JP2005261338A - Method for producing half-cooked potato hardly crumbling, and method for producing cooked frozen potato having restoring force same as that of boiled potato when thawing - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing half-cooked potatoes hardly crumbling and sustaining flavor and active ingredient, and to provide a method for producing potatoes capable of restoring palate feeling and taste equal to those of normally cooked boiled potatoes when thawing. <P>SOLUTION: This method for producing cooked frozen potatoes comprises first to seventh processes as follows: first process: peeling off and cutting potatoes, and soaking in fossilized coral extract water; second process: steaming the cut potatoes after soaking in fossilized coral extract water to the center thereof; third process: applying hot air to the steamed cut potatoes soon after and dehydrating the vicinity of the surface; fourth process: vacuum-packaging the cut potatoes whose surface vicinity is dehydrated; fifth process: sterilizing in boiling water the vacuum-packaged cut potatoes; sixth process: soaking in cold water the cut potatoes sterilized in boiling water; seventh process: freezing the cut potatoes soaked in cold water. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing a half-cooked potato that is difficult to boil. Furthermore, this invention relates to the manufacturing method of the cooking frozen potato which has the same decompression property as a boiled potato at the time of thawing | decompression.

  In recent years, consumption of potatoes in the restaurant industry has increased. In particular, recently, semi-processed products are required due to problems such as processing wastes such as waste water and leather during processing and reducing processing costs.

The most popular processed potatoes in circulation are chilled products that have been heat-treated. However, there are many problems that occur in manufacturing. The problems are shown below.
1. Steamed and heat-treated potatoes become harder as the contained starch ages during refrigeration. Therefore, even if it is reheated during cooking, a texture like boiled potato cannot be obtained.
2. Steamed and heat-treated potatoes are easy to boil at that point. Therefore, it does not make the original form of potato when it is reheated.
3. It is necessary to overheat at high temperature for a long time for sterilization at the time of packing. As a result, the potato is burned at a high temperature and the flavor is impaired. Furthermore, active ingredients such as vitamin C are destroyed, resulting in a potato with low nutritional value.

  Therefore, a first object of the present invention is to provide a method for producing a semi-cooked potato that has a texture like a boiled potato even when reheated during cooking, is hard to boil and maintains its flavor and active ingredients. There is.

On the other hand, frozen food is a safe storage method in terms of hygiene. Furthermore, it is suitable for long-term storage.
The mainstream currently in circulation as frozen potatoes is French fries where fried potatoes are deep-frozen by deep-frozen and then deep-frozen when used. However, this has problems such as oxidation of fats and oils, and a different texture from boiled potatoes.
Traditionally, freezing simmered potatoes has been considered difficult in terms of texture and taste when thawing.

  Then, the 2nd objective of this invention is providing the manufacturing method of the potato which can reproduce the texture and taste equivalent to the boiled potato of normal cooking at the time of freezing and thawing the potato.

The present invention for solving the above problems is as follows.
[Claim 1] A method for producing a semi-cooked potato including the following first to fifth steps.
1st process A potato is peeled and cut, and it is immersed in fossilized coral extraction water.
2nd process The cut potato after being immersed in the fossilized coral extract water is steamed so that it cannot be boiled to the center of the cut potato.
3rd process Steamed cut potato is vacuum-packed.
4th process Vacuum-packed cut potatoes are sterilized with hot water.
Step 5: Cut potato pasteurized with hot water in cold water.
[Claim 2] The method according to claim 1, wherein the fossilized coral extract water is prepared by immersing 100 to 200 g of fossilized coral per liter for 48 to 72 hours.
[Claim 3] The production method according to claim 1 or 2, wherein the immersion in the fossilized coral extraction water is performed for 10 to 240 minutes.
[Claim 4] The method according to any one of claims 1 to 3, wherein the steaming is performed for 5 to 15 minutes using boiling water so that the steamed potato cannot be cooked to the center.
[Claim 5] The manufacturing method according to any one of claims 1 to 4, wherein the vacuum packaging is performed using a nylon / polyethylene laminate film.
[Claim 6] The manufacturing method according to any one of claims 1 to 5, wherein the immersion of the cut potato sterilized with hot water in cold water is performed immediately after sterilizing with hot water using cold water of 0 to 2 ° C.
[7] A method for producing a cooked frozen potato including the following first to seventh steps.
1st process A potato is peeled and cut, and it is immersed in fossilized coral extraction water.
2nd process The cut potato after being immersed in the fossilized coral extract water is steamed to the center of the cut potato.
3rd process Immediately apply hot air to the steamed cut potato to dehydrate the vicinity of the surface.
4th process Vacuum-packing the cut potato which dehydrated the surface vicinity.
Step 5: Vacuum-packed cut potatoes are sterilized with hot water.
6th process The cut potato pasteurized with hot water is immersed in cold water.
Step 7 Freeze the cut potatoes soaked in cold water.
[8] The method according to [7], wherein the fossilized coral extract water is prepared by immersing 100 to 200 g of fossilized coral per liter for 48 to 72 hours.
[Claim 9] The production method according to claim 7 or 8, wherein the immersion in the fossilized coral extraction water is performed for 10 to 240 minutes.
[10] The production method according to any one of [7] to [9], wherein dehydration in the vicinity of the surface is performed by applying hot air of 70 ° C to 75 ° C for 3 to 4 minutes.
[11] The method according to any one of [7] to [10], wherein the vacuum packaging is performed using a nylon / polyethylene laminate film.
[12] The method according to any one of [7] to [11], wherein the immersion of the cut potato sterilized with hot water into cold water is performed immediately after sterilizing with hot water using cold water of 0 to 2 ° C.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the half-cooked potato which cannot be easily boiled down can be provided. Furthermore, according to this invention, the manufacturing method of the cooking frozen potato which has the same restoring | restoration property as a boiled potato at the time of thawing | decompression can be provided.

(Manufacturing method of semi-cooked potato)
The method for producing a half-cooked potato according to the present invention includes the following first to fifth steps.
1st process A potato is peeled and cut, and it is immersed in fossilized coral extraction water.
2nd process The cut potato after being immersed in the fossilized coral extract water is steamed so that it cannot be boiled to the center of the cut potato.
3rd process Steamed cut potato is vacuum-packed.
4th process Vacuum-packed cut potatoes are sterilized with hot water.
Step 5: Cut potato pasteurized with hot water in cold water.

  In the first step, the potato is peeled and cut and immersed in fossilized coral extract water. The peeling and cutting of potato can be performed by a conventional method. The fossilized coral extract water can be prepared by immersing 100 to 200 g of fossilized coral per liter for 48 to 72 hours. Fossilized corals are available as commercial products. The dipping of the peeled and cut potato into the fossilized coral extract water can be performed, for example, for 10 to 240 minutes, and preferably for 30 to 180 minutes.

  In fossilized coral extract water, calcium and other alkalis contained in a large amount of cocoons are dissolved in water. It can be inferred that this alkali content gives flexibility to the surface of the potato. As a result, it is considered that potatoes immersed in coral extract water are difficult to boil. Fossilized corals have been used for purifying and activating water since ancient times, and are safe for humans. The prescription of coral extract water is, for example, that fossilized coral extract water can be obtained as supernatant water by adding 10-15% of fossil fossils to water and allowing it to stand for 48 hours. As the immersion water, sanitized water such as tap water or purified water can be used. The soot used for soaking can be used repeatedly until there are no more water-soluble components.

  In a 2nd process, the cut potato after being immersed in fossilized coral extraction water is steamed in the state which cannot be boiled to the center part of a cut potato. This cooking can be performed in boiling water for 5 to 15 minutes so that it cannot be cooked to the center of the cut potato. The cooking time can be appropriately determined in consideration of the type of potato, the size of the cut, and the like.

  In the third step, the steamed cut potato is vacuum packed. The vacuum packaging can be performed using, for example, a nylon / polyethylene laminate film. Vacuum packaging can also be performed using other films.

  In the fourth step, the vacuum-packed cut potato is sterilized with hot water. Hot water sterilization can be performed, for example, by treating with hot water at 80 to 85 ° C. for about 10 minutes.

  The gelatinization of potato starch proceeds in the steps of steaming (steaming), vacuum packaging, and hot water sterilization in the second to fourth steps. As a result, the potato swells. However, the heating in the second and fourth steps is within the range of cooking time and temperature of ordinary boiled potato, and the loss of active ingredients is small. In addition, potatoes are half-boiled due to the short heating time. It has the advantage that cooking time can be adjusted depending on the application.

  In the fifth step, the cut potato sterilized with hot water is immersed in cold water. It is preferable to immerse the cut potato that has been sterilized with hot water in cold water, for example, using cold water of 0 to 2 ° C. and immediately after sterilizing with hot water.

  In the fifth step, for example, by immersing in cold water of 0 to 2 ° C., the swollen potato rapidly shrinks the entire potato tissue due to a rapid temperature drop, and dehydrates the water inside. As a result, the state of α starch is maintained, and the starch does not age. The cooling temperature at this time is higher than the freezing temperature. When cooled below the freezing temperature, a partial freezing state occurs, ice crystals are generated, and there is a possibility that tissue damage will increase due to the growth of ice crystals, resulting in loss of resilience.

(Manufacturing method of cooked frozen potato)
The method for producing a cooked frozen potato of the present invention includes the following first to seventh steps.
1st process A potato is peeled and cut, and it is immersed in fossilized coral extraction water.
2nd process The cut potato after being immersed in the fossilized coral extract water is steamed to the center of the cut potato.
3rd process Immediately apply hot air to the steamed cut potato to dehydrate the vicinity of the surface.
4th process Vacuum-packed cut potatoes with dehydrated surfaces.
Step 5: Vacuum-packed cut potatoes are sterilized with hot water.
6th process The cut potato pasteurized with hot water is immersed in cold water.
Step 7 Freeze the cut potatoes soaked in cold water.

  In the first step, the potato is peeled and cut, and immersed in water extracted from fossilized coral for 120 minutes, for example. This process can be performed similarly to the 1st process of the manufacturing method of the said half-cooked potato.

  In the second step, the cut potato after being immersed in the fossilized coral extract water is steamed to the center of the cut potato. This steaming can be performed to the center of the cut potato by performing boiling water for 15-30 minutes. The cooking time can be appropriately determined in consideration of the type of potato, the size of the cut, and the like.

  In the third step, the steamed cut potato is immediately applied with warm air to dehydrate the vicinity of the surface. The dehydration in the vicinity of the surface can be performed by, for example, applying it to warm air at 70 ° C. to 75 ° C. for 3 to 4 minutes.

  In the fourth step, the cut potatoes whose surface has been dehydrated are vacuum packaged. In the fifth step, the vacuum-packed cut potato is sterilized with hot water. In the sixth step, the cut potato sterilized with hot water is immersed in cold water. These steps can be performed in the same manner as the third to fifth steps of the method for manufacturing a half potato.

  In the seventh step, the cut potato immersed in cold water is frozen. Freezing of the cut potato soaked in cold water can be performed by a conventional method, for example, by freezing it in a freezer as it is in a vacuum pack. By freezing and storing in a freezer with the vacuum pack, there is an advantage that the “frozen odor” generated during storage does not move to the potato. The temperature for freezing and storage is suitably -20 ° C or lower.

In the production method of the present invention, (1) the steamed potato is applied to warm air to blow off moisture (third step), and (2) the temperature of the steamed potato is maintained, and a rapid temperature drop is applied (sixth step). ) And (3) freezing after the temperature drops (seventh step).
Combining these three steps results in the following. By rapidly dewatering the water near the surface of the potato, the water in the central part tends to come out on the surface according to the principle that the water moves to the drying part. Next, as the temperature drops rapidly, the entire swollen potato tissue rapidly shrinks to dehydrate the water inside. By freezing when the potato contraction is completed, the amount of water in the interior is reduced, and there is little tissue destruction by ice crystals during freezing. At this time, the starch of potato is maintaining the pregelatinized state.
Due to the above-described operation, a cooked frozen potato having substantially no drip at the time of thawing, having no wateriness, and having a high restorability can be obtained.

There is no restriction | limiting in particular in the potato used for the manufacturing method of this invention.
The potato used in the method for producing the half-cooked potato is preferably, for example, a make-in or a baron. Both make-in and baron have been used as potatoes for cooking for a long time and have a low starch value (for example, compared with Kitakari), so they are suitable for boiled potatoes.
Moreover, the potato used for the manufacturing method of a cooking frozen potato has a preferable north light, for example. This is because Kitakari has a high starch value and is soft, so it dissolves easily during cooking and is not suitable for boiled potatoes. In particular, potato salad can be made immediately by thawing in a microwave oven.

Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1
<Manufacturing method>
Test varieties: Baron 1st process Peeling and cutting and immersing in fossilized coral extract water for 120 minutes.
Second step Steam. (Steamed) (10 minutes)
It cannot be cooked to the center of the potato.
Step 3 Vacuum packaging.
Packaging material: Nylon / polyethylene laminate film
It is important to prevent the temperature of potatoes from decreasing.
4th process Hot water sterilization. 80-85 ° C (10 minutes)
Step 5 Immerse in cold water. 0 to 2 ° C (60 minutes)
Store product in refrigerator. 0-10 ° C

<Long life test>
Bacteria were tested on samples stored at a temperature of 10 ° C. for 10 days.
Result: Number of general viable bacteria 300 or less, coliform group negative
Long-term storage is possible.

<Evaluation of taste and texture>
The produced potato was boiled for 20 minutes. (Products stored for 10 days after production)
The texture was completely unchanged when compared with a comparative control in which raw potatoes were boiled in water. The taste was the same and delicious. The product had a cut corner of potato, and there was almost no cooking error.

Example 2
<Manufacturing method>
Test varieties: Kitakari 1st step: Skinning, cutting and soaking in fossilized coral extract water for 120 minutes.
Second step: steaming. (Steamed) (15-20 minutes) Cook completely to the center of the potato.
Third step: Immediately apply warm air (70 ° C. to 75 ° C.) to remove moisture. (3-4 minutes) The purpose of rapidly dewatering water near the potato surface. By eliminating the moisture on the surface, the moisture in the core is likely to come out on the surface.
Fourth step: Immediately vacuum packaging. (Packaging material: nylon / polyethylene laminate film)
Fifth step: hot water sterilization 80-85 ° C (10 minutes)
6th process: It cools by immersing in cold water (0-2 degreeC). (60 minutes) The starch of potato keeps the pregelatinized state. In addition, the water inside the potato is dehydrated and the water content is low, so there is little tissue destruction by ice crystals during freezing, and there is almost no drip when thawing. There is no wateriness.
Step 7: Freeze. (-20 ° C or less)

<Thawing>
Opened and thawed in a microwave while still frozen. (2 minutes 30 seconds)
<Evaluation>
The thawed potato was powdered and not watery at all. There was no feeling of roughness on the tongue. The texture was good and delicious.

<Manufacture of coral extract water>
The coral extract water used in the above examples used fossil fossil from Okinawa as the raw material. This product is white powder with no smell or taste.
The components of this product are 54.85% soluble calcium, 0.76% soluble magnesium, 0.59% silicic acid, 0.13% potassium, 0.06% metholium, 0.003% boron, and 0.014% total nitrogen. The total amount of phosphoric acid is 0.14%, manganese is 0.0066%, iron is 0.11%, copper is 0.0012%, and zinc is 0.0019%.

  The fossil fossil was passed through a 300 μm mesh sieve, and the powder that passed through the sieve was used. 300 g of candy powder was boiled and sterilized with water for 30 minutes, then immersed in 1700 ml of tap water and allowed to stand for 48 hours. The supernatant water was obtained as coral extract water. The obtained coral extract water had a pH of 8.07.

  The method for producing a half-cooked potato that is difficult to boil and the method for producing a cooked frozen potato having the same restorability as that of a boiled potato upon thawing are expected to be used in the food industry.

Claims (12)

The manufacturing method of the half-cooked potato including the following 1st process to 5th process.
1st process A potato is peeled and cut, and it is immersed in fossilized coral extraction water.
2nd process The cut potato after being immersed in the fossilized coral extract water is steamed so that it cannot be boiled to the center of the cut potato.
3rd process Steamed cut potato is vacuum-packed.
4th process Vacuum-packed cut potatoes are sterilized with hot water.
Step 5: Cut potato pasteurized with hot water in cold water.   2. The method according to claim 1, wherein the fossilized coral extract water is prepared by immersing 100 to 200 g of fossilized coral per liter for 48 to 72 hours.   The production method according to claim 1 or 2, wherein immersion in the fossilized coral extraction water is performed for 10 to 240 minutes.   The said steaming is a manufacturing method of any one of Claims 1-3 made into the state which cannot be boiled to the center part of a cut potato by performing for 5 to 15 minutes using boiling water.   The said vacuum packaging is a manufacturing method of any one of Claims 1-4 performed using the laminate film of nylon / polyethylene.   The manufacturing method according to any one of claims 1 to 5, wherein the immersion of the cut potato sterilized with hot water in cold water is performed immediately after sterilizing with hot water using cold water of 0 to 2 ° C. The manufacturing method of the cooking frozen potato containing the following 1st process-7th process.
1st process A potato is peeled and cut, and it is immersed in fossilized coral extraction water.
2nd process The cut potato after being immersed in the fossilized coral extract water is steamed to the center of the cut potato.
3rd process Immediately apply hot air to the steamed cut potato to dehydrate the vicinity of the surface.
4th process Vacuum-packing the cut potato which dehydrated the surface vicinity.
Step 5: Vacuum-packed cut potatoes are sterilized with hot water.
6th process The cut potato pasteurized with hot water is immersed in cold water.
Step 7 Freeze the cut potatoes soaked in cold water.   8. The method according to claim 7, wherein the fossilized coral extract water is prepared by immersing 100 to 200 g of fossilized coral per liter for 48 to 72 hours.   The manufacturing method of Claim 7 or 8 which immerses in the said fossilized coral extraction water for 10 to 240 minutes.   The production method according to any one of claims 7 to 9, wherein dehydration near the surface is performed by applying warm air of 70 ° C to 75 ° C for 3 to 4 minutes.   The said vacuum packaging is a manufacturing method of any one of Claims 7-10 performed using the laminate film of nylon / polyethylene.   The manufacturing method according to any one of claims 7 to 11, wherein the immersion of the cut potato sterilized with hot water in cold water is performed immediately after sterilizing with hot water using cold water of 0 to 2 ° C.