JPH0697968B2 - Method for producing reduced pressure fried food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing a vacuum fried food product having a low lipid content.

[Conventional technology]

Oil confectionery such as potato chips (confectionery containing 10% or more of fats and oils) has a good deodorant taste and has an umami derived from oil, and has the advantage that it has a good mouth feel, but on the other hand, it is oiled because it is fried under normal pressure and high temperature. It has drawbacks such as high content, high calories, high oxidation rate, large browning and large color change of raw materials.

The depressurization fry method has recently been attracting attention as a fry method that has improved such drawbacks. The outline of the manufacturing process is shown in FIG. Because this frying method fries at low temperature under reduced pressure, there is little coloring of the product due to oil burning, the natural color tone, flavor and taste of the raw material dough are retained, there is little water, and it has a porous and crisp texture. In addition, as a fried food, it has low oil content and low calorie (eg, commercial potato chips is usually 35-40%, but vacuum frying products are 15-30%). However, it has been in the limelight for the past one or two years in line with recent needs for health and energy conservation in the food market.

In the pressure-reduced fried food, as a pretreatment, it is generally immersed in a sugar solution as shown in Fig. 1 because of the following reasons: (1) The sugar is replaced with the water in the raw material to improve the yield (product yield). Increase (2) suppression of lipid absorption during frying in response to sugar absorption (3) improvement of texture.

These advantages are further improved by performing the sugar soaking under reduced pressure and can be processed in a shorter time. This vacuum immersion is already described in JP-A-54-113459. Further, JP-A-60-37940 describes that the addition of 1 to 5% ethanol to a sugar solution has a combined effect with sugars on microbial contamination.

[Problems to be solved by the invention]

Disadvantages of vacuum frying are low temperature treatment, no frying-like flavor, no bactericidal effect, and low oil content compared to normal atmospheric frying products. There are many points, such as%. Therefore, further reduction of this not only enhances the value as a health food, but also reduces the content of lipids that are susceptible to oxidative deterioration, and thus enhances the shelf life of the product. This is an essential task.

It is an object of the present invention to provide a method for producing a vacuum fried food product having a low lipid content as compared with the products obtained by the conventional techniques.

[Means for solving problems]

Briefly describing the present invention, the present invention relates to a method for producing reduced pressure fried foods, wherein in a pretreatment step of reduced pressure fried food, fruits or vegetables are immersed under reduced pressure in a sugar solution to which 10 to 30% (volume) of ethanol is added. To reduce the lipid content of frying products.

The sugar solution as used herein means a solution of monosaccharides, oligosaccharides, textulin, starch syrup, sugar alcohol, etc. which are generally used in food processing, and soluble starch (Japanese Patent Publication No. 55-33300).
In addition, it does not contain the special sugars (oligoglucosyl fructose, reduced starch syrup or dextrin) found in JP-A-60-37940.

The effect of addition of ethanol according to the present invention is not in atmospheric pressure immersion, but is a synergistic effect that appears for the first time by immersion under reduced pressure, which means that when ethanol evaporates during reduced pressure,
The substitution of water and sugar in the raw material is promoted because the structure of the raw material is made porous, or because of the stirring effect, or because the viscosity of the sugar solution is decreased by the addition of ethanol or the osmotic pressure is increased. It is estimated that

The product obtained by this vacuum alcohol dipping method has less change in storage due to a decrease in lipid content, and can be a low-calorie food with improved texture. Therefore, the present invention is obviously different in purpose from the above-mentioned JP-A-60-37940 and differs in the concentration range of ethanol.

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

Figure 2 shows apple (Tsugaru) slices immersed in normal pressure or reduced pressure,
It is the result of graphing the analysis values of the lipid and sugar contents of the product fried under reduced pressure. In the pressure-reduced soaking, we also examined the ethanol-added group together with the control group (ethanol-free sugar solution-immersed group). As a result, the reduced-pressure soaked group had a lower lipid content than the normal-pressure soaked group, and ethanol The lipid content decreased as the addition amount increased (the sugar content increased correspondingly).

Table 1 shows the amount of ethanol added to the dipping sugar solution and the lipid content of the product.
It is a table showing the relationship between storability and texture.

As a result, the lipid content decreased to the ethanol addition amount of 15% and reached the equilibrium. The preservability and texture also correlate with that. The lower the lipid content, the better the preservability and the crispy texture was increased in the sensory test, and good results were obtained in the range of 10-30% ethanol addition. Again 30
Addition of ethanol in excess of 5% is disadvantageous in terms of workability and cost. Therefore, based on these results, it can be said that 10-30% of the amount of ethanol added is appropriate.

FIG. 3 is a graph showing the results of examining the reduced pressure immersion conditions.

In Fig. 3, When 15% ethanol was added and the product was soaked under reduced pressure under the conditions, the lipid content of the product was reduced to 50% Hg,
5 minutes, no ethanol was added), and a lower mark indicates a lower mark, and a mark x indicates a higher mark.

Therefore, it is estimated that the range above the dotted line in the figure is effective for the conditions under which the lipid content decreases by adding 15% of ethanol compared to the control group.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

Example 1 2 kg of apple (Tsugaru) was washed, cored, and sliced with a slicer.
Slice it to a thickness of mm, soak it in 1% saline for a few minutes, and then drain it to remove the sugar solution (DE35 starch syrup, brix (Brix).
x) 40).

The sugar immersion is performed under normal pressure (atmospheric pressure) for 2 hours in the ethanol-free section, and under reduced pressure at 50 mmHg for 15 minutes.
For ethanol 5, 10, 15 and 80% (volume) addition section,
200 g of each raw material was immersed.

After a lapse of a predetermined time, honey was cut into pieces, and a pressure-reducing fryer was used in a pressure-reducing fryer experimental machine (manufactured by Sakuma Manufacturing Co., Ltd., oil capacity: 15) using palm oil. Fry conditions are 110 ℃, 20mmHg, 1
Frying was carried out under the condition of 5 minutes, the sample basket was pulled out of the oil, the oil was drained while occasionally shaking under reduced pressure for 7 minutes, and after completion, it was cooled with cold air to obtain about 50 g of each product.

The product was analyzed for lipids and sugars, and the storage properties and textures were examined. The results are shown in Fig. 2 and Table 1. In the ethanol-added group, apple chips having a low lipid content and excellent storage properties and texture were obtained.

Example 2 Pumpkin was sliced in the same manner as in Example 1, and 300 g of each of the sugar solution-untreated area and the ethanol 15% (volume) -added area was soaked under reduced pressure of 100 mmHg for 30 minutes, and then cut into slices. It was evacuated and fried at 10 ° C for 20 minutes at 20 mmHg or less.

As a result, about 110 g of each product was obtained, and when analyzed, a product with a low lipid content was obtained from the alcohol-added section.

Example 3 Kyuye was sliced in the same manner as in Example 1, and the ethanol-free section and the ethanol 15% (volume) -added section of the sugar solution were soaked under reduced pressure of 50 mmHg for 15 minutes, and then cut into 10 pieces.
It was fried under the conditions of 0 ° C., 30 mmHg, and 10 minutes.

As a result, a product having a lower lipid content was obtained from the alcohol-added group as compared with the other groups.

〔The invention's effect〕

As described above, according to the present invention, when the raw material is soaked in sugar as a pretreatment for the vacuum frying, the fat content of the vacuum frying product is reduced by adding ethanol and vacuum dipping, and as a result, the quality due to the deterioration of the lipid is achieved. The remarkable effect is obtained that the reduction rate is reduced and a vacuum fried food having an improved texture is obtained.

[Brief description of drawings]

FIG. 1 is a schematic diagram of a manufacturing process of a conventional general vacuum fly,
FIG. 2 is a graph showing the effect of addition of ethanol in vacuum immersion (pretreatment) based on the analysis values and the like of apple vacuum fried products, and FIG. 3 is a graph showing the relationship between immersion time and the degree of vacuum.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-60-37940 (JP, A) JP-A-54-113459 (JP, A) JP-A-59-187750 (JP, A)

Claims (1)

[Claims] 1. To reduce the lipid content of frying products by immersing fruits or vegetables in a sugar solution added with 10 to 30% (volume) of ethanol under reduced pressure in a pretreatment stage of reduced pressure frying. A method for producing a reduced pressure fried food, comprising: