crunchy texture that makes it a great snack for high-quality alcoholic beverages. Oil content is 16.6% and water content is 2
．． It was 5%.

(20) Example 15 Spinach Wash and drain spinach, and measure the length of the spinach into B.
Omll+, the confectionery part was cut into pieces of -51111n and immersed for 3R in a 28% solution of a mixture of 50 parts of Text I to Reno and 50 parts of water. The apparent volume of spinach after cutting was 8 times larger, and the apparent volume after soaking was -the apparent volume after cutting. Drain it] and vacuum fry at a final temperature of 115°C. If the final temperature was 95°C, the frying time would be longer, but no difference in quality was observed between the two.

Example] 6 Cabbage Wash cabbage 5 times, cut it lengthwise, and then cut it into pieces with a width of 1Qm.
Cut to m. 30 parts of glucose, 30 parts of text 1,
Soak for 3-4 hours in a 28% solution of a mixture of 1'F40 parts of water (the apparent volume after sectioning has decreased to ~100%), drain in a colander and vacuum fry at a final temperature of 105:~110°C. j
=. The product had an oil content of 3% and good water permeability.

Example 17 Fried pork and fried frozen pork Lean pork was cut into a 25 mm width. ．． ．． ．． Cut the meat into chunks with a height of 30mm (the length does not have to be constant). Blanch the meat until a slight red color remains in the center, cool quickly, and then cool it down for about 2 to 2 minutes.
Section into 51 parts m. This section? Text 1-
1] Approximately 6 ml of
Soak for an hour, drain, and vacuum fry at a final temperature of 125°C. The product is white, crunchy and a little hard, but the condensation property is good and it becomes white after condensation. The oil content is 9.8% and the water content is less than 3%. The above method is suitable for dry products for Innostand, but for snacks, seasonings can be appropriately added during dipping or after frying to remove oil. The frozen product was cut into chunks of appropriate size at the end of thawing, branched, and the subsequent processing steps were the same as in the previous series, and exactly the same dried product was obtained.

Example 18 Frozen oysters Frozen oysters or chilled fried oysters Frozen oysters are thawed at +01, and chilled oysters are flannotched in boiling water for 1 to 2 minutes in A, then rapidly cooled and drained. Then, it was immersed in a water salmon solution with a concentration of 55% for 5 to 7 hours, drained, and vacuum fried at a final temperature of 120° C. or lower. The color tone was generally good (noticeably less coloring than dried oysters) and the flavor was also good. The product has an oil absorption rate of 18.9% and a water content of less than 2.5%, and has good water condensation properties. - Promising for use in food. Fresh oysters were washed and then blanched, but after that they were the same as frozen oysters, and there was no difference in the products.

(23) Procedural amendment (method) % formula % 3 Relationship with the case of the person making the amendment Patent applicant 4, Date of amendment order July 61, 1982] 5, Subject of amendment Contents of amendment to application/specification 6 An engraving of the application (no alterations to the contents) An engraving of the specification (no alterations to the contents) Both are as attached (24)

Claims (1)

[Claims] Vegetables, fruits, edible fungi, marine products, livestock products, etc., if necessary, sliced into appropriate shapes, sizes, and thicknesses b, monosaccharides, trisaccharides, and polysaccharides with high semipermeability, main building; 1. A pretreatment method for producing vacuum-fried dry foods, which is characterized by immersion in a single solution of relatively low molecular weight saccharides, such as texturin, corn syrup, and saccharified denopno, or in a mixed solution thereof.