JP3215814B2 - Manufacturing method and food of stir fried onion - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing stir-fry onions used as a raw material for Western-style stewed dishes such as curry, bean sprouts, stew and the like. The present invention relates to a method for producing stir-fried onions. The present invention also relates to a food having a high flavor quality using the above-mentioned stir-fried onions.

[0002]

2. Description of the Related Art It is generally known that when making curry or the like, fried onions are used as a raw material for vegetables, thereby imparting a savory flavor to the curry or the like. However, when fried onion as such a vegetable material, especially in commercial-scale stir-fry processing, the use of cut raw onion causes problems such as bitterness, astringency and astringency in the final product. Tends to occur.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a method for producing a stir-fried onion which is excellent in sweetness, suppresses the generation of bitterness, astringent taste and astringency, and can improve the flavor of curry and the like. The purpose is to do. It is another object of the present invention to provide a food having high flavor quality using the above-mentioned stir-fried onions.

[0004]

According to the present invention, the onion is cut into a specific volume, and a flat type pot is used as the stirrer, so that the heat transfer surface of the stirrer is contacted without depositing the onion. In this case, it is possible to raise the temperature in a short time, and in this case, it is possible to produce a stir-fried onion with excellent sweetness and reduced bitterness by performing a stir-fry process at a specific temperature and time. This is based on the knowledge that

[0005] That is, the present invention is a method for producing stir-fried onions by frying cut onions in a stirrer,
(A) Raw onions are cut so that the volume of each piece is 0.02 to 8 cm ^3, and (b) a flat pot is used as a stirrer,
(C) The cut onion is immediately put into a stir-fryer, and after the throw-on, the onion time required to reach 90 ° C. when the onion is brought to the following (d) product temperature required for the stir processing is set The present invention provides a method for producing stir-fried onions, wherein the temperature is raised to within 35 minutes, and (d) the stir-fry process is performed at a temperature of 90 to 102 ° C for 10 to 120 minutes. Also, the present invention
A food product using the stir-fried onion obtained by the above-mentioned production method is also provided.

In the present invention, first, the peeled onion is cut. In this case, the onion has a volume of 0.02 to 0.02.
8 cm ^3, preferably cut so that 0.13~1cm ³ (the constituent (a)). The shape to cut is
Any of a dice shape and a slice shape may be used.

Next, the cut onion is fried in a stirrer. A flat-type pot is used as the stirrer (the above configuration requirement (b)).
The shape of the flat-type kettle consists of a bottom wall and side walls that stand substantially vertically around the bottom wall. In particular, the bottom wall is flat or the bottom wall is depressed. It is desirable to have a curved surface on the entire surface and a curved surface on the entire surface. The heat transfer area (usually the area of the bottom wall) of the flat type pot is 0.1 to 1.2.
m ² and the volume are preferably about 0.01 to 0.5 m ³ . The use of a flat-type pot having a large heat transfer area makes it possible to reliably achieve the temperature raising condition of the stir-fry process, which is a constituent requirement (c) described later. As a heat source of the flat type pot, an electric type, an electromagnetic induction type, a direct fire type by gas combustion, a steam type with a jacket, and the like are preferable. Further, those having a stirring function are preferable.

The cut onion is immediately put into a stir-fryer to reach the temperature of the following (d) required for the stir-fry process.
% Of the onion is preferably introduced into the stirrer, so that the following conditions (c) for the stir processing are properly achieved.

After the onion is put into the stirrer, when the onion temperature reaches 90 ° C. when the temperature of the onion reaches 90 ° C., which is necessary for the stir processing, the temperature is raised within 35 minutes, preferably. It is important that the time is within 30 minutes (the above-mentioned component (c)). That is, under these conditions, a stir-fried onion having a sweet taste, a high flavor quality and a soft texture can be obtained. If the temperature rise time exceeds 35 minutes, the stir-fried onion tends to be bitter and the texture tends to be hard. In addition, if the heating time until the temperature reaches 90 ° C. after being put into the stirrer is set within 10 minutes, higher-quality stir-fried onions can be obtained.

[0010] In addition, the stir-fry processing is performed at an onion temperature of 90 to 102.
C., preferably 95 to 100.degree. C. for 10 to 120 minutes, preferably 65 to 90 minutes (the above-mentioned constitutional requirement (d)).
This makes it possible to obtain a stir-fried onion having a sweet taste and a high flavor quality in combination with the condition of the constituent requirement (c).

The stir-fry treatment can be carried out by adding various fats and oils such as salad oil, lard, butter, beef tallow, lard, spices and seasonings. Oil is 3-20 per 100 parts by weight of onion
It is advisable to add 5 parts by weight, preferably 5 to 10 parts by weight. The stir-fry process is desirably performed so that the yield of the stir-fry onion is 25 to 75%. Stir-fried onions may be coarsely or finely pulverized with a comitrol or colloid mill. The stir-fried onion obtained by the above treatment has a sweet taste, a fragrant aroma, and is of high quality without bitterness, astringency, acidity, and astringency.

The stir-fried onions produced by the method of the present invention can be prepared from various types of Western-style stewed dishes such as curry, coconut, and stew, and roasts for cooking these dishes (solid, liquid, or paste-like, and diluted with water). Or simmered without diluting with water), various sauces, hamburgers, and various other foods.
In particular, the use of the stir-fry onion of the present invention is preferred for Western-style stewed dishes and sauces, since high-quality foods with a rich taste and aged taste can be obtained. It is also useful as a raw material on a commercial scale.

[0098] For example, in the case of producing curry roe, 11 to 43 parts by weight of the stir-fried onion obtained as described above,
Raw materials including 2 to 7 parts by weight of flour ruw, 3 to 8 parts by weight of powder raw materials such as spices, salt, and sugar, 8 to 31 parts by weight of paste raw materials such as vegetable and fruit pastes, and 9 to 62 parts by weight of water,
It can be manufactured by heating and mixing for 15 to 30 minutes until the temperature reaches 0 to 95 ° C. In particular, when a liquid oil such as a salad oil is used as the fat or oil, a smooth liquid roux can be produced at room temperature, and it is easy to cook.
Preservability can be imparted to the product by heat sterilization or the like as appropriate. In particular, curry produced using the stir-fry onion obtained in the present invention (including curry roe produced as described above)
Is of high quality utilizing the sweetness and fragrant aroma of the stir-fried onions.

[0014]

According to the present invention, the sweetness is excellent, the fragrance is aroma, and the generation of bitterness, astringency and astringency is suppressed.
It becomes possible to manufacture high-quality stir-fried onions that can improve the flavor of curry and the like. Moreover, it becomes possible to provide a food with high flavor quality by using the above-mentioned stir-fried onions. Next, the present invention will be described based on examples.

[0015]

EXAMPLES Example 1 1) Stripped raw onions were cut into 6 mm square pieces, that is, about 0.2 cm ³ per piece. 2) As a stirrer, the bottom wall is depressed with a curved surface over the entire surface, the heat transfer area (area of the bottom wall) is 0.4 m ² , and the volume is 0.
A 1 m ³ flat fire type pot with a stirring function was used. 20 kg of onion and 2 kg of salad oil immediately after the above cut into this flat type pot
And operated at an output of 40,000 kcal / hr. The volume of the onion charged occupied about 40% of the volume of the flat pot.

3) After the above-mentioned charging, the output of the flat pot was reduced to 40,000 to 8,000 kcal / hour so that the onion was not scorched, and was stirred for about 70 minutes while stirring (see below). Heating time was not included). During the treatment, the temperature of the onion was about 98 ° C., and the yield of the fried onion was about 30%. In the above case, the time required for the temperature of the onion to reach 90 ° C. after the onion was introduced was about 8 minutes. 4) The stir-fried onion produced as described above had a very sweet taste and a fragrant aroma, and was suppressed from generating bitterness, astringent taste, and astringency.

Example 2 12 parts by weight of the stir-fried onion prepared in Example 1 and wheat flour 6
Parts by weight, 6 parts by weight of powder raw material consisting of spices, salt and sugar,
A raw material consisting of 16 parts by weight of vegetable / fruit paste and 60 parts by weight of water was charged into a heating kettle with a stirring function, and heated and stirred for about 20 minutes to reach a temperature of about 95 ° C. to produce a liquid curry roe.

The curry roe produced as described above was a liquid, and when cooked and eaten, was of high quality with excellent savory body taste.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-81-12074 (JP, A) JP-A-64-55158 (JP, A) JP-A-54-140759 (JP, A) JP-A-62 58946 (JP, A) JP-A-63-79556 (JP, A) JP-A-63-167756 (JP, A) JP-A-7-250643 (JP, A) JP-A-6-327430 (JP, A) JP-A-2-238859 (JP, A) JP-A-57-170161 (JP, A) JP-A-10-23874 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/212 A23L 1/01

Claims (3)

(57) [Claims] 1. A method for producing a stir-fried onion by frying the cut onion with a stirrer, wherein (a) cutting the raw onion so that the volume of each piece is 0.02 to 8 cm ³ ;
(B) A flat pot is used as a stirrer. (C) The cut onion is immediately put into the stirrer, and the onion is brought to the following temperature (d) necessary for the stir processing after the addition. A method for producing a fried onion, wherein the temperature is raised to within 35 minutes until reaching 90 ° C., and (d) the sautéing is performed at an onion temperature of 90 to 102 ° C. for 10 to 120 minutes. . 2. The method according to claim 1, wherein the onion occupying 24 to 48% of the volume of the stirrer is charged into the stirrer. A food using the stir-fried onion obtained by the production method according to claim 1.