JP6759040B2 - How to make dried food made of pepper - Google Patents
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Description
本発明は唐辛子からなる乾燥食品の製造方法に関するものである。 The present invention relates to a method for producing a dried food product made of pepper.
スナック風の乾燥食品を製造するための乾燥法の一つとして、従来から原料を減圧環境下で油ちょう（減圧油ちょう）して水分を取り除く方法が知られており、例えば特許文献１では、果実や野菜などの原料における可食部分に対し凍結−解凍−再凍結の処理を施してから当該減圧油揚げを行なう工夫が提案されている。さらに、特許文献２では、減圧環境下でフライ（減圧油ちょう）する真空フライヤーで、タマネギ、かぼちゃ、サツマイモ、ニンジン、大根などの素材を油中と油面の位置を移動させながら、素材を油中で攪拌させながらフライさせることで不良品を減少させるフライ製品の製造を行う工夫が提案されている。 As one of the drying methods for producing snack-like dried foods, a method of removing water by oiling a raw material in a reduced pressure environment (decompressed oil) has been conventionally known. For example, in Patent Document 1, It has been proposed that edible parts of raw materials such as fruits and vegetables are subjected to freeze-thaw-refreeze treatment and then fried under reduced pressure. Further, in Patent Document 2, a vacuum fryer that fries in a reduced pressure environment is used to oil materials such as onions, pumpkins, sweet potatoes, carrots, and radishes while moving the positions of the oil in the oil and the oil level. It has been proposed to manufacture frying products that reduce defective products by frying while stirring inside.
上述した減圧油ちょう法による乾燥は、野菜や果実といった原料の色素が残り易く、低温で油ちょうすることから栄養素やビタミンを比較的破壊し難い調理である。また、原料からの水分蒸発が活発に行なわれることに特徴があることから、これにより得られる乾燥食品は、サクッとした食感が得られるという効果がある。 Drying by the vacuum oiling method described above is a cooking in which pigments of raw materials such as vegetables and fruits tend to remain, and since oiling is carried out at a low temperature, nutrients and vitamins are relatively hard to be destroyed. In addition, since the water content from the raw material is actively evaporated, the dried food obtained by this has an effect of obtaining a crispy texture.
そこで本発明者にあっては、減圧油ちょうによる乾燥処理を行なうことでサクッとした食感の乾燥食品が得られる点に着目し、ホールの生唐辛子に対して前記減圧油ちょうによる乾燥処理を行ない、色味がきわめて鮮やかで、唐辛子のホール形状であるスティック状のつまみ易く食し易い形態の乾燥食品を製造することを試みた。 Therefore, the present inventor pays attention to the fact that a dry food having a crispy texture can be obtained by performing the drying treatment with the reduced pressure oil butterfly, and the dry treatment with the reduced pressure oil butterfly is performed on the whole raw pepper. Attempts were made to produce a stick-shaped dried food that is extremely bright in color and has a whole-shaped pepper shape that is easy to pick and eat.
しかしながら、生唐辛子は空洞の子房室があるため、減圧油ちょうを行なうと子房室の空気が膨張して果皮が裂けてしまい、唐辛子独特の形状が崩れてしまうという不具合があった。 However, since raw pepper has a hollow ovary chamber, when decompression oil is applied, the air in the ovary chamber expands and the pericarp tears, causing a problem that the shape peculiar to the pepper is destroyed.
本発明は上記事情に鑑み、生唐辛子を用いてその形状を損なうことなく減圧油ちょうにより乾燥することを課題とするものであり、より具体的には、生唐辛子を材料とした、輪切りや糸状に裁断された物でなく、収穫された唐辛子がもつ固有の形状を維持した新規な乾燥食品を提供することを目的とするものである。 In view of the above circumstances, an object of the present invention is to use raw pepper and dry it with a vacuum oil basin without damaging its shape. More specifically, the present invention is made of raw pepper as a material, and is sliced or filamentous. The purpose is to provide a new dried food that maintains the unique shape of the harvested pepper, not the one that has been cut into pieces.
本発明は上記課題鑑みなされたものであり、萼近傍部分に果皮を貫通する切れ目と、尖頭部分に脱油孔とを施した生唐辛子を、減圧環境下で油ちょうによって被油ちょう物の乾燥を行なう減圧油ちょう工程により前記生唐辛子を乾燥させることを特徴とする。 The present invention has been made in view of the above problems, and a raw pepper having a cut penetrating the calyx in the vicinity of the calyx and a degreasing hole in the pointed portion is subjected to oiling in a reduced pressure environment. It is characterized in that the raw pepper is dried by a vacuum oil calyx step for drying.
本発明は、上記果皮を貫通する切れ目を、中央胎座の長手方向に沿って果皮を貫通する線上の縦切れ目にすることを特徴とする。 The present invention is characterized in that the cut penetrating the pericarp is a vertical cut on a line penetrating the pericarp along the longitudinal direction of the central placentation.
本発明は、上記尖頭部分を、尖頭方向に対して傾斜した角度で切断除去して、上記脱油孔を尖頭形状にして開口することを特徴とする。 The present invention is characterized in that the pointed portion is cut and removed at an angle inclined with respect to the pointed direction to open the deoiled hole in a pointed shape.
本発明は、刃体で生唐辛子を貫いて、上記切れ目が対にして形成されることを特徴とする。 The present invention is characterized in that the above-mentioned cuts are formed in pairs by penetrating the raw pepper with a blade.
本発明は、前記減圧油ちょう工程の後、回転式の脱油を行うことを特徴とする。 The present invention is characterized in that rotary deoiling is performed after the decompression oiling step.
本発明によれば、生唐辛子を減圧油ちょうしている時点で、その生唐辛子に設けられている切れ目や脱油孔から水蒸気が抜け出るようになり、子房室の内部の圧力が高くならず、果皮の裂けを防止することができるので、生の唐辛子の形状をそのまま維持することができる。 According to the present invention, at the time when the raw pepper is oiled under reduced pressure, water vapor escapes from the cuts and deoiling holes provided in the raw pepper, and the pressure inside the ovary chamber does not increase. Since the tearing of the peel can be prevented, the shape of the raw pepper can be maintained as it is.
本発明によれば、萼近傍の切れ目を中央胎座の長手方向に設けるため、乾燥に際して果皮が中央胎座に向けてやや縮むように変形しても、当該切れ目は唐辛子のしわ状に見えることで目立たなくなる。さらに、長手方向に切れ目が入ることで、唐辛子の形状が反りにくくなる効果も期待でき、そのため一層生の唐辛子の形状維持に資することとなり、商品性を損なうことがない。さらに、このように当該切れ目は、乾燥処理によってしわのように見える状態になり、円形の孔と違い線状の切れ目になるため、製造後の輸送や保管時に他の唐辛子の尖った先端が入り込むなどにより形状を損なうことが減り、より形状の維持に資する。 According to the present invention, since the cut near the calyx is provided in the longitudinal direction of the central placentation, even if the pericarp is deformed so as to slightly shrink toward the central placentation during drying, the cut looks like a wrinkle of a pepper. It becomes inconspicuous. Further, by making a cut in the longitudinal direction, it can be expected that the shape of the pepper is less likely to warp, which contributes to maintaining the shape of the raw pepper and does not impair the commercial value. Furthermore, in this way, the cuts look like wrinkles due to the drying process, and unlike the circular holes, they become linear cuts, so that the sharp tips of other peppers enter during transportation and storage after manufacturing. The shape is less likely to be damaged due to such factors, which contributes to the maintenance of the shape.
本発明によれば、尖頭部分を斜めに切り落として脱油孔を設けるものであるため、子房室内からの油抜けが良好であるとともに、乾燥処理によって脱油孔の開口部の果皮が脱油孔を包み込むように収縮するため、尖頭形状が特長的である生の唐辛子のイメージを強調できる乾燥食品が得られる。
尖頭部分の斜めの切り落としは、脱油孔の機能を有すればよく、脱油孔を切り落とす前の唐辛子がまっすぐでない場合は、切り落とす前の唐辛子の状態において反りかえりの内側が尖頭部により近い部分、反りかえりの外側の部分が萼に近い部分になるように斜めに切り落とすことが好ましい。脱油孔をより下向きに、大きくすることができること、乾燥後の唐辛子を手にした時に脱油孔が下側を向き目立たないためである。
According to the present invention, since the pointed portion is cut off diagonally to provide the oil removal hole, the oil can be drained well from the ovary chamber, and the peel of the opening of the oil removal hole is removed by the drying treatment. Since it shrinks so as to wrap around the oil holes, it is possible to obtain a dried food that can emphasize the image of raw pepper, which has a characteristic pointed shape.
Diagonal cutting off of the pointed part may have the function of a degreasing hole, and if the pepper before cutting off the deoiling hole is not straight, the inside of the warp is due to the pointed head in the state of the pepper before cutting off. It is preferable to cut off diagonally so that the near part and the outer part of the warp are close to the calyx. This is because the degreasing holes can be made larger downward, and the degreasing holes face downward and are inconspicuous when the dried pepper is picked up.
本発明によれば、切れ目が生唐辛子を貫くように、対にして形成されるため、油抜けがより良好になり、特に子房室内の油を残存させないようにできる。また、本発明によれば、回転式の脱油を行うことにより、油抜きをより確実に行うことができる。 According to the present invention, since the cuts are formed in pairs so as to penetrate the raw pepper, the oil drainage becomes better, and in particular, the oil in the ovary chamber can be prevented from remaining. Further, according to the present invention, oil can be drained more reliably by performing rotary deoiling.
続いて、本発明を図示の実施の形態に基づいて詳細に説明する。本発明において生唐辛子からなる乾燥食品を得るにあたっては、生唐辛子１の形状が減圧油ちょうにて大きく崩れるのを防止するとともに、子房室からの油抜きがスムーズに行なわれるようにするための切り工程と、この切り工程にて以下に説明する処理が行なわれた生唐辛子１を減圧油ちょうにより乾燥させる乾燥工程とを経るものである。 Subsequently, the present invention will be described in detail based on the illustrated embodiment. In the present invention, in obtaining a dried food product made of raw peppers, it is necessary to prevent the shape of the raw peppers 1 from being significantly deformed by the vacuum oil pan and to smoothly drain the oil from the ovary chamber. It goes through a cutting step and a drying step of drying the raw pepper 1 which has been subjected to the treatment described below in this cutting step with a vacuum oil pan.
ここで、詳細な説明に入る前に、唐辛子について説明する。本発明において、唐辛子とは、ナス科トウガラシ属に属する植物であり、具体的には、鷹の爪、三鷹、ハラペーニョ、ハバネロ、カイエンペッパー、タバスコ、ブリッキーヌー、ししとう、パプリカ、伏見唐辛子、万願寺唐辛子、ピーマン、福耳唐辛子等を含む。
さらに、本発明においては、減圧油ちょう後の唐辛子からなる乾燥食品の脱油孔の形成、脱油工程に適していることから、唐辛子の胴径すなわち果皮の外形の直径に対し、唐辛子の萼から尖頭部分の先端までの長さが３倍以上であることが好適で、具体的には、鷹の爪、三鷹、ハラペーニョ、カイエンペッパー、タバスコ、ブリッキーヌー、ししとう、伏見唐辛子、万願寺唐辛子、福耳唐辛子等を含む。
Here, before going into the detailed explanation, the pepper will be explained. In the present invention, the pepper is a plant belonging to the genus Solanaceae, and specifically, hawk's claw, Mitaka, jalapeno, habanero, kaien pepper, tabasco, brikkinou, shito, paprika, Fushimi pepper, Manganji pepper, Includes peppers, jalapenos, etc.
Further, in the present invention, since it is suitable for the formation of deoiling holes of dried foods made of peppers after decompression oiling and the deoiling process, the pepper 萼 is relative to the body diameter of the peppers, that is, the outer diameter of the peel. It is preferable that the length from to the tip of the pointed part is three times or more, specifically, hawk's claw, Mitaka, jalapeno, cayenne pepper, tabasco, brikkinou, green pepper, Fushimi pepper, Manganji pepper, and Fukumi. Includes peppers, etc.
そうした唐辛子の一例を図１および図２に示す。下処理や調理等の加工を施す前の生唐辛子１は、図１に示すような形状からなり、外観上は主に萼１０と果皮３とからなる。果皮３は、管状かつ袋状であり、一方の端には萼１０が位置し、他端は漸次細くなるように閉じられる尖頭部分８を有する。当該果皮３は上述のとおり管状であり、その空間のほぼ中央であってほぼ管軸方向に伸びる中央胎座５を有し、当該中央胎座５と果皮３とによる空間として子房室７が形成される。 An example of such a pepper is shown in FIGS. 1 and 2. The raw pepper 1 before being subjected to processing such as pretreatment or cooking has a shape as shown in FIG. 1, and is mainly composed of calyx 10 and pericarp 3 in appearance. The pericarp 3 is tubular and bag-shaped, with a calyx 10 located at one end and a pointed portion 8 at the other end that is closed to taper. The pericarp 3 is tubular as described above, has a central placentation 5 that is substantially in the center of the space and extends substantially in the direction of the tube axis, and the ovary chamber 7 is a space formed by the central placentation 5 and the pericarp 3. It is formed.
以上を前提に、工程について説明するが、本発明においては、生唐辛子に対して、切れ目形成工程、脱油孔形成工程、減圧油ちょう工程、脱油工程を施すものである。以下、各工程について具体的に説明する。 The process will be described on the premise of the above. In the present invention, the raw pepper is subjected to a cut forming step, a deoiling hole forming step, a decompression oil shaving step, and a deoiling step. Hereinafter, each step will be specifically described.
＜切れ目形成工程＞
切れ目４は、生唐辛子１の萼近傍部分２における果皮３に刃体６等によって形成される。当該切れ目４は、後述する減圧油ちょう工程において唐辛子が内部の空気膨張により破裂するのを防止すると共に、脱油工程において唐辛子の内部からの脱油を促進させるためのものである。果皮３の萼近傍部分２の少なくとも一箇所において外部と子房室７とが連通するように設ければよい。刃体６により切り込みとして施すほか、針や棒状体により孔状に形成するようにしてもよい。
<Cut formation process>
The cut 4 is formed by a blade 6 or the like on the pericarp 3 in the calyx-near portion 2 of the raw pepper 1. The cut 4 is for preventing the pepper from exploding due to internal air expansion in the decompression oil casting step described later, and for promoting deoiling of the pepper from the inside in the deoiling step. It may be provided so that the outside and the ovary chamber 7 communicate with each other at at least one position of the calyx-near portion 2 of the pericarp 3. In addition to making a notch with the blade body 6, it may be formed into a hole shape with a needle or a rod-shaped body.
当該切れ目は、果皮と子房室を貫通していること状態であり、当該切れ目の位置が果皮と胎座が連接する場合でも子房室まで胎座を含めて貫通していることが必要であり、形状は線状でも、孔状に形成されるものを含むこととするが、当該切れ目は、果皮３の全長に対して５〜４０％の長さとして、果皮３の長手方向に沿う線状に形成するのが好適である。これにより、唐辛子の破裂防止や脱油促進の効果を有しつつ、後述する減圧油ちょう工程における果皮３の収縮により当該切れ目４が唐辛子の形状に沿って線状の切れ目になることで、より目立たなくすることができる。さらに、当該切れ目は、果皮３の全長に対して１０〜２５％の長さとして、果皮３の長手方向に沿う線状に形成するのがさらに好適である。これにより、線状の切れ目が小さなしわの様に見えることから、唐辛子として違和感を与えない状態にできる。
また、当該切れ目を孔状に形成する場合は、切れ目を入れる位置での唐辛子の外周の長さに対して、２５％以下の長さの直径にするのが好適である。これにより、折れにくくすることができる。また、孔状の切れ目の径は、油脂や空気が抜けることができればいいが、直径を３ｍｍ〜１０ｍｍにすることが好適である。これにより、スムーズに油脂が抜けるとともに、他の唐辛子の先端部や萼などが切れ目に入りにくくすることができる。
The cut is in a state of penetrating the pericarp and the placenta, and even if the position of the cut is connected to the pericarp and the placenta, it is necessary to penetrate to the placenta including the placenta. Yes, even if the shape is linear, it is assumed that the cut is formed in a hole shape, but the cut is a line along the longitudinal direction of the pericarp 3 with a length of 5 to 40% with respect to the total length of the pericarp 3. It is preferable to form it in a shape. As a result, while having the effect of preventing the bursting of the pepper and promoting deoiling, the shrinkage of the peel 3 in the decompression oiling step described later makes the cut 4 a linear cut along the shape of the pepper. It can be made inconspicuous. Further, it is more preferable that the cut has a length of 10 to 25% with respect to the total length of the pericarp 3 and is formed in a linear shape along the longitudinal direction of the pericarp 3. As a result, the linear cuts look like small wrinkles, so that it does not give a sense of discomfort as a pepper.
Further, when the cut is formed in a hole shape, it is preferable that the diameter is 25% or less of the length of the outer circumference of the pepper at the position where the cut is made. This makes it difficult to break. The diameter of the hole-shaped cut is preferably 3 mm to 10 mm, although it is sufficient that oil and fat and air can escape. As a result, oils and fats can be smoothly removed, and the tips and calyxes of other peppers can be prevented from entering the cuts.
また、より脱油を促進させるために、切れ目４は、２つ以上設けるようにしてもよい。例えば、図２に示すように、切れ目４を、生唐辛子１の萼近傍部分２を刃体６で貫くように、対として対向するように形成してもよい。これにより、唐辛子の破裂防止、脱油促進の効果を向上させることができる。 Further, in order to further promote deoiling, two or more cuts 4 may be provided. For example, as shown in FIG. 2, the cuts 4 may be formed so as to face each other as a pair so as to penetrate the calyx neighborhood portion 2 of the raw pepper 1 with the blade body 6. As a result, the effect of preventing the bursting of the pepper and promoting degreasing can be improved.
＜脱油孔形成工程＞
続いて、脱油孔９について説明する。当該脱油孔９も、後の工程である減圧油ちょう工程後の脱油工程において唐辛子内部からの脱油を促進させるために形成されるものである。生唐辛子１の尖頭部分８には子房室７が及んでおり、この尖頭部分８を切断除去することで、子房室７と果皮外部とが連通するようになるため、唐辛子内部に入った油を抜き易くなると共に、減圧油ちょう工程における唐辛子の破裂防止にも資するものである。
<Deoiling hole forming process>
Subsequently, the oil removal hole 9 will be described. The deoiling hole 9 is also formed to promote deoiling from the inside of the pepper in the deoiling step after the decompression oiling step, which is a later step. The ovary chamber 7 extends to the pointed portion 8 of the raw pepper 1, and by cutting and removing the pointed portion 8, the ovary chamber 7 and the outside of the pericarp can communicate with each other, so that the inside of the pepper is inside. It makes it easier to drain the oil that has entered, and also contributes to the prevention of bursting of peppers in the decompression oil butterfly process.
脱油孔９の形成は、尖頭部分８を切断除去して、子房室７と果皮３外部とが連通するように開口形成すればよいが、尖頭部分８が向く方向（図１に示す「方向Ａ」。）に対して傾斜した角度で切断除去して脱油孔９を開口するのが望ましい。また、唐辛子１は果皮３が尖頭部分８にかけて湾曲するように反っているものが多く見受けられるが、そのような唐辛子１の場合、図１に示すように反りの外方に脱油孔９の開口面が表出するように切断するのがさらに望ましい。減圧油ちょうに際してこの脱油孔９回りの果皮が丸まるように収縮して脱油孔９を塞ぐように尖頭形状となり、加工処理前の生唐辛子の形状に近似するものとなり、唐辛子のイメージを損なわない乾燥食品を得ることができるためである。
さらに脱油孔９の形成は、尖頭部分８であれば良いが、先端部に近いほど形状が維持されるので好適である。なお先端部に近いとは、脱油孔９を形成する前の唐辛子の萼部分から尖頭部分８の先端部までの長さに対して尖頭部分８先端部から１／４までである。また、脱油孔９の子房室７と果皮３の境目で作られる開口形状の最短部は、０．５ｍｍ以上あることが好適で、さらに１．０ｍｍ以上あると油ちょうが早くさらに好適である。
The degreasing hole 9 may be formed by cutting and removing the pointed portion 8 and forming an opening so that the ovary chamber 7 and the outside of the pericarp 3 communicate with each other, but the direction in which the pointed portion 8 faces (FIG. 1). It is desirable to open the deoiling hole 9 by cutting and removing at an inclined angle with respect to the indicated “direction A”). In addition, many of the peppers 1 are warped so that the pericarp 3 is curved toward the pointed portion 8, but in the case of such a pepper 1, the deoiling holes 9 are outside the warp as shown in FIG. It is more desirable to cut so that the open surface of the is exposed. At the time of decompression oiling, the peel around the deoiling hole 9 shrinks so as to be rounded and becomes a pointed shape so as to close the deoiling hole 9, which resembles the shape of raw pepper before processing, giving an image of pepper. This is because it is possible to obtain dried foods that are not impaired.
Further, the degreasing hole 9 may be formed as long as it is the pointed portion 8, but it is preferable because the shape is maintained as it is closer to the tip portion. The term "close to the tip portion" means that the length from the calyx portion of the pepper before forming the deoiling hole 9 to the tip portion of the tip portion 8 is from the tip portion of the tip portion 8 to 1/4. Further, the shortest portion of the opening shape formed at the boundary between the ovary chamber 7 of the degreasing hole 9 and the pericarp 3 is preferably 0.5 mm or more, and further 1.0 mm or more is more suitable for quick oiling. is there.
ここで、当該切れ目形成工程と脱油孔形成工程については、行われる順序は問わない。どちらが先に行われてもよく、また、同時に行うようにしてもよい。 Here, the order in which the cut forming step and the deoiling hole forming step are performed does not matter. Either may be done first, or they may be done at the same time.
＜減圧油ちょう工程＞
切れ目形成工程と脱油孔形成工程を経た生唐辛子１は、減圧油ちょう工程に移される。この減圧油ちょう工程は、減圧環境下でその生唐辛子１の油ちょうを行なって生唐辛子１の水分を気化させて乾燥を行なう工程である。
<Decompression oil butterfly process>
The raw pepper 1 that has undergone the cut forming step and the deoiling hole forming step is transferred to the reduced pressure oiling step. This decompression oil shaving step is a step of oiling the raw pepper 1 in a reduced pressure environment to vaporize the water content of the raw pepper 1 and dry it.
ここで、減圧油ちょう工程における減圧環境は適宜設定すればよいが、１〜５０ｋＰａが好ましい。また、油ちょうは、生唐辛子１全体を完全に油内に漬けて行うのが望ましいが、生唐辛子１は果皮３内に空間を有することにより、油に浮いてしまい、油ちょう状況に差が出てくるため、金属カゴや網を使用して生唐辛子１全体を油内に留めるようにするのがよい。さらに、より均一に油ちょうするうえ脱油効率も良くするために、唐辛子の萼部分を上向きにし脱油孔を下にするように並べておくことがさらによい。 Here, the decompression environment in the depressurized oil casting step may be appropriately set, but 1 to 50 kPa is preferable. Further, it is desirable that the whole raw pepper 1 is completely immersed in the oil for the oil butterfly, but the raw pepper 1 floats on the oil due to the space in the peel 3, and there is a difference in the oil butterfly situation. Since it will come out, it is better to use a metal basket or net to keep the whole raw pepper 1 in the oil. Further, in order to make the oil more evenly and to improve the degreasing efficiency, it is more preferable to arrange the peppers so that the calyx portion faces upward and the degreasing holes face down.
油ちょうにおける油の温度は、減圧した上で生唐辛子の水分を気化できる温度であればよいことから８０℃以上が望ましく、短時間で乾燥を行うためには１００℃以上が望ましいが、高温にすれば唐辛子表面の色が変色し易く、また焦げ等が発生しやすくなるので、１２０℃以下が望ましい。栄養成分や、より色を鮮やかに残すためには、１１０℃以下で行うことがさらに望ましい。 The temperature of the oil in the oil pan is preferably 80 ° C. or higher because it can vaporize the water content of the raw pepper after depressurizing, and 100 ° C. or higher is desirable for drying in a short time. If this is done, the color of the surface of the pepper is likely to change, and charring or the like is likely to occur. Therefore, the temperature is preferably 120 ° C. or lower. It is more desirable to carry out at 110 ° C. or lower in order to leave the nutritional components and colors more vivid.
使用する油脂は、食用油脂であればよく、なたねやコーン等から得られる植物油脂や畜肉等から得られるラードやヘッド等の動物油脂や、ショートニングや、混合油脂等の複数の油脂を配合・混合・エステル交換・水素添加等行った加工油脂でもよい。
使用する油脂が、常温において液体である、なたね油、コーン油、オリーブ油、米油、パームオレイン油等油ちょう後に唐辛子に油が脱油し易く、喫食するに際しても、不要な油分が残らないため食感が軽く良好になる特徴がある。なお、本発明においての常温とは２０℃である。
また使用する油脂が、室温において個体である、パーム油、牛脂、豚脂等は、油ちょう後に唐辛子の表面残った油脂も他の唐辛子に移行しにくく、食べた時には油脂の薄膜を作ることもできることから濃厚な風味を得やすくなる特徴がある。
さらに、口内温度より低い温度で液体である油脂であれば、脱油において唐辛子の表面に残った油脂であっても、喫食事の油脂による軽い食感は残りながら、油脂による濃厚な風味を得られる特徴がある。なお、口内温度は３６．５℃前後といわれ個人差があるため本発明においては、３９℃とする。
The fats and oils to be used may be edible fats and oils, and are blended and mixed with vegetable fats and oils obtained from rapeseed and corn, animal fats and oils such as lard and head obtained from livestock meat, and multiple fats and oils such as shortening and mixed fats and oils. -Processed fats and oils that have undergone transesterification or hydrogenation may be used.
The oils and fats used are rapeseed oil, corn oil, olive oil, rice oil, palm olein oil, etc., which are liquid at room temperature. The oil is easily degreased in the pepper after oiling, and unnecessary oil does not remain when eating. It has the characteristic that the feeling is light and good. The normal temperature in the present invention is 20 ° C.
In addition, palm oil, beef tallow, lard, etc., which are solid at room temperature, do not easily transfer the fats and oils remaining on the surface of the peppers to other peppers after the oiling, and when eaten, a thin film of fats and oils can be formed. It has the characteristic that it is easy to obtain a rich flavor because it can be done.
Furthermore, if the oil is liquid at a temperature lower than the mouth temperature, even if the oil remains on the surface of the pepper during deoiling, the oil and fat of the meal retains the light texture, while the rich flavor of the oil and fat is obtained. There is a feature to be. The temperature in the mouth is said to be around 36.5 ° C and varies from person to person. Therefore, in the present invention, the temperature is set to 39 ° C.
＜脱油工程＞
減圧油ちょう工程を施された唐辛子は、脱油工程に移される。減圧油ちょう工程において使用される油が室温において液体の油であれば、唐辛子の脱油孔９を鉛直下向きにして一定時間放置しておくだけもよいが長時間かかるうえ果皮内の油脂は脱油がされにくく、果皮の薄い品種を選ぶ等の唐辛子の選定が必要になる。そのため油ちょうされた唐辛子を高速回転させて遠心力により油を分離させて脱油するようにすることが好ましい。高速回転による脱油の具体的な装置等については、従来既知のものを適宜利用すればよい。
さらに、脱油工程においても減圧環境で行うことが好ましい。油ちょう工程終了後すぐに短時間で脱油ができ、油脂温度が、油ちょう時の油脂温度に近い状態での脱油となることから、室温で個体またはペースト状の油脂であっても流動性が高く脱油効率が高くなる。そのため、油ちょうした油脂の排出と唐辛子の脱油工程を、同じ装置内で移すことなく同時に行うことも可能となる。
<Deoiling process>
Peppers that have undergone the decompression oiling process are transferred to the deoiling process. If the oil used in the decompression oil butterfly process is a liquid oil at room temperature, it may be sufficient to leave the deoiling holes 9 of the pepper vertically downward for a certain period of time, but it takes a long time and the oil and fat in the peel is removed. It is necessary to select peppers, such as selecting varieties that are hard to be oiled and have thin skin. Therefore, it is preferable to rotate the oiled pepper at high speed to separate the oil by centrifugal force and deoil it. As a specific device for deoiling by high-speed rotation, a conventionally known device may be appropriately used.
Further, it is preferable that the deoiling step is also performed in a reduced pressure environment. Degreasing can be performed in a short time immediately after the oiling process is completed, and the oil and fat temperature is close to the oil and fat temperature at the time of oiling, so even solid or paste-like oils and fats flow at room temperature. High property and high degreasing efficiency. Therefore, it is possible to simultaneously perform the steps of discharging the oiled fats and oils and deoiling the peppers without transferring them in the same device.
具体的な実施例について、図３及び図４を参照しつつ説明する。前提として、ほぼ直線形状を有し、その果皮部分の全長が１４０ｍｍ〜１６０ｍｍの万願寺唐辛子を選別し、サンプルとして１５本ずつ準備し、これらについて上述の各工程を施した。なお、以下に述べる各実施例において、減圧油ちょう工程は、同一の条件および方法で行った。 Specific examples will be described with reference to FIGS. 3 and 4. As a premise, Manganji peppers having a substantially linear shape and a total length of the pericarp portion of 140 mm to 160 mm were selected, 15 samples were prepared, and the above-mentioned steps were applied to these. In each of the examples described below, the decompression oil butterfly step was performed under the same conditions and methods.
この減圧油ちょう工程は、具体的に、切れ目形成工程および脱油孔形成工程を施したサンプルを所定のカゴに入れ、なたね油を張ったフライヤーになたね油なたね油の油面下１０ｍｍまで完全になたね油に浸かる状態に金属カゴを設置し、減圧環境を５ｋＰａとし、なたね油の温度を１１０℃として、１５分間油ちょうを施したものである。 In this decompression oil butterfly step, specifically, a sample that has undergone a cut forming step and a deoiling hole forming step is placed in a predetermined basket, and the fryer is filled with rapeseed oil. A metal basket was placed in the state, the reduced pressure environment was set to 5 kPa, the temperature of the rapeseed oil was set to 110 ° C, and the oil was squeezed for 15 minutes.
実施例１は、図３および図４の例１に示す例である。具体的には、以下のとおりである。
・切れ目形成工程：果皮３の萼近傍部分２に、生唐辛子１の長手方向に沿うように長さ２０ｍｍの切れ目４を２箇所対向する位置に形成。
・脱油孔形成工程：尖頭部分８を尖頭から１０ｍｍまでの位置であって、尖頭の向く方向に対し角度１０〜４５度の傾斜で切断した脱油孔９を形成。
・脱油工程：５分間、高速回転による。
Example 1 is an example shown in Example 1 of FIGS. 3 and 4. Specifically, it is as follows.
-Cut forming step: Two 20 mm long cuts 4 are formed at positions facing each other along the longitudinal direction of the raw pepper 1 in the calyx-near portion 2 of the pericarp 3.
-Draining hole forming step: The degreasing hole 9 is formed by cutting the cusp portion 8 at a position from the cusp to 10 mm and at an angle of 10 to 45 degrees with respect to the direction in which the cusp faces.
-Degreasing process: 5 minutes by high speed rotation.
この実施例１にて得られた唐辛子からなる乾燥食品は、図４の例１に示すように、サクサクとして歯ごたえも良く、油抜けも十分であり口当たりも良いという、非常に良好な結果であった。また、切り工程で施した切れ目４及び脱油孔９は、目立つこと無く、元の生唐辛子１の形状に極めて近似するものとなり、外観形状の面からも非常に良好な結果となった。 As shown in Example 1 of FIG. 4, the dried food made of pepper obtained in Example 1 has a very good result that it is crispy and crunchy, has sufficient oil drainage, and has a good mouthfeel. It was. Further, the cuts 4 and the deoiling holes 9 made in the cutting step were not conspicuous and became very similar to the shape of the original raw pepper 1, and the results were very good in terms of the appearance shape.
実施例２は、図３および図４の例１０に示す例であり、具体的には、以下のとおりである。
・切れ目形成工程：果皮３の萼近傍部分２に、生唐辛子１の長手方向に沿うように長さ２０ｍｍの切れ目４を２箇所対向する位置に形成。
・脱油孔形成工程：尖頭部分８を尖頭から１０ｍｍまでの位置であって、尖頭の向く方向に対し角度１０〜４５度 の傾斜で切断した脱油孔９を形成。
・脱油工程：脱油孔９を鉛直下向きにして、２０分間放置することによる。
Example 2 is an example shown in Example 10 of FIGS. 3 and 4, and is specifically as follows.
-Cut forming step: Two 20 mm long cuts 4 are formed at positions facing each other along the longitudinal direction of the raw pepper 1 in the calyx-near portion 2 of the pericarp 3.
-Draining hole forming step: A deoiling hole 9 is formed by cutting the cusp portion 8 at a position from the cusp to 10 mm and at an angle of 10 to 45 degrees with respect to the direction in which the cusp faces.
-Degreasing step: By turning the deoiling hole 9 vertically downward and leaving it for 20 minutes.
この実施例２にて得られた唐辛子からなる乾燥食品は、図４の例１０に示すように、実施例１と比較して脱油工程に時間がかかるため作業性・生産性は落ちるものの、本実施例により得られた乾燥食品自体は、実施例１とほぼ同様、歯ごたえや油抜けの点からみて良好な結果であり、また、切り工程で施した切れ目４及び脱油孔９は、目立つこと無く、元の生唐辛子１の形状に極めて近似するものとなり、外観形状の面からも良好な結果となった。 As shown in Example 10 of FIG. 4, the dried food made of pepper obtained in Example 2 takes a longer time in the deoiling step than that of Example 1, and thus the workability and productivity are lowered. The dried food itself obtained in this example has good results in terms of texture and oil drainage, as in Example 1, and the cuts 4 and deoiling holes 9 made in the cutting step are conspicuous. The shape of the raw pepper 1 was very similar to that of the original raw pepper 1, and the result was good in terms of the appearance shape.
実施例３は、図３および図４の例３に示す例であり、具体的には、以下のとおりである。
・切れ目形成工程：果皮３の萼近傍部分２に、生唐辛子１の長手方向に沿うように長さ２０ｍｍの切れ目４を２箇所対向する位置に形成。
・脱油孔形成工程：尖頭部分８を尖頭から１０ｍｍまでの位置であって、尖頭の向く方向に対しほぼ垂直に切断して脱油孔９を形成。
・脱油工程：５分間、高速回転による。
Example 3 is an example shown in Example 3 of FIGS. 3 and 4, and is specifically as follows.
-Cut forming step: Two 20 mm long cuts 4 are formed at positions facing each other along the longitudinal direction of the raw pepper 1 in the calyx-near portion 2 of the pericarp 3.
-Oil degreasing hole forming step: The degreasing hole 9 is formed by cutting the cusp portion 8 at a position from the cusp to 10 mm and substantially perpendicular to the direction in which the cusp faces.
-Degreasing process: 5 minutes by high speed rotation.
実施例３にて得られた唐辛子からなる乾燥食品は、図４の例３に示すように、切り工程で施した切れ目４は、しわ状になっていてほとんど目立たないようになっていたものの、脱油孔９付近については、唐辛子元来の特徴であるの先端が尖った形状ではなく折れたような形状になってしまうという外観上やや好ましくない部分があったものの、それ以外の食感等については良好な結果であった。 In the dried food made of peppers obtained in Example 3, as shown in Example 3 of FIG. 4, the cuts 4 made in the cutting step were wrinkled and almost inconspicuous. In the vicinity of the oil removal hole 9, there was a slightly unfavorable part in appearance that the tip of the pepper was not a sharp shape but a broken shape, which is a characteristic of the original pepper, but other textures, etc. Was a good result.
実施例４は、図３および図４の例１３に示す例であり、具体的には、以下のとおりである。
・切れ目形成工程：果皮３の萼近傍部分２に、生唐辛子１の長手方向に沿うように長さ２０ｍｍの切れ目４を２箇所互いに対向しない位置に形成。
・脱油孔形成工程：尖頭部分８を尖頭から１０ｍｍまでの位置であって、尖頭の向く方向に対し角度１０〜４５度 の傾斜で切断した脱油孔９を形成。
・脱油工程：５分間、高速回転による。
Example 4 is an example shown in Example 13 of FIGS. 3 and 4, and is specifically as follows.
-Cut forming step: Two 20 mm long cuts 4 are formed in the calyx-near portion 2 of the pericarp 3 so as not to face each other along the longitudinal direction of the raw pepper 1.
-Draining hole forming step: A deoiling hole 9 is formed by cutting the cusp portion 8 at a position from the cusp to 10 mm and at an angle of 10 to 45 degrees with respect to the direction in which the cusp faces.
-Degreasing process: 5 minutes by high speed rotation.
実施例４にて得られた唐辛子からなる乾燥食品は、図４の例１３に示すように、切り工程で施した切れ目４及び脱油孔９はしわ状になっていてほとんど目立たないようになっており、外観上は非常に良好な結果となったが、油抜けが十分ではないものが混在している結果となった。 In the dried food made of pepper obtained in Example 4, as shown in Example 13 of FIG. 4, the cuts 4 and the deoiling holes 9 made in the cutting step are wrinkled and become almost inconspicuous. The result was very good in appearance, but the result was that some of them were not sufficiently drained of oil.
実施例５は、図３および図４の例２に示す例であり、具体的には、以下のとおりである。
・切れ目形成工程：果皮３の萼近傍部分２に、生唐辛子１の長手方向に沿うように長さ２０ｍｍの切れ目４を１箇所にのみ形成。
・脱油孔形成工程：尖頭部分８を尖頭から１０ｍｍまでの位置であって、尖頭の向く方向に対し角度１０〜４５度 の傾斜で切断した脱油孔９を形成。
・脱油工程：５分間、高速回転による。
Example 5 is an example shown in Example 2 of FIGS. 3 and 4, and is specifically as follows.
-Cut formation step: A 20 mm long cut 4 is formed in only one place along the longitudinal direction of the raw pepper 1 in the calyx-near portion 2 of the pericarp 3.
-Draining hole forming step: A deoiling hole 9 is formed by cutting the cusp portion 8 at a position from the cusp to 10 mm and at an angle of 10 to 45 degrees with respect to the direction in which the cusp faces.
-Degreasing process: 5 minutes by high speed rotation.
実施例５にて得られた唐辛子からなる乾燥食品は、図４の例２に示すように、切り工程で施した切れ目４及び脱油孔９は目立つこと無く塞がれるようになっており、外観上は非常に良好な結果となったが、油抜けが十分ではないものが混在している結果となった。 In the dried food made of pepper obtained in Example 5, as shown in Example 2 of FIG. 4, the cut 4 and the deoiling hole 9 made in the cutting step are inconspicuously closed. The result was very good in appearance, but the result was that some of them were not sufficiently drained of oil.
実施例６は、図３および図４の例１１に示す例であり、具体的には、以下のとおりである。
・切れ目形成工程：果皮３の萼近傍部分２に、生唐辛子１の長手方向に沿うように長さ２０ｍｍの切れ目４を計４箇所対となって対向する位置に形成。
・脱油孔形成工程：尖頭部分８を尖頭から１０ｍｍまでの位置であって、尖頭の向く方向に対し角度１０〜４５度 の傾斜で切断した脱油孔９を形成。
・脱油工程：５分間、高速回転による。
Example 6 is an example shown in Example 11 of FIGS. 3 and 4, and is specifically as follows.
-Cut forming step: A total of four 20 mm long cuts 4 are formed in pairs facing each other along the longitudinal direction of the raw pepper 1 on the calyx-near portion 2 of the pericarp 3.
-Draining hole forming step: A deoiling hole 9 is formed by cutting the cusp portion 8 at a position from the cusp to 10 mm and at an angle of 10 to 45 degrees with respect to the direction in which the cusp faces.
-Degreasing process: 5 minutes by high speed rotation.
実施例６にて得られた唐辛子からなる乾燥食品は、図４の例１１に示すように、切り工程で施した脱油孔９は目立つこと無く塞がれるようになっており、油抜けは非常に良いが、外観上はしわ状の切れ目が少し気になるものが混在している結果となった。 In the dried food made of peppers obtained in Example 6, as shown in Example 11 of FIG. 4, the deoiling holes 9 made in the cutting step are inconspicuously closed, and the oil drainage is prevented. It is very good, but the result is that some wrinkle-like cuts are a little worrisome in appearance.
実施例７は、図３および図４の例５に示す例であり、具体的には、以下のとおりである。
・切れ目形成工程：果皮３の萼近傍部分２に、切れ目４として直径３ｍｍの孔を２箇所対向する位置に形成。
・脱油孔形成工程：尖頭部分８を尖頭から１０ｍｍまでの位置であって、尖頭の向く方向に対し角度１０〜４５度の傾斜で切断した脱油孔９を形成。
・脱油工程：５分間、高速回転による。
Example 7 is an example shown in Example 5 of FIGS. 3 and 4, and is specifically as follows.
-Cut forming step: Two holes having a diameter of 3 mm are formed as cuts 4 at positions facing each other in the calyx-near part 2 of the pericarp 3.
-Draining hole forming step: The degreasing hole 9 is formed by cutting the cusp portion 8 at a position from the cusp to 10 mm and at an angle of 10 to 45 degrees with respect to the direction in which the cusp faces.
-Degreasing process: 5 minutes by high speed rotation.
実施例７にて得られた唐辛子からなる乾燥食品は、図４の例５に示すように、切れ目４としての孔がやや目立つものの外観上は比較的良好な結果となったが、油抜けが十分ではないものが混在している結果となった。 As shown in Example 5 of FIG. 4, the dried food made of pepper obtained in Example 7 had relatively good results in appearance, although the holes as the cuts 4 were slightly conspicuous, but the oil was removed. The result was a mixture of things that were not enough.
実施例８は、図３および図４の例６に示す例であり、具体的には、以下のとおりである。
・切れ目形成工程：果皮３の萼近傍部分２に、切れ目４として直径７ｍｍの孔を２箇所対向する位置に形成。
・脱油孔形成工程：尖頭部分８を尖頭から１０ｍｍまでの位置であって、尖頭の向く方向に対し角度１０〜４５度 の傾斜で切断した脱油孔９を形成。
・脱油工程：５分間、高速回転による。
Example 8 is an example shown in Example 6 of FIGS. 3 and 4, and is specifically as follows.
-Cut forming step: Two holes having a diameter of 7 mm are formed as cuts 4 at positions facing each other in the calyx-near part 2 of the pericarp 3.
-Draining hole forming step: A deoiling hole 9 is formed by cutting the cusp portion 8 at a position from the cusp to 10 mm and at an angle of 10 to 45 degrees with respect to the direction in which the cusp faces.
-Degreasing process: 5 minutes by high speed rotation.
実施例８にて得られた唐辛子からなる乾燥食品は、図４の例６に示すように、切れ目４としての孔が目立ち、外観上は良好ではないが、油抜けは比較的良好な結果となった。 As shown in Example 6 of FIG. 4, the dried food made of pepper obtained in Example 8 has conspicuous holes as cuts 4, and the appearance is not good, but the oil drainage is relatively good. became.
実施例９にて、図示していないが、サラダ油をパーム油に変えた以外は実施例１と同じで行った結果、実施例１と同じ評価となった。 Although not shown in Example 9, the same evaluation as in Example 1 was obtained except that the salad oil was changed to palm oil. As a result, the evaluation was the same as in Example 1.
図３及び図４に挙げた上述した例以外の例においては、良好な結果は得られなかった。 Good results were not obtained in examples other than those mentioned above in FIGS. 3 and 4.
１…生唐辛子
２…萼近傍部分
３…果皮
４…縦切れ目
５…中央胎座
６…刃体
７…子房室
８…尖頭部分
９…脱油孔
１０…萼
1 ... Raw pepper 2 ... Pericarp 3 ... Pericarp 4 ... Vertical cut 5 ... Central placenta 6 ... Blade 7 ... Ovary chamber 8 ... Pointed part 9 ... Oil removal hole 10 ... Calyx
Claims (5)
生唐辛子の尖頭部分を切断除去して脱油孔を開口形成する脱油孔形成工程と、
前記切れ目形成工程と前記脱油孔形成工程を施した切り工程処理済み唐辛子に減圧環境下で油ちょうによって前記切り工程処理済み唐辛子を乾燥する減圧油ちょう工程と、
前記減圧油ちょう工程を経た唐辛子の油抜きをする脱油工程と、
を有する唐辛子からなる乾燥食品の製造方法。 A cut-forming process that forms a cut that connects the inside and outside of the peel in the vicinity of the calyx of the peel of raw pepper.
The deoiling hole forming step of cutting and removing the tip of the raw pepper to open the deoiling hole,
A decompression oiling step of drying the cut step-treated pepper with an oil butterfly in a reduced pressure environment on the cut step-treated pepper subjected to the cut forming step and the deoiling hole forming step.
The deoiling step of removing the oil from the peppers that have undergone the decompression oiling step,
A method for producing a dried food consisting of peppers having.
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| JPS6092718A (en) * | 1983-10-28 | 1985-05-24 | 株式会社藤亀 | Apparatus for preparing dry food |
| JPS611357A (en) * | 1984-06-12 | 1986-01-07 | Amano Jitsugyo Kk | Preparation of dried tenpura |
| JPS6196960A (en) * | 1984-10-16 | 1986-05-15 | Amano Jitsugyo Kk | Method of frying under reduced pressure |
| JPH0644853B2 (en) * | 1985-11-21 | 1994-06-15 | ハウス食品株式会社 | How to fried food under reduced pressure |
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