JP2007089422A - Method for producing potato processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a potato processed product making it possible to prepare such food cooked by boiling having excellent commercial value as to hardly fall apart even when boiled in seasoning liquid for a long time, have slight different in hardness of its surface part and its inner part to express natural palate feeling. <P>SOLUTION: The method for producing a potato processed product comprises wetting a peeled potato with 0.2-0.8 wt.% magnesium-salt solution followed by heating the potato in 1.0-6.0 wt.% magnesium-salt solution. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a processed potato product having an excellent texture that hardly causes boiling.

  Oden has been in demand from autumn to winter, and has recently become an important commodity such as a convenience store. Among them, potatoes are popular as a vegetable ingredient along with radishes, etc., and many stores are trying to introduce it, but it is easy to boil, and it is sold over-the-counter while being immersed in high-temperature seasoning liquid for a long time. In such a case, problems such as turbidity of the oden broth and deterioration of appearance have occurred.

  As a conventional technique for solving such a problem, a method disclosed in Patent Document 1 in which a potato is heat-treated in an aqueous solution of a calcium salt having a specific concentration is known.

JP 2005-58002 A

  However, although the method described in Patent Document 1 can prevent the potato from collapsing, there is a problem that only the surface portion of the potato tends to become hard, and the texture may be uncomfortable. For this reason, the actual situation is that a processed potato product having a natural texture is difficult to obtain even if it is immersed in a seasoning liquid and simmered for a long time.

  Therefore, the object of the present invention is to produce a stewed dish with high commercial value because it is difficult to boil even if it is boiled for a long time in a seasoning liquid and has a natural texture with little difference in hardness between the surface part and the inside. A method for producing a processed potato product is provided.

  The present inventor has intensively studied to achieve the above object and completed the present invention.

  That is, the present invention is characterized in that the peeled potato is wet-treated with a 0.2 to 0.8% magnesium salt aqueous solution and then heat-treated in a 1.0 to 6.0% magnesium salt aqueous solution. A method for producing a processed potato product is provided.

  According to the method for producing a processed potato product of the present invention, it is easy to produce a processed potato product that is difficult to boil even if boiled in a seasoning liquid for a long time, and has a natural texture with little difference in surface and internal hardness. Can be manufactured. Therefore, the manufactured potato product can be suitably used as an ingredient for stewed dishes such as oden.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “% by mass” unless otherwise specified.

  In the present invention, any edible varieties can be used as potatoes, and in particular, varieties such as baron candy and Sayaka are preferred because they have a chewy feeling and taste.

In carrying out the present invention, first, a raw material potato is prepared, and peeling and bud removal are performed. Although the size of the potato to be used is not specified, it is preferable to prepare potatoes with a standard weight of 70 to 120 g. This is because the texture of the processed potato product to be manufactured can be made uniform by adjusting the size of the potatoes to some extent.
The potato peeling and bud removal can be performed manually or by a machine, but for peeling, it is preferable to use a steam peeler from the viewpoint of preventing browning of the potato.

Next, a wetted treatment with an aqueous magnesium salt solution is performed on the peeled and sprouted potatoes. Here, the “wetted treatment” means that the entire surface of the potato is in contact with the magnesium salt aqueous solution. For example, the potato is immersed in the magnesium salt aqueous solution or the entire surface of the potato is immersed. A method of spraying an aqueous magnesium salt solution or the like can be employed.
As the magnesium salt, magnesium chloride, magnesium sulfate, magnesium acetate, magnesium nitrate, magnesium oxalate and the like can be arbitrarily used, but it is preferable to use magnesium chloride which does not easily affect the flavor of the processed potato product.

The magnesium salt concentration of the magnesium salt aqueous solution used for the liquid contact treatment is preferably 0.2 to 0.8%, and more preferably 0.4 to 0.7%. This is because if it is less than 0.2%, the effect of preventing boiling is poor, while if it exceeds 0.8%, the potato tends to become hard.
The time for the liquid contact treatment is preferably 12 hours to 24 hours. This is because when the wetted treatment time is less than 12 hours, the processed potato product tends to boil, and when it exceeds 24 hours, the processed potato product tends to become hard.

  In addition, you may contain arbitrary seasonings, such as salt, saccharides, soy sauce, sodium glutamate, and various soup stocks, in magnesium salt aqueous solution. For example, it is preferable to add sodium L-ascorbate since browning of potato can be prevented.

  Next, the potato that has been wetted is subjected to heat treatment in an aqueous magnesium salt solution. The magnesium salt concentration of the magnesium salt aqueous solution to be used needs to be adjusted to 1.0 to 6.0%, but more preferably 2.0 to 5.0%. This is because if it is less than 1.0%, the potato tends to boil, whereas if it exceeds 6.0%, it tends to become hard. Moreover, the degree of heating may be generally performed at a liquid temperature of about 90 to 100 ° C. for about 1 hour.

In addition, also about the magnesium salt aqueous solution used for this heat processing, it is possible to contain various seasonings etc. similarly to the magnesium salt aqueous solution used for the said liquid-contact process. Thus, by using a magnesium salt aqueous solution containing a seasoning, the processed potato product to be produced can be seasoned.
In addition, the magnesium salt aqueous solution containing the seasoning and the potato are filled and sealed together in a heat-resistant container, and if the whole container is heat-treated, the processed potato product can be packed in a seasoned container. Can be manufactured as a product.

  The processed potato product obtained by the method of the present invention has a natural texture even if it is soaked in a seasoning liquid and simmered for a long time, and has a natural texture. This is because magnesium ions penetrate deeply into the potato. It is presumed that this is because it acts on pectin contained in the cell wall of potato to strengthen the cell wall.

  Examples of the present invention will be described below. The present invention is not limited to these embodiments.

[Example 1]
70-120 g of potatoes were prepared per piece, peeled using a steam peeler, and then sprouted by hand. The obtained peeled potato was immersed in an aqueous solution having a magnesium chloride concentration of 0.5% for 15 hours to perform a liquid contact treatment.
Next, the same amount of fresh water was added to the commercially available oden sauce for dilution, and further magnesium chloride was added to prepare a seasoning solution for heat treatment having a magnesium chloride concentration of 3.0%. 15 g of the seasoning liquid for heat treatment thus obtained and three potatoes subjected to the liquid contact treatment were filled into a bag formed of a two-layer sheet of polyamide (outer layer) and polyethylene (inner layer) and vacuum-sealed.
Next, the bagged potatoes obtained are immersed in hot water at 90 ° C. for 60 minutes for heat treatment, and then cooled by immersing in cold water for about 1 hour until the product temperature of the potatoes becomes 10 ° C. or lower. A processed product was produced.

  About the manufactured processed potato product, the bag body was opened and taken out, and the same amount of fresh water was added to the oden sauce to dilute it, so that it was immersed in a seasoning liquid heated to 90 ° C. and kept warm. When 3 hours had passed after the heat retention, the processed potato product was taken out from the seasoning liquid and observed. As a result, boiling was not observed and a clean appearance was maintained. Moreover, when it tasted, it was natural and the flavor was also good.

[Comparative Example 1]
Potatoes similar to those in Example 1 were prepared, and peeling and bud removal were performed in the same manner as in Example 1. The obtained peeled potato was immersed in an aqueous solution having a calcium lactate concentration of 0.3% for 15 hours to perform a liquid contact treatment.
Next, the same amount of fresh water was added to the commercially available oden sauce for dilution, and calcium lactate was further added to prepare a seasoning solution for heat treatment having a calcium lactate concentration of 2.0%. A bag similar to Example 1 was filled with 15 g of the seasoning liquid for heat treatment and three potatoes that had been wetted, and vacuum sealed.
Next, the bag-packed potato thus obtained was subjected to heat treatment and cooling treatment in the same manner as in Example 1 to produce a processed potato product.

  About the manufactured processed potato product, the bag body was opened and taken out, and the same amount of fresh water was added to the oden sauce to dilute it, so that it was immersed in a seasoning liquid heated to 90 ° C. and kept warm. After 3 hours after the incubation, the processed potato product was taken out from the seasoning liquid and observed, but no boiling was observed, but when it was sampled, it was found that only the surface of the processed potato product was firm and unnatural. It was a feeling.

[Test Example 1]
It tested about the influence which the density | concentration of the magnesium chloride aqueous solution or seasoning liquid used for the liquid-treatment process or heat processing of a potato has on the external appearance and food texture of a potato processed product.

1. Production of Samples Magnesium chloride concentration of the magnesium chloride aqueous solution or seasoning liquid used for the potato wetted treatment or heat treatment was changed as shown in Table 1, and the rest was changed to Table 1 by the same method as in Example 1. Samples of the 13 types of processed potato products shown were produced.
Sample d is equivalent to the processed potato product manufactured by the method of Example 1.

2. Test method For each sample of 13 kinds of processed potato products, each bag was opened and taken out, immersed in a seasoning liquid that was diluted by adding the same amount of fresh water to the oden sauce and the liquid temperature was raised to 90 ° C. Keep warm. After 3 hours from the incubation, the processed potato product was taken out from the seasoning liquid, the appearance was observed, and the texture was evaluated by tasting. The evaluation results are shown in Table 1.

From Table 1, the concentration of the magnesium chloride aqueous solution used for the potato wetted treatment is preferably 0.2 to 0.8% (samples b to f), and 0.4 to 0.7% (samples c to e). It is understood that it is more preferable.
Moreover, the magnesium chloride concentration of the seasoning liquid containing magnesium chloride used for the heat treatment of potato is preferably 1.0 to 6.0% (samples i to l), and 2.0 to 5.0% (sample j, It is understood that k) is more preferable.

Claims (1)

  A processed potato product characterized in that the peeled potato is subjected to a liquid contact treatment with a 0.2 to 0.8% magnesium salt aqueous solution and then heat-treated in a 1.0 to 6.0% magnesium salt aqueous solution. Production method.