NON-FRIED FOOD PRODUCED BY PENETRATING FRYING OIL INTO FOOD MATERIAL, SPRINKLING POWDERY OIL AND FAT OR LIQUID SHORTENING OIL ON THE SAME, OR MULLING POWDERY OIL AND FAT OR LIQUID SHORTENING OIL WITH THE SAME ON SEASONING OR MATURING THE SAME, AND ROASTING WITH SATURATED STEAM OR LOW PRESSURE OR NORMAL PRESSURE HIGH TEMPERATURE-SUPERHEATED STEAM, AND FOOD PROCESSING DEVICE FOR MAKING NON-FRIED PROCESSED FOOD BY USING SATURATED STEAM, AND LOW PRESSURE AND NORMAL PRESSURE HIGH TEMPERATURE SUPER-HEATED STEAM

摘要

PROBLEM TO BE SOLVED: To provide a non-fried food wherein an excess oil is eliminated in a processed food, the food is prevented from the oxidation due to the excess oil, an oily feeling on the surface of the food is eliminated and the maintenance of a crispy feeling for a long period of time is possible by roasting the food material utilizing a saturated steam together with a low pressure or a normal pressure high temperature-superheated steam, despite that since an excessive oil is attached thereto, an oxidation of the excess oil occurs and an oily feeling on the surface of the products is observed in the conventional food materials. ;SOLUTION: This non-fried food is obtained by sprinkling a powdery oil and fat or a liquid shortening oil on a food material, or mulling the powdery oil and fat or the liquid shortening into the food material, steaming the obtained food material with a saturated steam at approximately 100C, and further roasting by spraying a steam over the food material by using a low pressure or a normal pressure high temperature superheated steam heated at 120-600C for 100 sec to 18 min in accordance with the processed food material for a non-frying process.;COPYRIGHT: (C)1999,JPO