JPS6075251A - Production of frozen food prefried potato - Google Patents

Abstract

PURPOSE:To produce the titled food eatable with a good appetite only by roasting, by cutting and blanching a potato, dipping the surface thereof in a batter by a specific method, frying the resultant potato, and freezing the fried potato. CONSTITUTION:The surface of a potato is dipped in a batter containing 1-8 wt% crystalline beta-cyclodextrin to give a minimum thickness of the batter (about <=10wt% pickup of the batter). Thus, a washed and skinned potato is cut to about 5-20mm. thickness, blanched in an aqueous solution of acid sodium pyrophosphate (about 0.2-0.5% concentration) at about 80-90 deg.C for about 5- 15min. The resultant cut and blanched potato is then dipped in the batter as described above, fried in oil at about 165-180 deg.C for about 30sec-3min (preferably about 6-12wt% oil content), precooled and quickly frozen to give the aimed prefried potato.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing fried yellowtail fried potatoes, a frozen food that can be eaten deliciously by simply roasting them. Specifically, the present invention relates to a method for producing fried yellowtail fries, a frozen food that can be eaten deliciously by simply roasting them. This invention relates to a method for producing yellowtail fried potatoes that have a flavor and texture that are comparable to those that have been boiled.

Recently, as consumer needs, the demand for processed products of alkaline food potatoes, which are rich in vitamin Bl and C75 and have excellent nutritional properties, has decreased by 1/2.

Are there various processed products made by Mazunobu in Japan? A cost amount is 7
Frozen French fries, known as French fries, are particularly popular among the younger generation.

When eating French fries, you need to pour some oil into the pot. It's a cooking method that requires a lot of cleaning up. Especially in apartments, etc.
Oil: Power of smell when grilled; disliked. Therefore, French fries are being developed that allow you to taste the deliciousness of French fries just by roasting them.

The present invention is characterized in that after cutting and flanching the potatoes, the coating surface of the potatoes is thinly coated with a batter containing functional sugar crystals β-cyclodextrin, smeared with oil, and then frozen. . Panter contains all cyclodextrin in oil! When folded, oil is injected into the molecular cavity of cyclodextrin, coating the surface of the potato with a film dotted with oil and fat, which is then frozen to make a frozen food.When roasted and eaten, the coated oil and fat are
The coating of the potatoes is mixed with oil to give it a texture and flavor that is comparable to when it is soaked in oil.

In addition, crystalline β-zylodextrin has the effect of completely stabilizing compounds that are easily oxidized such as fats and oils, and as a frozen food, it prevents the increase in oxidation of the oil tll coated on the surface of potatoes during frozen storage. ing.

The present invention proposes a method for producing pre-fried potatoes.

That is, in the method of the present invention, peeled potatoes are cut, blanched, and then the surface of the potatoes is made as thin as possible in a batter containing 1.0 to 8.014 g of crystalline β-cyclodextrin. , batter adhesion rate IO weight%
It is characterized by battering, kneading in oil at 165 to 180 C for 30 seconds to 3 minutes, and then freezing.

The method of the present invention will be explained below in order of steps. First, wash and peel the potatoes until they are 5.0 to 20 cm thick.
Cut into 0 nines. Peeled potatoes quickly discolor, so they are lanced for 7 degrees to prevent discoloration and to stop enzyme activity.

80 in a 0.2-0.5% acidic sodium pyrophosphate solution.
~9 (it is appropriate to blanche with IG for 5 to 15 minutes. Next, crystalline β-cyclodextrin 1.0 to 8
, Punter the surface of the potatoes as thinly as possible in a batter containing 0-ju Washichio.

Normally, batter is made by adding necessary vegetable proteins, natural thickeners, and seasoning spices to wheat flour and starch, and dissolving them in cold water. However, in the present invention, crystalline β-cyclocyclokistrin is added in addition to the above. By doing so, a film of oil and fat is formed on the surface of the potatoes at once, and furthermore, the oxidation of the oil and fat during storage after freezing is prevented. The reason why the blending ratio of crystalline β-cyclodextrin is 1.0 to 8.0% by weight is that below 1% by weight there is no above effect, and above the S, O'M content, it is not suitable for fried potatoes. This is because a good texture cannot be obtained.

Batter the surface of the potatoes as thinly as possible to avoid oil if too thick, which may result in blisters or uniform frizz, or to prevent oil from forming when roasting when eating after freezing. In order to prevent this from occurring, the adhesion resistance rate of the batter (the percentage ratio of the adhesion resistance weight of the batter to the potatoes) is set to 1υ or less.

Next, 7 Layate, 165-180 U Te 30 seconds ~ 3
Translate minute oil. The relationship between the oil temperature in the fryer and the frying time is important. Shh, it's not tasty. On the other hand, if the oil temperature is lower than the above temperature, the amount of M absorbed by the oil will increase, making it greasy and not tasty.

The preferred oil rate (sheet weight percentage) of the product is 6 to 12 pounds.

After the oil has completely finished, it is pre-cooled and quickly frozen to produce pre-fried potatoes. When eating these pre-fried potatoes, just roasting them gives them the same flavor and texture as when they are fried with oil, making them a convenient yet delicious fried potato.

For freezing, it is preferable to pre-cool and then rapidly freeze from 't'. This is because it can be frozen economically and without degrading quality.

Example: Karasuzu from Hokkaido @ After complete sorting and washing, the skin is automatically peeled with a steam peeler, and then straight cut with a cutting size of 18% x 9.5%. Next, it is blanched in a plancher at 85C for 10 minutes in a solution of 0.2% acidic sodium pyrophosphate, and cooled in running water for Lo minutes.

After blanching, 70 grams of water, 25 grams of flour, β crystals
- Batter with a battering machine using a batter prepared with a recipe of 4.5% cyclodextrin and 0.5% natural glue and a total of 100 grams (M ratio). The degree of battering was determined to be a batter adhesion rate of 7.5% (weight ratio).

Next, the mixture was heated in oil for 2 minutes at 170 ic in an automatic continuous fryer, sent to a continuous pre-cooling device for pre-cooling, and quickly frozen in a continuous quick-freezing device to prepare frozen food pre-fried potatoes.

The next day and after 6 months of eating these pre-fried potatoes, they were softened, placed in a preheated open toaster, and roasted for 5 minutes for sensory analysis. there were. The present invention is an improvement to a manufacturing method that allows you to easily enjoy the deliciousness of fried potatoes (French fries) by wiping off oil'ff and oil. It can be served deliciously.

Claims (1)

[Claims] il+ After blanching peeled and cut potatoes, crystalline β-cyclodextrin 1.0 to 8
．． 1. A method for producing pre-fried fried potatoes, a frozen food product, which comprises battering with a batter containing 0 wt % K to an adhesion rate of 10 wt. (2) Blanching in a total of 0.2 to 0.5 thionic sodium pyrophosphate solution at 80 to 90C.
A method for producing a frozen fried yellowtail potato according to claim 1, characterized in that the frozen food is cooked for a minute.