JPH0834B2 - Fried oil cooking method and curry powder seasoning manufacturing method - Google Patents

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、油炒め調理法並びにカ
レー系粉末調味料の製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for stir-frying oil and a method for producing a curry powder seasoning.

【０００２】[0002]

【従来の技術】従来、生野菜を油炒め調理するには、食
用油やラードなどの油脂を加熱用容器鍋に入れ、高温に
加熱し撹拌することが一般である。2. Description of the Related Art Conventionally, for cooking stir-fried raw vegetables with oil, it is general to put cooking oil and fats such as lard in a heating container pan and heat to high temperature to stir.

【０００３】[0003]

【発明が解決しようとする課題】しかし乍ら、上記従来
の生野菜の油炒め調理法では、野菜からの水分の蒸発が
遅く、その表面に油がのりにくゝ、また、油が野菜の内
部まで充分滲み込んだ良好な油炒めが極めて困難であ
る。従って、時間をかけて油炒め処理を行うときは、野
菜が大気中で高温で加熱されるために、酸化による品
質、風味の劣化が大きく、ビタミンなどの熱に弱い諸栄
養素の破壊などを生じ、更には、焦げつきなどの損失を
もたらし、特に、大量処理を行うに当たり、作業時間が
増大し非能率であり、また燃費が大幅に増大するなどの
不都合をもたらす。However, in the above-mentioned conventional method of stir-fried raw vegetables in oil, the evaporation of water from the vegetables is slow, and the surface of the oil is glutinous and the oil is It is extremely difficult to stir a good oil that has thoroughly penetrated the inside. Therefore, when stir-frying for a long time, vegetables are heated at a high temperature in the atmosphere, so that the quality and flavor are greatly deteriorated by oxidation, and various nutrients such as vitamins that are sensitive to heat are destroyed. Furthermore, it causes a loss such as burning, and in particular, when performing a large amount of processing, it causes inconvenience such as an increase in working time, inefficiency, and a drastic increase in fuel consumption.

【０００４】[0004]

【課題を解決するための手段】本発明は、上記従来の不
都合を解消し、迅速且つ高能率に内部まで油の滲み込ん
だ旨味のある良好な品質をもつ大量生産に適し且つ安価
な油炒め調理法を提供するもので、細裁生野菜などの炒
め処理すべき細裁原料を油脂と共に加熱処理用容器に入
れ、大気圧下で撹拌し乍ら加熱し、蒸気が上がるまで品
温を上昇せしめ、次で蓋を施し、その密閉容器内を真空
装置により脱気減圧し、その真空減圧状態で全体を撹拌
し乍ら油炒め処理することを特徴とする。DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned conventional inconveniences, and is suitable for mass production and has a good quality with the taste that oil has permeated the inside quickly and efficiently. A cooking method is provided, in which the finely chopped raw materials such as finely chopped vegetables to be fried are put in a heat treatment container together with oils and fats, and the mixture is heated under atmospheric pressure with stirring to raise the product temperature until the steam rises. It is characterized in that a lid is provided next, and the inside of the closed container is deaerated and decompressed by a vacuum device, and the whole is stirred in the vacuum depressurized state and then stir-fried with oil.

【０００５】[0005]

【作用】細砕生野菜などの水分を多量に含む油炒めすべ
き細砕原料を、油脂と共に加熱処理用容器に入れ、大気
圧下で撹拌し乍ら加熱し、水蒸気が上がるまで品温を上
昇させるときは、細裁生野菜に付着の水分は蒸発除去さ
れると共に含有水分の一部は表面に逐い出されるので、
爾後の真空処理において比較的低い真空度で水分のみの
吸引除去が容易迅速に行うことができると同時に、油脂
が細裁生野菜に均一に付着せしめられる。次で、該容器
に蓋を施し、その密閉容器内を真空装置により脱気減圧
し、この状態で全体を撹拌し乍ら炒め処理するときは、
その原料は予め昇温してあるので、含水原料中の水分
は、比較的低い真空度で容易迅速に吸引除去されて内部
まで脱水状態となるので、油脂はその水分と置換してそ
の脱水された原料の内部までも容易迅速に滲み込み、熱
劣化なしに良好な油炒め処理が迅速に行われ、而も大気
による高温酸化が防止され、旨味の増した品質の良い美
味で滋養分に富んだ油炒め食品が得られる。[Function] Pulverized raw materials such as raw vegetables that contain a large amount of water and should be stir-fried with oil and fat are put in a heat treatment container and heated under atmospheric pressure with stirring, and the product temperature is raised until steam rises. When raising, the water adhering to the finely cut raw vegetables will be removed by evaporation and part of the water content will be ejected to the surface.
In the subsequent vacuum treatment, suction and removal of only water can be easily and quickly performed with a relatively low degree of vacuum, and at the same time, fats and oils are evenly attached to the raw vegetables. Next, a lid is applied to the container, the inside of the closed container is degassed and decompressed by a vacuum device, and when the whole is stirred and stir-fried,
Since the raw material has been preheated, the water content in the water-containing raw material is easily and quickly sucked and removed at a relatively low vacuum level to be dehydrated to the inside. It easily and quickly penetrates the inside of the raw material, and a good oil frying process is performed quickly without heat deterioration, and high temperature oxidation due to the atmosphere is prevented, and it is rich in nourishment with good quality and delicious taste. Dried fried oil is obtained.

【０００６】また、本発明は、上記の本発明の方法を利
用し、迅速、容易に而もカレー粉の苦味を発生させるこ
となく良質の美味なカレー系粉末調味料の製造法を提供
するもので、細裁した生野菜などの炒め処理すべき細砕
原料を上記の油炒め調理方法で処理して得た油炒め調理
品を得た後、該真空減圧状態を解除し、約８０℃以下に
品温を維持し乍らカレー粉を添加し、更にスパイス、調
味料を添加し、全体を良く撹拌し、次で粉砕することを
特徴とする。即ち、上記の調理法により得た油炒め調理
品に、真空減圧状態を解除すると昇温するので、一旦加
熱を中断し或いは火力を弱めるなどして約８０℃に保ち
乍らカレー粉を添加し、撹拌し、炒め処理するときは、
苦味の発生が防止された状態で柔らかい芳香が引き出さ
れる。更に、これにスパイス、食塩、砂糖、粉乳などの
任意の粉末調味料を添加し、撹拌することにより、風味
の良いカレー系粉末調味料が得られる。該製品は、澱粉
を含まないので、従来のカレールー等とは異なり、加熱
処理することなく、そのまゝ食用に供し得られる。Further, the present invention provides a method for producing a good and delicious curry powder seasoning by utilizing the above-mentioned method of the present invention, without causing bitterness of curry powder. Then, after obtaining the oil-fry cooked product obtained by processing the finely-ground raw materials to be fry-processed, such as finely chopped raw vegetables, by the above-mentioned oil-fry cooking method, the vacuum depressurized state is released, and the temperature is about 80 ° C or lower. Curry powder is added while maintaining the product temperature, spices and seasonings are further added, the whole is well stirred, and then crushed. That is, since the temperature rises when the vacuum depressurized state is released, the curry powder is added to the stir-fried oil-prepared food obtained by the above cooking method, by temporarily stopping the heating or weakening the heating power. , When stirring and stir-frying,
A soft aroma is elicited while bitterness is prevented. Further, an arbitrary powder seasoning such as spice, salt, sugar, milk powder, etc. is added thereto, and the mixture is stirred to obtain a curry powder seasoning having a good flavor. Since the product does not contain starch, unlike the conventional curry roux and the like, it can be used as a food without heat treatment.

【０００７】[0007]

【実施例】次に本発明の実施例につき詳述する。玉葱、
人参などの生野菜など油炒め処理すべき水分を多量に含
んだ原料を油炒め処理するに当たり、焙焼釜、鍋、大規
模処理には、筐型のアルマイト製、銅製、鉄製などの金
属製加熱処用理容器を用意する。該容器には、放射状、
螺旋状などの任意の撹拌羽根を備えた任意の形式の撹拌
機を、好ましくは、その容器内に用意し、その上方に
は、該容器の上面に対し開閉自在の板状、方形筐型、半
円筒型などの所望の形状の蓋を用意し、その容器又は蓋
は、これに設けた貫通孔に連通接続した吸引パイプを介
して真空装置に接続されて居り、該容器の上面に蓋をパ
ッキングを介して施した閉塞伏態で、真空装置を作動せ
しめ、その密閉容器内を吸引脱気し、所望の真空度に保
持できるようにした。該筐型の蓋の上面には、監視用窓
を設けることが好ましい。EXAMPLES Next, examples of the present invention will be described in detail. onion,
When stir-frying raw materials that contain a large amount of water, such as raw vegetables such as carrots, stir-fry, pots, and large-scale processing are made of box-shaped alumite, copper, iron, or other metal. Prepare a heat treatment container. Radial to the container,
An agitator of any type having any agitating blade such as a spiral shape is preferably prepared in the container, and above the agitator, a plate-like, rectangular-casing type that can be opened and closed with respect to the upper surface of the container, A lid having a desired shape such as a semi-cylindrical shape is prepared, and the container or the lid is connected to a vacuum device via a suction pipe connected to a through hole provided therein, and the lid is attached to the upper surface of the container. The vacuum device was operated in the closed state provided through the packing, and the inside of the closed container was suctioned and deaerated so that the desired degree of vacuum could be maintained. It is preferable to provide a monitoring window on the upper surface of the casing-type lid.

【０００８】本発明を実施するには、該加熱処理用容器
を加熱し、これに食用油、ショートニングなどの食用油
脂を入れて容器底面に拡げ、これに、適当な大きさに細
かく切裁した玉葱、人参などの所望の野菜の所望量を投
入し蓋をしないで大気圧下で加熱を続け、充分水蒸気が
上がるまで昇温する。この間撹拌機により撹拌を続け所
望温度に品温を上昇せしめる。この間に、細裁生野菜に
付着の水分は蒸発除去されると共に含有水分の一部は表
面に逐い出されるので、爾後の真空処理において、その
原料は予め昇温されているので、比較的低い真空度で水
分のみの吸引除去を容易迅速に行うことができると同時
に油脂が細砕生野菜に均一に付着せしめられる。次に、
該処理容器の上面に蓋を施し密閉し、真空装置を作動し
て、密閉容器内を脱気し、適当な比較的低い真空度とす
る。例えば、６０〜６５ｃｍＨｇ程度とする。この真空
吸引の減圧下で撹拌し乍ら、野菜の炒め処理を続ける
と、その野菜中の水分は迅速に蒸発し外部に運び去ら
れ、野菜は脱水状態となるので、油はこれと置換して、
その脱水した気孔を介し外部から瞬時に迅速に侵入し
て、野菜の組織の中心まで油が滲み込み、従来、容易に
得られない、芯まで油の滲み込んだ油炒め野菜が迅速に
短時間に高能率に得られる。その上、真空減圧下である
から、空気による酸化が防止され、而も品温は比較的低
温に保たれるので、野菜成分の酸化、熱劣化なく、従来
の大気中で高温下での油炒め処理に比し良好な品質で且
つ滋養に富んだ旨味のある油炒め調理品が得られる。従
って、上記の本発明の油炒め処理による調理法は、大量
に且つ迅速に処理をするに必要な業務用に利用し極めて
有効である。尚、油脂は、ベイリーブス、タイム、セー
ジ、グローブスなどの各種のスパイスの芳香を移行させ
た着香油脂としたものを使用することもできる。To carry out the present invention, the heat treatment container is heated, and edible oils and fats such as edible oil and shortening are put into the container and spread on the bottom surface of the container, which is finely cut into an appropriate size. Add the desired amount of desired vegetables such as onions and carrots and continue heating under atmospheric pressure without the lid, and raise the temperature until the water vapor rises sufficiently. During this time, stirring is continued with a stirrer to raise the product temperature to a desired temperature. During this time, the water adhering to the finely cut raw vegetables is evaporated and removed, and part of the water content is removed to the surface, so the temperature of the raw material is raised in advance in the subsequent vacuum treatment, so With a low degree of vacuum, only water can be sucked and removed easily and quickly, and at the same time, fats and oils are evenly attached to the crushed raw vegetables. next,
A lid is provided on the upper surface of the processing container and the container is hermetically closed, and a vacuum device is operated to degas the inside of the hermetic container to obtain an appropriate relatively low vacuum degree. For example, it is about 60 to 65 cmHg. If you continue to stir the vegetables while stirring under the reduced pressure of this vacuum suction, the water in the vegetables will quickly evaporate and be carried outside, and the vegetables will be dehydrated, so replace the oil with this. hand,
Instantly and quickly penetrates through the dehydrated pores from the outside, oil permeates to the center of the vegetable tissue, and oil stir-fried vegetables with oil permeated to the core, which has been difficult to obtain conventionally, can be quickly and quickly It is highly efficient. In addition, since it is under vacuum pressure reduction, oxidation by air is prevented and the product temperature is kept at a relatively low temperature, so there is no oxidation or thermal deterioration of vegetable components, and oil under high temperature in the conventional atmosphere is used. It is possible to obtain a stir-fry oil-prepared food product that is of good quality and rich in nourishment compared to the stir-fried treatment. Therefore, the cooking method by the above-mentioned oil frying treatment of the present invention is extremely effective when used for the business required for large-scale and rapid treatment. It should be noted that the oils and fats may be flavored oils and fats to which the aromas of various spices such as bay leaves, thyme, sage and grove are transferred.

【０００９】次に、上記の本発明の方法を利用して、迅
速に、而も美味なカレー系粉末調味料の製造法の実施例
につき説明する。中心に、スクリュー型の撹拌機を横設
した長手筐型の処理缶内に、着香油脂を３〜６Ｋｇと挽
細した玉葱と人参を夫々３０〜５０Ｋｇを投入し、撹拌
機により全体を撹拌し乍ら、缶の底面からバーナーによ
り大気圧下で加熱して昇温せしめ、充分に蒸気が上がる
まで加熱を続ける。次に、この撹拌状態を続け乍ら、細
砕したナチュラルチーズを１０〜１５Ｋｇ添加し、混合
した後、蓋をして密閉缶とし、真空装置を作動して脱気
し、真空減圧下で所望の真空度で加熱を続ける。この間
水分は除去され、その脱水と置換して油が内部まで滲み
込んだ油炒め野菜粉末が短時間に得られる。次で、真空
装置を止め、蓋を開け、これにカレー粉を添加する。し
かし乍ら、カレー粉は、８０℃を大きく越えた、例えば
９０℃以上の高温に曝されると苦味を生ずるため、これ
を防止する必要がある。従って、真空を解除した後、品
温が急に上昇し、９０℃以上とならないように、真空を
解除すると、急に昇温する傾向があるので、真空解除前
に、加熱を止めるか、弱火とした後に、真空を解除して
も約８０℃以下に保持されるようにし、これにカレー粉
１０〜１５Ｋｇを添加し均一に撹拌混合する。然るとき
は、その品温が約８０℃以下であるので、カレー粉は、
炒られるとき、苦味を生ずることなしに、柔らかい芳香
を引き出すことができる。次で、その撹拌を続け乍ら、
グルタミン酸ソーダ５〜８Ｋｇ、スパイス４６Ｋｇ、粉
乳２５〜３５Ｋｇ、砂糖１２〜１５Ｋｇを添加し、均一
に混合し、その後、加熱を止め、蓋をして、外気の湿気
を吸湿しないようにし乍ら、常温まで冷却する。このよ
うにして得られた粉末調味料は、好ましくは、粉砕機に
かけ、微細粉となし、その所定量毎を袋に入れ密封包装
する。Next, an example of a method for producing a curry powdery seasoning which is very delicious by using the above-mentioned method of the present invention will be described. In the center, a screw-type stirrer is installed in a longitudinal casing-type processing can, and 3 to 6 kg of flavored oil and fat, 30 to 50 kg of finely chopped onion and carrot, respectively, are added, and the whole is stirred by the stirrer. Then, heat from the bottom of the can with a burner under atmospheric pressure to raise the temperature, and continue heating until the vapor rises sufficiently. Next, while continuing this stirring state, 10 to 15 kg of crushed natural cheese was added and mixed, and then the container was covered with a lid to make a closed can. Continue heating at the vacuum level. During this time, water is removed, and the water is replaced with dehydration to obtain oil-fried vegetable powder in which oil has permeated the inside in a short time. Next, the vacuum device is stopped, the lid is opened, and the curry powder is added thereto. However, curry powder has a bitterness when exposed to a high temperature exceeding 80 ° C., for example, 90 ° C. or higher, and it is necessary to prevent this. Therefore, after releasing the vacuum, the product temperature suddenly rises, and when the vacuum is released so that the temperature does not rise above 90 ° C, the temperature tends to rise abruptly. After that, even if the vacuum is released, the temperature is maintained at about 80 ° C. or lower, 10 to 15 kg of curry powder is added thereto, and the mixture is uniformly stirred and mixed. In that case, since the product temperature is about 80 ° C or lower, the curry powder is
When roasted, it can elicit a soft aroma without producing a bitter taste. Next, continue the stirring,
Sodium glutamate 5-8Kg, spice 46Kg, milk powder 25-35Kg, sugar 12-15Kg are added and mixed evenly, then heating is stopped, and the lid is closed to avoid absorbing moisture from the outside air at room temperature. Cool down. The powder seasoning thus obtained is preferably crushed into a fine powder, and a predetermined amount thereof is put in a bag and hermetically sealed.

【００１０】このようにして得られた本発明のカレー系
粉末調味料は、澱粉を含まないので、従来のカレールー
などと異なり、そのまゝ調味料として使用できる。その
用途は、例えば、各種肉加工食品、バター、マーガリン
の製品、ソーセージなどの練製品の製造における調味
料、一般のふりかけと同様に、食卓における調味料、家
庭料理における調味料などとして広範囲に使用できる。Since the curry powder seasoning of the present invention thus obtained does not contain starch, it can be used as a seasoning unlike conventional curry roux. Its use is, for example, a wide variety of processed meats, butter, margarine products, seasonings in the production of paste products such as sausages, as well as general sprinkles, as a seasoning on the table, seasoning in home cooking, etc. it can.

【００１１】[0011]

【発明の効果】このように本発明によるときは、油炒め
処理すべき細裁原料を、先ず、加熱容器に投入後、蓋を
することなく、大気圧下で撹拌し乍ら加熱して水蒸気が
上がるまで品温を上昇せしめるようにしたので、細裁生
野菜に付着の水分は蒸発除去されると共に含有水分の一
部を表面に逐い出されるので、爾後の真空処理におい
て、比較的低い真空度で水分のみの吸引除去を迅速に行
うことができると同時に、油脂が細裁野菜に均一に付着
せしめることができる。次で、該容器に蓋をして脱気減
圧し、真空減圧下で全体を撹拌し乍ら油炒め処理するよ
うにしたので、油が処理品の内部まで充分に滲み込んだ
処理を迅速に行うことができ、同時に、従来のような大
気中で油炒め処理する場合の前記の種々の不都合を解消
でき、旨味と栄養分の残留した良好な風味と熱劣化のな
い品質を保持した油炒め調理食品が得られ、大量の油炒
め調理品が短時間で高能率且つ安価に得られるなどの効
果を有する。As described above, according to the present invention, the finely cut raw material to be stir-fried with oil is first put into a heating container and then heated under atmospheric pressure with stirring without being covered with a steam. Since the product temperature is raised until the temperature rises, the water adhering to the finely cut raw vegetables is removed by evaporation and part of the water content is removed to the surface, so it is relatively low in the subsequent vacuum treatment. It is possible to quickly remove only the moisture by suction at a vacuum degree, and at the same time, the oil and fat can be uniformly attached to the finely cut vegetables. Next, the container was capped, degassed and decompressed, and the whole was agitated under vacuum decompression to stir-fry the oil. At the same time, it is possible to eliminate the above-mentioned various inconveniences when the oil is stir-fried in the air as in the conventional case, and the stir-fry cooking is performed while maintaining the good taste and the residual taste of nutrients and the quality without heat deterioration. The food is obtained, and a large amount of stir-fried oil can be obtained in a short time with high efficiency and at low cost.

【００１２】また、本発明によれば、上記の油炒め処理
法により得られた油炒め調理品に、カレー粉と各種の粉
末調味料を加えてカレー系粉末調味料を製造するに当た
り、真空を解除した後約８０℃以下の品温に保持し乍ら
カレー粉を添加し、加熱撹拌するので、苦味の生じない
カレーの芳香を有する美味なカレー系粉末調味料を製造
することができる効果を有する。Further, according to the present invention, when a curry powder and various powder seasonings are added to the oil-stir-fry cooked product obtained by the above-mentioned oil frying treatment method, a vacuum is applied when producing a curry powder seasoning. After releasing, curry powder is added while keeping the product temperature at about 80 ° C. or lower, and the mixture is heated and stirred, so that it is possible to produce a delicious curry powder seasoning having a curry aroma that does not cause bitterness. Have.

Claims (2)

【特許請求の範囲】[Claims] 【請求項１】 細裁生野菜などの炒め処理すべき細裁原
料を油脂と共に加熱処理用容器に入れ、大気圧下で撹拌
し乍ら加熱し、蒸気が上がるまで品温を上昇せしめ、次
で蓋を施し、その密閉容器内を真空装置により脱気減圧
し、その真空減圧状態で全体を撹拌し乍ら油炒め処理す
ることを特徴とする油炒め調理法。1. A a Hososai raw <br/> fees to be fried processing such Hososai raw vegetables placed in a heating treatment vessel with oil, stirred under atmospheric pressure
It was heated 乍Ra, raised the product temperature until the vapor rises, following
In subjecting the lid, the oil fry cooking method is characterized in that the sealed vessel was degassed under reduced pressure by a vacuum device, for processing fried stirring乍Ra oil as a whole by the vacuum reduced pressure. 【請求項２】 細裁した生野菜などの炒め処理すべき細
裁原料を請求項１の調理法で処理して油炒め調理品を得
た後、該真空減圧状態を解除し、約８０℃以下に品温を
維持し乍らカレー粉を添加し、更にスパイス、調味料を
添加し、全体を良く撹拌し、次で粉砕することを特徴と
するカレー系粉末調味料の製造法。2. After obtaining Hososai the raw vegetable fried processing Hososai material to be such as by treatment with recipes claim 1 oil fry cooked, releasing the vacuum under reduced pressure, about 80 ° C. A method for producing a curry powder seasoning characterized in that curry powder is added while maintaining the product temperature, spices and seasonings are further added, the whole is well stirred, and then ground.