JP2003180311A - Method for producing potato salad - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing potato salad suitable for e.g. a long-life potato salad having excellent flavor of hand-made potatoes in spite of being produced in an industrial scale and light and dry feeling and soft palate feeling of the mass of potatoes can be sustained for a long period. <P>SOLUTION: This method for producing the potato salad comprises using a potato processed product obtained by continuously heating potatoes each peeled and made into a size of 0.5-30 cm<SP>3</SP>with a salt solution with a density of ≥0.05% but <0.5% at 85-100°C and steam at 90-105°C followed by cooling the resultant product. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel method for producing a potato salad, and more specifically, it has excellent flavor of handmade potatoes regardless of whether they are produced on an industrial scale, and gives a lumpy and moist feeling of potato lumps. For example, the present invention relates to a method for producing a potato salad suitable for a long-life potato salad in which the texture is maintained for a long period of time.

[0002]

2. Description of the Related Art Potatoes are widely used as ingredients for various dishes such as Japanese food, Western food, and Chinese food because of their soft texture. Particularly, the potato salad is a mixture of steamed potatoes and an acid seasoning such as mayonnaise, and the overall texture of the potato salad is easily influenced by the texture of the lumpy steamed potatoes contained therein.

As for the method of producing a delicious potato salad, various cookbooks generally show that potatoes with a uniform grain are boiled until they are soft with the skin on, and they are peeled while hot to obtain an appropriate size. It is said that it should be cut, seasoned with salt and vinegar while hot, then cooled and then seasoned with mayonnaise. However, this method is not a problem when it is processed in small quantities at home, but when it is manufactured in large quantities on an industrial scale, it is mechanically difficult to peel the boiled and soft potatoes in the processing of potatoes. It is difficult, and after all, it has to be done manually, and there is a problem in that it costs money. Therefore, as a method for treating potatoes on an industrial scale, for example, Japanese Patent Application Laid-Open No. 7-2373.
No. 1 and Japanese Patent Application Laid-Open No. 9-75030 disclose methods of treating peeled potatoes with hot water or steam, and Japanese Patent Application Laid-Open Nos. 60-70044 and 2-350.
Japanese Patent Publication No. 35-35 discloses a method of treating peeled potatoes with a combination of hot water and steam.

However, among the above-mentioned treatment methods, the method of treating only with hot water is because peeled potatoes are used, or when it is produced on an industrial scale, it is difficult to control to a proper softness, and it is often the case. It has a watery texture. In addition, steam, or a method of combining steam with warm water, when the obtained potato-treated product is used as a potato salad, it has a warm and moist texture immediately after production, but it is messy when stored for a long time in the refrigerator. There is a problem in that the texture becomes textured and the desired texture just after the production cannot be maintained. Further, there is a problem that the flavor of potatoes is lacking even immediately after production.

[0005]

Therefore, the object of the present invention is to produce a handmade potato having excellent flavor regardless of the production on an industrial scale, and to provide a lumpy and moist texture of potato lumps for a long time. It is to provide a method for producing a potato salad suitable for, for example, a long-life potato salad that is maintained.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on various conditions of a heat treatment method for peeled potatoes in order to achieve the above-mentioned object, and as a result, as a result, potatoes of a specific size were obtained. The present invention has been completed by finding that the object of the present invention can be achieved by continuously treating with a saline solution and steam at a specific temperature and concentration and using this treated product. That is, the present invention includes (1) peeling, 0.5 to 3
Potatoes with a size of 0 cm ³ were treated with a saline solution having a concentration of 0.05% to less than 0.5% at 85 to 100 ° C.
After continuous heat treatment with steam at 5 ° C, a method for producing a potato salad using a cooled potato treated product, (2) heat treatment with a saline solution is performed in a shower of saline solution (1) Manufacturing method, (3) Method of manufacturing potato salad according to (1) or (2), wherein cooling after heat treatment is air cooling, (4) Cooling until the product temperature is 20 to 60 ° C (1) to ( (3) The method for producing a potato salad according to any one of (3) and (5) The method for producing a potato salad according to any one of (1) to (4), wherein the potato salad is a long-life potato salad.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below. In the present invention, "%" means "mass%", "part" means "part by mass".
Means The potato salad in the present invention is one containing a lump of potatoes, since it retains the warm and moist texture immediately after production even if it is stored for a long time in a refrigerator, it is suitable for a long-life potato salad. Is. The method for producing potato salad according to the present invention is characterized by the method for treating potato used as a food material.
The treatment method is as follows: first peel potatoes, and then remove buds if necessary, and then the size is 0.5 to 3
0 cm ^3, preferably cut so that 1 to 20 cm ^3. If the potato size is smaller than 0.5 cm ³ , heat treatment can be done in a short time, but the lumps will collapse during the potato treatment or when mixed with mayonnaise, and it will have a soft texture. It is difficult to control and is not preferable. On the other hand, if it is larger than 30 cm ³ , it takes time to heat up to the central part, and if the obtained processed product is used to produce potato salad and stored in refrigeration for a long period of time, it will have a crunchy texture and will be moist again. Lacking in texture, it is not preferable because it is not possible to maintain the soft texture and soft texture immediately after production, and further, in the potato flavor immediately after production, there is also a lump that is excellent in potato flavor. , Overall lack of flavor is not preferable. The shape of the cut product is not particularly limited as long as most of the cut product is a lump, but it is preferable to cut into a substantially die shape because it is easy to obtain a uniform texture, so that the size is within the above range. For industrial production, it may be cut using, for example, a dicer having an opening of about 0.8 to 3 cm.

The peeled potatoes, which have been cut to a specific size, are then placed at 85 to 100 ° C., preferably 90 to 10
Heat treatment with saline at 0 ° C. When treated at a liquid temperature lower than 85 ° C., and then, when potato salad is produced according to the present invention and stored in a refrigerator, it has a rough texture and lacks a moist texture. The moist texture cannot be maintained, which is not preferable. Further, the flavor of potatoes immediately after production is slightly lacking in flavor, which is not preferable. The upper limit of the liquid temperature is 100
However, when using a saline solution having a temperature higher than 100 ° C., it is necessary to pressurize the atmosphere in which the treatment is carried out. Therefore, a large-scale facility is required and continuous treatment is required. It is difficult and inferior in productivity, which is not preferable.

[0009] Here, the term "heat treatment with saline solution" means that the saline solution is heat-treated so as to come into direct contact with the potato. Specifically, for example, a method of immersing the potato in saline solution, a potato. And a method of showering saline with water. In particular, the latter method of showering with salt water makes it easy to control the temperature of the liquid temperature, and since salt water at a constant temperature can be constantly showered on the potatoes, the product temperature of the potatoes rises quickly and heats up. The exchanging rate is excellent, and since the saline solution after showering can be reheated to a desired temperature with a plate heater and used again as a shower of saline solution, a smaller amount of water than the immersion method can be used. Is preferable because it can be treated with, and is excellent in productivity.

Further, in the present invention, the cut potatoes are treated with a saline solution at 85 to 100 ° C. The treatment time may be such that the core temperature is 80 ° C. or higher,
Depending on the size of the potato, specifically, 2 to 20
Minutes are preferable, and 3 to 15 minutes are more preferable. From this, a potato salad can be obtained in which, even when it is stored in refrigeration for a long period of time, the feeling of softness and moist texture immediately after production are maintained for a long period of time.

The salt solution used in the present invention has a concentration of 0.
05% or more and less than 0.5%, preferably 0.1% or more and 0.1.
Use less than 5%. If the salt concentration is less than 0.05%, the potato flavor will be lost even immediately after production, and if stored in the refrigerator, the potato lumps gradually lose their moist texture, and the moist texture immediately after production is maintained. It is difficult and not preferable. On the other hand, when it is 0.5% or more, the saltiness of the potato lumps is rather strong, and when the lumps are stored in a refrigerator, the lumps gradually become watery and the moist texture is hard to be maintained, which is not preferable.

The potatoes which have been heat-treated with saline are subsequently heat-treated with steam at 90 to 105 ° C., preferably 95 to 105 ° C. Further, the treatment time may be such that the whole body has a soft texture, and depending on the size of the potato, it may be specifically about 15 to 120 minutes. When steamed at a temperature lower than 90 ° C, it takes not only a long time until the texture becomes soft, but when the potato-treated product obtained is used to make potato salad and stored in refrigeration, the texture gradually becomes unsteady. It also lacks a moist texture and is not preferable. On the other hand, 105
When steam higher than 0 ° C. is used, the atmosphere in which the treatment is performed needs to be in a pressurized state, which requires large-scale equipment and is difficult to perform the treatment continuously, which is not preferable because of poor productivity.

Next, the heat-treated potato is cooled. As a cooling method, for example, any method such as air cooling with a blower or a suction device, vacuum cooling with a vacuum cooler, cooling with a refrigerator, or the like can be used. In particular, the air-cooling is preferable because the potato lumps in potato salad have an excellent potato flavor immediately after the production, and the soft and fluffy texture is easily maintained for a long period of time, which is excellent in production efficiency. As the product temperature after cooling, it may be cooled to about 0 to 60 ° C., but since the feeling of softness and moist texture immediately after production is easily maintained for a long period of time, 20
-60 degreeC is preferable and 25-60 degreeC is more preferable.

In the present invention, except that the potato-treated product obtained by the above method is used as an agglomerate, a potato salad can be easily produced according to a conventional method, and other ingredients and mayonnaise are usually added and mixed. Here, the mayonnaise includes not only what is called mayonnaise but also what is called salad dressing. Further, other ingredients are not particularly limited as long as they are used for potato salad, for example, carrot, cucumber, onion, corn,
Examples include ham, corned beef, tuna meat, and jellyfish.
The mixing ratio of potato salad is the same as that of ordinary potato salad, specifically, 40 to 80 parts of potato, 5 to 30 parts.
Parts of other ingredients, 10 to 30 parts of mayonnaise, if necessary, seasonings such as sugar, salt, pepper, sodium glutamate, decomposed products of various proteins, thickeners such as starch, modified starch, gums, etc., Glycine, sodium acetate, lysozyme,
A bacteriostatic agent such as protamine or polylysine is added.

The potato salad manufactured according to the usual method is filled in a container such as a plastic bag or a tray container and supplied as a commercial potato salad. In addition, a long-life type potato salad that can be stored for at least one week or more can be prepared by sterilizing the filled and sealed container in a conventional manner, for example, with hot water at 60 to 100 ° C for about 30 to 90 minutes. can get.

Next, the present invention will be described in more detail based on examples and test examples. The present invention is not limited to these.

[0017]

[Example] [Example 1] about 2cm dice <potato processing> the peeling sprouts up already potato skins in the food cutter (about 5~9cm ³⁾
Cut into Then, add 0.2 at 90 ℃ to this cut.
% Saline was showered for 5 minutes, and subsequently boiled with steam at 100 ° C. for 40 minutes. The heated product was cooled with an air blower by air cooling until the product temperature reached about 25 ° C. to prepare a potato-treated product.

<Manufacture of Potato Salad> The following ingredients were prepared as described in the mixing ratio of potato salad. After these ingredients were put into a mixer, they were slowly stirred so that the lumps of the potato-treated product obtained by the above method remained, and mixed until the whole became uniform. 4 kg each of the potato salad thus obtained was filled and sealed in a plastic bag, and warmed at 70 ° C. in 6 bottles.
After sterilizing for 0 minutes, the potato salad was prepared by cooling with cold water until the product temperature reached about 10 ° C. In addition, in the following mixing ratio, potato (2 cm dice) is the potato-treated product obtained by the above method, and potato (crush) is the potato-treated product further crushed, and onion (1 cm). The diced diced edible portion is cut into approximately 1 cm dies with a food cutter, and then heat treated with hot water at approximately 90 ° C for 5 minutes.
(m-die) was used after removing the outer skin, cutting it into a die of about 0.5 cm with a food cutter, and then heat treating it with hot water of about 95 ° C. for 5 minutes.

[0019] <Ratio of potato salad> ・ Potato (2 cm dice) 45 copies ・ Potato (crash) 20 copies ・ Onion (1 cm dice) 5 parts ・ Carrot (0.5 cm die) 5 parts ・ 20 mayonnaise   (Commercial heat-resistant mayonnaise: QP Corporation) ・ Sodium acetate 0.5 parts ・ Glycine 0.5 part ・ Sodium glutamate 0.5 part ・ Shimizu 3.5 copies

[Example 2] In the same manner as in Example 1 except that in the <treatment of potatoes> in Example 1, a method of immersing in salt water of the same concentration was used instead of the showering of saline solution. I made potato salad.

[Example 3] A potato salad was prepared in the same manner as in Example 1 except that in the <potato treatment> of Example 1, the cooling method by air cooling was performed by vacuum cooling using a vacuum cooler. did.

[Example 4] A potato salad was produced in the same manner as in Example 1 except that the cooling was carried out until the temperature reached about 50 ° C in <Treatment of potatoes>.

[Example 5] A potato salad was produced in the same manner as in Example 1 except that the cooling was carried out up to about 10 ° C in <potato treatment> of Example 1.

[Comparative Example 1] A potato which has been peeled off and sprouted has been diced with a food cutter by about 2 cm (about 5-9 cm).
³ ) Cut into pieces. Then, this cut product was steamed with steam at 100 ° C. for 50 minutes. The heated product was cooled with a vacuum cooler until the product temperature reached about 25 ° C. to prepare a potato-processed product. Next, using the obtained potato-treated product, a potato salad was produced according to <Production of potato salad> of Example 1.

[Comparative Example 2] The potatoes which have been peeled off and sprouted have been diced with a food cutter by about 2 cm (about 5-9 cm).
³ ) Cut into pieces. Then, the cut product was immersed in a 0.2% concentration saline solution at 70 ° C. for 5 minutes, and then 100 ° C.
Was steamed for 40 minutes. The heated product was cooled with a vacuum cooler until the product temperature reached about 25 ° C. to prepare a potato-processed product. Next, using the obtained potato-treated product, a potato salad was produced according to <Production of potato salad> of Example 1.

[Comparative Example 3] Potatoes (about 60 to 100 cm ³ ) which had been peeled and had their buds removed were kept at 90 ° C for 0.
Shower with 2% saline for 3 minutes, and continue 1
It was steamed with steam at 00 ° C. for 60 minutes. The heated product was cooled with a blower until the product temperature reached about 25 ° C. to prepare a potato-processed product. Next, using the obtained potato-treated product, a potato salad was produced according to <Production of potato salad> of Example 1.

[Comparative Example 4] A potato which has been peeled off and sprouted is cut by a food cutter into a die of about 2 cm (about 5 to 9 cm).
³ ) Cut into pieces. Then, the cut product was showered with a 0.2% concentration saline solution at 85 ° C. for 3 minutes, and then steamed at 80 ° C. for 90 minutes. The heated product was cooled with a blower until the product temperature reached about 25 ° C. to prepare a potato-processed product. Next, using the obtained potato-treated product, a potato salad was produced according to <Production of potato salad> of Example 1.

[Comparative Example 5] A potato salad was prepared in the same manner as in Example 1 except that 0.01% concentration of saline was used in <Treatment of potatoes> of Example 1.

Comparative Example 6 A potato salad was prepared in the same manner as in Example 1 except that 0.5% salt solution was used in <Treatment of potatoes> in Example 1.

[0030]

[Test Example] [Test Example 1] The potato salad obtained in each Example and Comparative Example was stored in a refrigerator (about 4 ° C.), and the potato lumps in the potato salad had a flavor immediately after production and after storage. The evaluation was made for the feeling of softness and moist feeling.

[0031]

[Table 1]

The symbols in the table are as follows. ⊚: Excellent potato flavor. ◯: Potato flavor is slightly lacking, but there is no problem. Δ: Slightly lacking potato flavor. X: Lack of potato flavor.

[0033]

[Table 2]

The symbols in the table are as follows. ⊚: Has a soft texture. ◯: The texture was slightly lacking, but it was not a problem. Δ-1: It has a slightly crunchy texture. Δ-2: Lack of slightly soft texture (excluding Δ-1). X-1: It has a crunchy texture. X-2: Lack of soft texture (excluding x-1).

[0035]

[Table 3]

The symbols in the table are as follows. ⊚: Has a moist texture. -1: Slightly watery texture, but no problem. ◯ -2: Slightly lacking in moist texture, but no problem (excluding ◯ -1). Δ-1: It has a slightly watery texture. Δ-2: Lack of slightly moist texture (excluding Δ-1). X-1: It has a watery texture. X-2: Lack of moist texture (excluding x-1).

From Tables 1 to 3, the potato salads of Examples 1 to 6 obtained by the production method of the present invention were
It is understood that the potatoes are excellent in flavor, and that even if the potatoes are stored in a refrigerator, the bulkiness and moist texture of the potato lumps are maintained for a long period of time. Particularly, in the cooling process of the potato treatment, the one performed by air cooling is excellent in maintaining the flavor and texture of the potato and the product temperature of 20 to 60, as compared with the one performed by vacuum cooling.
The one cooled to 0 ° C was excellent in maintaining the texture as compared with the one lower than 20 ° C.

[0038]

Industrial Applicability As described above, the potato salad obtained by the production method of the present invention has an excellent potato flavor, and even if it is stored in a refrigerator, the potato lumps have a warm and moist texture. Is maintained for a long time and has a favorable quality as a potato salad. In particular, in the cooling step of the potato treatment, those which are air-cooled or those which are cooled to a product temperature of 20 to 60 ° C. are more preferable because of their excellent effects. Further, in the potato treatment method, the showering method is excellent in productivity and suitable for industrial scale production.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Mayumi Shigehara             1 Kyu at 5-13 Sumiyoshi-cho, Fuchu-shi, Tokyo             RP Co., Ltd. (72) Inventor Fukutomi Honor             2595 Kitahotaka, Otaka, Minamiazumi-gun, Nagano             1 Potato Delica Development Office F-term (reference) 4B016 LC05 LE04 LG06 LP06                 4B036 LE02 LF15 LH30 LK01

Claims (5)

[Claims] 1. Peeled potatoes sized 0.5 to ³⁰ cm ³ are continuously treated with saline having a concentration of 0.05% to less than 0.5% at 85 to 100 ° C. and steam at 90 to 105 ° C. A method for producing a potato salad, which comprises using a potato-treated product that has been heat-treated and then cooled. 2. The method for producing a potato salad according to claim 1, wherein the heat treatment with the salt solution is performed in a shower of the salt solution. 3. The method for producing potato salad according to claim 1, wherein cooling after the heat treatment is performed by air cooling. 4. The method for producing potato salad according to claim 1, wherein the product temperature is cooled to 20 to 60 ° C. 5. The method for producing a potato salad according to claim 1, wherein the potato salad is a long-life potato salad.