JPS6244144A - Production of roasted vegetable - Google Patents
Production of roasted vegetableInfo
- Publication number
- JPS6244144A JPS6244144A JP60182777A JP18277785A JPS6244144A JP S6244144 A JPS6244144 A JP S6244144A JP 60182777 A JP60182777 A JP 60182777A JP 18277785 A JP18277785 A JP 18277785A JP S6244144 A JPS6244144 A JP S6244144A
- Authority
- JP
- Japan
- Prior art keywords
- vegetables
- vegetable
- fat
- oil
- twin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は風味良好なロースト野菜の製造法に関するもの
である。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing roasted vegetables with good flavor.
(従来の技術)
従来ロースト野菜の製造方法としては、野菜を熱水、油
脂等を用いて加熱後ペースト状にする方法や、野菜をそ
のまま高温雰囲気中に放置し一定時間加熱後ペースト状
にする方法が知られている。(Prior art) Conventional methods for producing roasted vegetables include heating vegetables using hot water, oil, etc. and then turning them into a paste, or leaving the vegetables in a high-temperature atmosphere and heating them for a certain period of time and then turning them into a paste. method is known.
(発明が解決しようとする問題点)
野菜は細かくカッティングすると瞬時に酵素が働き異味
、異臭が発生する。そのためロースト野菜を製造する際
には、原料をなるべくカッティングせずに加熱処理した
後、イースト化する方法が行なわれてきた。しかしこれ
ら方法は、処理に長時間要したり品質の劣化、有効成分
のロス等の問題がある。(Problem to be solved by the invention) When vegetables are cut into small pieces, enzymes are activated instantly, producing off-taste and odor. Therefore, when producing roasted vegetables, a method has been used in which the raw materials are heat-treated without being cut as much as possible, and then turned into yeast. However, these methods have problems such as long processing times, deterioration of quality, and loss of active ingredients.
(問題を解決するだめの手段)
本発明者等は、前記問題点に関し種々検討した結果二軸
押出機に野菜又は野菜に油脂を添加し加熱処理すること
によシ、今までにない品質の50たロースト野菜を簡単
に得る方法を見い出し本発明を完成した。(Means for Solving the Problem) As a result of various studies regarding the above-mentioned problems, the present inventors have discovered that by adding vegetables or fats and oils to vegetables in a twin-screw extruder and heat-treating the vegetables, the present inventors can achieve unprecedented quality. The present invention was completed by discovering a method for easily obtaining roasted vegetables.
本発明に用いる野菜としては、葉菜、茎菜、花菜、果菜
、根菜類などであればどのようなものでもよく、具体的
にはキャベツ、レタス、ハクサイ、ホウレンソウ、シュ
ンギク(葉菜)、ゴボウ、ダイコン、ニンジン、シ、つ
が、ニンニク(根り、セロリ、タケノコ、アスノfラガ
ス、玉ネギ、長ネギ、フキ(茎菜)、カリフラワー、ブ
ロッコリー(花菜)、ナス、キュウリ、トマト(果菜)
などをあげることができる。The vegetables used in the present invention may be any vegetables such as leafy vegetables, stem vegetables, flower vegetables, fruit vegetables, root vegetables, etc., and specific examples include cabbage, lettuce, Chinese cabbage, spinach, shungiku (leafy vegetables), and burdock. , radish, carrot, shiitake, garlic (root, celery, bamboo shoot, Asuno fragasse, onion, green onion, butterbur (stem vegetable), cauliflower, broccoli (flower vegetable), eggplant, cucumber, tomato (fruit vegetable)
etc. can be given.
これらの野菜はよく洗浄し、表皮、芯などの不要部を除
去した後、使用する。Wash these vegetables thoroughly and remove unnecessary parts such as the epidermis and core before using.
油脂は植物脂、動物脂等いずれでも可能である。The oil can be either vegetable fat, animal fat, or the like.
油脂の添加量は、原料野菜に対し0.5〜300重i−
%が好ましい。水の添加量は用途によって種々選定でき
るが300重量%位までが好ましい。The amount of fats and oils added is 0.5 to 300 weight i-
% is preferred. The amount of water added can be varied depending on the application, but is preferably up to about 300% by weight.
用いる二軸押出機としては、高水分及び高油分原料の搬
送機能、混合・圧縮・粉砕・加熱機能、途中での液体注
入機能等の基本特性を有するものであればいずれのタイ
プのものでも使用できる。Any type of twin-screw extruder can be used as long as it has basic characteristics such as the ability to convey high-moisture and high-oil content raw materials, mixing, compressing, pulverizing, and heating functions, and the ability to inject liquid during the process. can.
原料野菜はカッティングすると瞬時に酵素が働き異味、
異臭が発生するので、押出機内に供給可能な限りカッテ
ィングせずにフィードする。供給された野菜は、押出機
内で細かく破砕される・と同時に、瞬時に加熱され野菜
の持っている酵素が失活される。When raw vegetables are cut, enzymes are activated instantly, creating an off-taste taste.
Feed into the extruder as much as possible without cutting, as it will generate a strange odor. The supplied vegetables are finely crushed in the extruder and simultaneously heated to deactivate the enzymes present in the vegetables.
油脂を添加する場合は野菜と同時に、又は油脂の注入穴
を設けたパーレルを用いて野菜の加熱処理の途中でフィ
ードすることも可能である。When adding fats and oils, it is possible to feed them at the same time as the vegetables, or during the heating process of the vegetables using a parrel provided with holes for injection of fats and oils.
押出機のバーレル温度は90℃ないし250℃、好まし
くは100℃ないし200℃に設定することが望ましい
。パーレル温度が低すぎると酵素失活が困難で、またパ
ーレル温度が高すぎると得られた製品にコグ等が発生し
好ましくない。The barrel temperature of the extruder is desirably set at 90°C to 250°C, preferably 100°C to 200°C. If the Parrel temperature is too low, it will be difficult to deactivate the enzyme, and if the Parrel temperature is too high, the resulting product will have lumps, which is undesirable.
本法により得られたペースト状のロースト野菜は、後処
理として熱風乾燥、凍結乾燥等を行ない粉末又は顆粒状
とすることも可能である。The paste-like roasted vegetables obtained by this method can also be made into powder or granules by performing hot air drying, freeze-drying, etc. as post-processing.
又、油脂、水を多く加えて二軸押出機で加熱処理した後
、その溶液中に含まれるエキスを分離使用するとともで
きる。Alternatively, after adding a large amount of oil, fat, and water and heat-treating with a twin-screw extruder, the extract contained in the solution can be separated and used.
以下実施例により本発明を説明する。The present invention will be explained below with reference to Examples.
実施例1
用いた原料はニンニクの外皮を除き隣片状にしたもので
カッティングは行なわなかった。二軸押出機はWern
er & Pflalder aff C−58型(L
/D=20 ノズル使用せず)を用い、ニンニクを1
0に9/ Hrでフィードし、パーレル温度を80〜1
50℃、スクリュー回転数を100〜300 rpmと
変化させて検討を行なった。その結果を第1表に示した
。Example 1 The raw material used was garlic which had its outer skin removed and was cut into pieces, without being cut. Wern twin screw extruder
er & Pfalder aff C-58 type (L
/D=20 (without nozzle), add 1 garlic
0 at 9/Hr, and the parel temperature is 80~1
The study was conducted at 50° C. and by changing the screw rotation speed from 100 to 300 rpm. The results are shown in Table 1.
第一 1 表
得られた物はすべてペースト状であったが、パーレル温
度80℃では刺激臭が強く酵素の失活が不充分であった
。100℃以上で酵素失活の効果が認められ、味風味良
好なローストニンニクが得られた。All of the products obtained in Table 1 were in the form of a paste, but at a Parler temperature of 80°C, there was a strong pungent odor and enzyme deactivation was insufficient. The enzyme deactivation effect was observed at temperatures above 100°C, and roasted garlic with good taste and flavor was obtained.
実施例2
実施例1で用いた装置を用い、表皮を除いた玉ネギを押
出機に供給できるようにカッティング後10 kg/H
rでフィードした。パーレル温度は80〜150℃、ス
クリュー回転数は100 rpmで行なった。その結果
を第2表に示した。Example 2 Using the equipment used in Example 1, the onion with its outer skin removed was cut at 10 kg/H so that it could be fed to the extruder.
I fed it with r. The parrel temperature was 80 to 150°C, and the screw rotation speed was 100 rpm. The results are shown in Table 2.
第 2 表
パーレル温度100℃以上で味風味の良好な玉ネギのイ
ーストが得られた。Table 2: Onion yeast with good taste and flavor was obtained at a Parler temperature of 100° C. or higher.
℃以上の加熱品と比較bJ果、味風味ともほとんど差が
みられなかった。There was almost no difference in taste or flavor compared to the product heated above ℃.
実施例3
実施例1で用いた装置を用い、外皮を除いたニンニクを
10に9/Hrで、同時に大豆油を120g/ Hr
= 10 kl! / Hrで74−ドした。Example 3 Using the apparatus used in Example 1, garlic with its outer skin removed was fed at a rate of 10 to 9/Hr, and at the same time soybean oil was added at 120g/Hr.
= 10kl! /Hr.
パーレル温度は100〜180℃スクリュー回転数は1
00 rpmで行なった。その結果を第3表に示した。Parel temperature is 100-180℃, screw rotation speed is 1
00 rpm. The results are shown in Table 3.
第 3 表
得られたものはすべてペースト状で150’Cで味風味
良好なロースト野菜が得られた。Table 3 All of the roasted vegetables were in paste form and had good taste and flavor at 150'C.
Claims (2)
特徴とするロースト野菜の製造方法。(1) A method for producing roasted vegetables, which comprises heating vegetables using a twin-screw extruder.
る特許請求の範囲第(1)項記載の製造方法。(2) The manufacturing method according to claim (1), characterized in that oil/fat/water is added to the vegetables.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60182777A JPS6244144A (en) | 1985-08-20 | 1985-08-20 | Production of roasted vegetable |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60182777A JPS6244144A (en) | 1985-08-20 | 1985-08-20 | Production of roasted vegetable |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6244144A true JPS6244144A (en) | 1987-02-26 |
Family
ID=16124232
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60182777A Pending JPS6244144A (en) | 1985-08-20 | 1985-08-20 | Production of roasted vegetable |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6244144A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01101859A (en) * | 1987-10-13 | 1989-04-19 | Ikeda Touka Kogyo Kk | Production of roast processed food |
JP2018191536A (en) * | 2017-05-12 | 2018-12-06 | カゴメ株式会社 | Brassicaceae vegetable seasoning and production method thereof |
CN110753498A (en) * | 2017-05-12 | 2020-02-04 | 可果美株式会社 | Cruciferae vegetable seasoning and its preparation method, and food and drink containing Cruciferae vegetable, and method for enhancing body taste of food and drink containing Cruciferae vegetable |
-
1985
- 1985-08-20 JP JP60182777A patent/JPS6244144A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01101859A (en) * | 1987-10-13 | 1989-04-19 | Ikeda Touka Kogyo Kk | Production of roast processed food |
JP2018191536A (en) * | 2017-05-12 | 2018-12-06 | カゴメ株式会社 | Brassicaceae vegetable seasoning and production method thereof |
CN110753498A (en) * | 2017-05-12 | 2020-02-04 | 可果美株式会社 | Cruciferae vegetable seasoning and its preparation method, and food and drink containing Cruciferae vegetable, and method for enhancing body taste of food and drink containing Cruciferae vegetable |
US11805796B2 (en) | 2017-05-12 | 2023-11-07 | Kagome Co., Ltd. | Cruciferous vegetable seasoning and method for manufacturing same, food or beverage containing cruciferous vegetable, and method for enhancing rich taste of food or beverage containing cruciferous vegetable |
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