JP2008212113A - Frozen fried potato and manufacturing method thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an easy-cooking and delicious fried potato capable of being cooked using a microwave oven. <P>SOLUTION: This method for manufacturing a frozen fried potato includes the following processes: (A) process for cutting potato; (B) The first frying process for frying the cut potato for 30 seconds to 2 minutes and 30 seconds; (C) the first freezing process for cooling the potato obtained in the first frying process to a temperature of -15°C or less; (D) the second frying process for frying the cooled potato further for 2 to 4 minutes; and (E) the second freezing process for cooling the potato obtained in the first frying process to a temperature of -15°C or less. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to frozen fries and a method for producing the same. In particular, the present invention relates to a method for producing frozen fries including at least two frying steps and a cooling step between frying steps, and a frozen fries produced by the method.

French fries, also called French fries, chips, and frit, are foods that are usually fried in potato cut into elongated bars. Among them, frozen fries have been used as a raw material for fries provided in many restaurants and supermarkets because they are easy to transport and can provide uniform products. Also, due to its convenience, frozen fries have come to be used at home.
Frozen french fries are usually produced by chopping the potatoes, blanching them for 10-15 minutes, heat-sterilizing them, frying them at about 180 ° C for 2-3 minutes, and then freezing them. The The produced frozen fries are fried again with oil at about 180 ° C. for 2-3 minutes while being frozen in a restaurant or the like. In this way, by performing frying again immediately before eating the frozen fries, the surface has a crispy texture, and the contents can reproduce the original taste of fresh fried potatoes.
However, when using frozen fries at home, it is necessary to fry again immediately before eating, and the preparation of oil is complicated. For example, Patent Document 1 discloses that potatoes are cut, fried and cooled, and then fried again at home, but the frying again has become complicated. In addition, it is possible to cook frozen fries by baking them in the oven at home, but the taste and texture are poor, and it is necessary to heat them for a long time, making it easy to cook fries. (Patent Document 2). Therefore, it has been desired that frozen fries can be cooked using a microwave oven that can be cooked most easily at home.
A problem when cooking frozen fries with a microwave oven is that the crunchy texture on the surface of the fries is impaired (Patent Document 2). Patent Document 3 discloses a method for producing a frozen French fries where a potato is cut into small pieces, subjected to a first frying process, air-cooled, and then a second frying process to perform a freezing treatment. ing. However, the frozen French fries obtained by this processing method cannot obtain a crispy texture even when cooked in a microwave oven. In fact, Patent Document 3 discloses only reheating in a home oven without using a microwave oven.

JP-A 62-65659 JP-A-4-248967 JP-A-57-33537

The first object of the present invention is to provide an easy and delicious french fries that can be cooked using a microwave oven or an oven.
The second object of the present invention is to provide a frozen fried potato that has a crispy texture on the surface and can reproduce the original taste of fresh fried potatoes that are crisp by using a microwave oven or oven. It is in.

The inventor of the present invention achieved the above object by deeply filing the cut potato with oil, freezing it once, fried it again, fully cooking it, and then freezing it. It has been found that the obtained frozen fries can be provided, and the present invention has been achieved.
That is, the present invention
[1] A method for producing frozen fries, comprising the following steps:
(A) cutting the potato;
(B) a first frying step of frying the cut potato for 30 seconds to 2 minutes and 30 seconds;
(C) a first freezing step of cooling the potato obtained in the first frying step to a temperature of −18 ° C. or lower;
(D) a second frying step of frying the cooled potato for an additional 2-4 minutes; and
(E) a second freezing step for cooling the potato obtained in the second frying step to a temperature of −18 ° C. or lower;
The manufacturing method of frozen fries characterized by including this.
[2] The method for producing a frozen fried potato according to [1], wherein the first frying step and the second frying step are performed at a temperature of 150 to 200 ° C.
[3] The frozen fried potato according to [1], further including a step of adding a seasoning to the surface of the potato obtained in the second frying step after the second frying step and before the second freezing step. Manufacturing method.
[4] The method for producing a frozen fried potato according to [1], wherein the step of applying the seasoning is performed when the surface temperature of the potato is 70 to 80 ° C.
[5] A frozen fries obtained by the method according to any one of [1] to [4].
[6] A frozen french fries product including a packaging material, a microwave oven susceptor provided in the packaging material, and the frozen french fries described in [5] stored in the packaging material.

With the method for producing frozen fries of the present invention, the texture, taste, flavor and taste of fresh fried potatoes can be reproduced simply by heating the frozen fries in a microwave oven or oven. The fried potatoes obtained by using the frozen fries of the present invention using a microwave oven or oven have a crispy texture on the surface, and the contents are reproduced with the original taste of fresh fried potatoes. In particular, as compared with the frozen fries manufactured by a single frying process, the frozen fries manufactured by a method combining a plurality of frying processes and a freezing process up to −18 ° C. between the frying processes as in the present invention. Just by reheating the potato with a microwave oven or the like, it was possible to reproduce the texture of freshly fried french fries having a crispy and hard texture on the surface of the french fries.
A frozen french fries product including the packaging material of the present invention, the susceptor for microwave oven provided in the packaging material, and the frozen french fries of the present invention housed in the packaging material is directly used by a microwave oven. It was possible to provide a fried potato that reproduced the texture of freshly fried french fries with a crispy and hard texture on the surface of the fries simply by reheating.

(1) Method for producing frozen french fries As described above, the method for producing frozen french fries of the present invention includes:
(A) cutting the potato;
(B) a first frying step of frying the cut potato for 1-2 minutes;
(C) a first freezing step of cooling the potato obtained in the first frying step to a temperature of −18 ° C. or lower;
(D) a second frying step of frying the cooled potato for an additional 2-4 minutes; and
(E) a second freezing step of cooling the potato obtained in the second frying step to a temperature of −18 ° C. or lower. Hereinafter, each step will be described in detail.

(A) Cutting process Potatoes (potatoes) harvested from the field are first cut to an appropriate size. Examples of the cutting method include thin cutting, comb cutting, beat cutting, random cutting, and the like. Examples of the shape of the potato after cutting include a rod shape, a comb shape, a beat shape, and a block shape. There are no particular restrictions on the type of potato, but examples include Baron, Makein, Kita Akari, and Lasset Burbank.
Further, (A1) the cleaning step and (A2) the blanching step may be performed before and after the (A) cutting step.
(A1) In the washing step, the potato is washed with water, preferably 100 ° C. or less, more preferably about 50 to 80 ° C. The washing may be performed to such an extent that the soil and germs attached to the potato can be sufficiently removed. For example, the washing is performed for 30 seconds to 3 minutes, preferably about 1 to 2 minutes with running water.
(A2) In the blanching step, the potato is boiled in a hot water bath containing hot water at 50 to 100 ° C, preferably 70 to 90 ° C. The time for boiling in the hot water bath depends on the temperature of the hot water, but is, for example, 5 to 30 minutes, preferably 10 to 15 minutes. By blanching at the above temperature and time, the potato can be heat-treated to some extent, the potato can be sterilized, and the enzyme contained in the potato can be deactivated to maintain the quality of the potato.
The order of (A) cutting step, (A1) washing step, and (A2) blanching step is not limited, and each step may be repeated twice or more. In particular, it is effective that the (A1) washing step is performed once for the potato harvested from the field, and again after the (A) cutting step.

(B) First frying process (pre-fried)
The cut potato is then fried. The frying time is usually 30 seconds to 2 minutes 30 seconds, preferably 1 to 2 minutes, more preferably 1 minute 20 seconds to 1 minute 40 seconds, and still more preferably 1 minute 30 seconds ± 10 seconds. Moreover, the temperature of oil is 150-200 degreeC normally, Preferably, it is 160-190 degreeC, More preferably, it is 180 degreeC +/- 10 degreeC. If it is deep-fried at the said temperature and time, a favorable taste and food texture can be given to the fried potato finally obtained. As oil used for frying, vegetable oils such as soybean oil, rapeseed oil, corn oil and salad oil, and animal oils such as lard and head can be used. Preferably, it is a vegetable oil.
(B1) Oil draining step and (B2) Cooling step may be added after the first frying step and before the subsequent first freezing step.
(B1) The oil removal step is a step of removing excess oil after the first frying step. Preferably, the fried potato is placed on a net and left for about 10 seconds or more, preferably 10 seconds to 40 seconds, more preferably about 20 seconds to 30 seconds, to sufficiently drain the oil. Such oil removal process eliminates the stickiness of the potato due to the oil remaining on the surface of the potato, and even when the frozen fried potato of the present invention finally obtained is reheated with a microwave oven or the like, A crunchy texture can be produced.
(B2) The cooling step is a step of performing preliminary cooling before the subsequent (C) first freezing step. Since it is not preferable from the viewpoint of refrigeration efficiency to put a potato having a high temperature such as 180 ° C. into the refrigerator while maintaining the temperature, it is appropriate to perform preliminary cooling before entering the refrigerator. The cooling is performed, for example, by air cooling left in normal temperature air, forced air cooling using a fan or the like and forcing air against the potato. Although depending on the cooling method, the cooling time is, for example, about 20 seconds to 2 minutes, preferably about 30 seconds to 1 minute 30 seconds.

(C) First Freezing Step In the first freezing step, the potato obtained in the first frying step is cooled to a temperature of −18 ° C. or lower. For cooling, for example, a refrigeration apparatus such as an IQF (Individual Quick Freezing) apparatus, an air blast, or a block freezing apparatus can be used, but IQF is preferably used. The cooling temperature is, for example, −18 ° C. or lower, preferably −20 to −30 ° C. or lower. The time required for cooling the potato with IQF depends on the temperature of the potato before cooling, but when a potato of about 100 ° C. is charged into IQF, for example, 10 to 90 minutes, preferably 20 to 30 minutes. is there. Even when the frozen fries of the present invention finally obtained is reheated in a microwave oven by setting the above freezing temperature at such a freezing speed, it has a crunchy and hard texture on the surface of the french fries. The texture of fresh fried potatoes can be reproduced. The potato may be subjected to the second frying step after the first freezing step, for example, a freezing temperature of −18 ° C. or lower, preferably −20 to −35 ° C., more preferably −25 to −30 ° C. May be maintained. In the case of maintaining the potato at the freezing temperature, it takes at least 1 hour, preferably 2 to 24 hours or more, more preferably 1 day or more in consideration of the expiration date of the frozen fried potato obtained after the second freezing step described later. 720 days is appropriate. If it is 540 days or less, since the quality and flavor of a potato are not impaired, it is preferable.

(D) Second frying process (refried)
The second frying step may be performed at the same frying time, oil temperature, oil type, and the like as the first frying step. The preferred frying time is 1 to 5 minutes, more preferably 2 to 4 minutes, and still more preferably 3 minutes 30 seconds ± 10 seconds. Note that the total frying time of the first frying step and the second frying step varies depending on the time required to turn the raw potato into a finished fried potato, that is, the complete oil preparation time. The complete oil preparation time of the french fries depends on the shape of the potato, the temperature of the oil, etc., but is, for example, 3 minutes to 6 minutes, preferably 3 minutes 30 seconds to 5 minutes 30 seconds, more preferably 4 minutes 30 seconds. ~ 5 minutes. Therefore, it is appropriate that the total frying time of the first frying process and the second frying process is within the complete oil preparation time.
(D1) Oil draining step and (D2) Cooling step may be added after the second frying step and before the subsequent second freezing step. The (D1) oil removal step and (D2) cooling step may be performed in the same manner as the (B1) oil removal step and (B2) cooling step.
Moreover, you may perform the process of attaching | subjecting a seasoning (D3) after the 2nd frying process and before the following 2nd freezing process. (D3) In the step of adding the seasoning, the seasoning is applied to the surface of the potato obtained in the second frying step. The step of applying the seasoning (D3) is preferably performed when the surface temperature of the potato is 40 to 150 ° C, more preferably 60 to 130 ° C, and still more preferably 70 to 80 ° C. When the seasoning is added to the french fries at such a temperature, the oil adhering to the surface of the french fries can act as a binder, so that the seasoning can adhere well to the surface of the french fries. Specifically, the fried potato obtained after the second frying step is cooled to the preferred temperature, and then the seasoning is added to the fried potato. The seasoning may be added by any known method, for example, a method of sprinkling a powdery seasoning while mixing the french fries, a method of immersing the french fries in a liquid seasoning, etc. . The seasoning used is preferably in the form of powder or liquid. As the seasoning, any seasoning suitable for the taste of French fries may be used. For example, salt, pepper, chili, shichimi, cheese, basil, soy sauce, barbecue sauce, mayonnaise, or these And the like. Particularly preferred are powder seasoning containing glue and salt, powder seasoning containing butter and soy sauce, powder seasoning containing consomme, and combinations thereof.
(D3) The step of adding the seasoning may be performed at any stage after the (D) second frying process, but preferably after the (D1) oil draining process and (D2) cooling process. It is appropriate to do.

(E) Second refrigeration step The second refrigeration step may be performed with the same refrigeration apparatus, cooling temperature, cooling rate, and the like as in the first refrigeration step.
(2) Frozen French Fries The present invention relates to a frozen fried potato obtained by the above-described method for producing frozen fries. Since the frozen fries of the present invention can be obtained by the above-described method for producing frozen fries, the frozen fries are suitable for microwave cooking and oven cooking, and are completely cooked products that do not require frying again. Furthermore, the frozen fries of the present invention may be seasoned frozen fries that are appropriately seasoned with a seasoning. The frozen fries of the present invention have a bar shape, a comb shape, a beat shape, and a block shape. As for the size of the frozen fries of the present invention, for example, the length of the longest part is 3 to 15 cm, preferably 6 to 10 cm. The frozen french fries of the present invention are usually maintained at a freezing temperature of −18 ° C. or lower, preferably −20 to −35 ° C., more preferably −25 to −30 ° C. The frozen french fries of the present invention can be heated, for example, with a microwave oven of 500 to 1500 W, preferably 500 to 1000 W, for example by heating for 1 minute 30 seconds to 4 minutes, preferably 3 minutes to 3 minutes 30 seconds. Has a crunchy texture, and the contents can provide fried potatoes that reproduce the original taste of fresh fried potatoes. Here, the microwave oven may be 500 to 600 W if it is a household microwave oven, or 1000 to 1500 W if it is a microwave oven for business use. Moreover, the frozen french fries of the present invention may be heated for 8 to 14 minutes using, for example, an oven of 500 to 600 W (usually also referred to as an oven toaster or an oven range) instead of the above microwave oven.

(3) Frozen french fries product The frozen french fries product of the present invention comprises a packaging material, a susceptor for a microwave oven provided in the packaging material, and the frozen french fries of the present invention housed in the packaging material. Including.
As the packaging material, any material can be used as long as it has heat resistance capable of withstanding heating in a microwave oven. For example, a material made of paper, plastic, or the like is preferable. The heat resistance is, for example, about 170 to 240 ° C, preferably about 180 to 220 ° C.
A susceptor for a microwave oven is provided inside the packaging material. The susceptor for a microwave oven is a packaging material for heating an article to be heated to a higher temperature (100 ° C. or higher, preferably 150 to 250 ° C., more preferably 200 ° C. ± 50 ° C.) in a microwave oven. As the susceptor, those on the sheet are preferably used. For example, a sheet containing a metal such as aluminum, carbon, silicon carbide or the like is used. The susceptor may be present in all or part of the packaging material. For example, when the packaging material is a rectangular parallelepiped, it is appropriate to exist on the bottom surface and / or the top surface of the rectangular parallelepiped packaging material. Disposing the susceptor on the bottom surface is preferable because the french fries can directly contact the susceptor and can be heated at a high temperature. In addition, it is preferable to dispose the susceptor on the upper surface, because the fries are evenly heated from the upper surface, so that uniform heating is possible.
Hereinafter, although the manufacturing method of the frozen french fries of the present invention and the example of the frozen french fries obtained by the manufacturing method are explained, the present invention is limited to the manufacturing method and the frozen french fries described in the examples. is not.

この結果、実施例１は、比較例１と比べて香りが高く、また、表面もカリッとした食感が残り、フライドポテト本来の風味が感じられた。 (Example 1)
Raw potatoes of the Lasset Burbank type were harvested and washed with running water for about 1 minute. The washed potato was shredded to obtain a rod-like potato, which was blanched in a hot water bath at about 80 ° C. for about 12 minutes. Branched potatoes were fried in oil at 180 ° C. for 1 minute 30 seconds (pre-fried). At this time, vegetable oil was used for oil. The fried potatoes were put on a net for about 20 seconds to drain and air-cool, and frozen using an IQF apparatus at about −30 ° C. for about 20 minutes. The frozen fries were kept at -18 ° C or lower for 24 hours.
Thereafter, the frozen fries were not thawed and fried in oil at 180 ° C. for 3 minutes 30 seconds (refried). At this time, vegetable oil was used for oil. The fried potatoes were placed on a net for about 20 seconds to drain the oil and air cooled, so that the surface temperature of the potato was about 70 ° C. The fried potatoes obtained at this time were divided into three, and the powder seasoning containing each paste and salt, the powder seasoning containing butter and soy sauce, and the powder seasoning containing consomme were sprinkled all over the fries. Then, it cooled by freezing over about 20 minutes at about -30 degreeC using the IQF apparatus.
(Comparative Example 1)
Frozen fries were obtained in the same manner as in Example 1 except that after blanching in Example 1, instead of pre-frying, refrigeration, and the freezing and cooling step in between, fried in oil at 180 ° C. for 4 minutes. Since this frozen fries does not have the 2nd frying process and the 2nd cooling process, it can be said that it is a comparative example of this invention.
(Evaluation)
80 g of the frozen fried potato prepared in Example 1 was placed in a 12.5 × 9.5 × 3 cm rectangular paper packaging material. A susceptor (produced by Dai Nippon Printing Co., Ltd., a heat generating sheet) having an aluminum layer is provided on the inner bottom surface of the packaging material. The upper part of the packaging material is open. The frozen fries contained in this packaging material were placed in an approximately 600 W microwave oven and heated for 3 minutes. The obtained fries were sampled by 20 males and 20 females and 20 females. The evaluation was based on aroma, flavor, and texture based on a five-step evaluation (5 is the best), and the average evaluation of 40 men and women is shown in Table 1.

Table 1

As a result, Example 1 had a higher fragrance than Comparative Example 1, a crispy texture on the surface, and the original flavor of French fries was felt.

Claims (6)

A method for producing frozen french fries comprising the following steps:
(A) cutting the potato;
(B) a first frying step of frying the cut potato for 30 seconds to 2 minutes and 30 seconds;
(C) a first freezing step of cooling the potato obtained in the first frying step to a temperature of −18 ° C. or lower;
(D) a second frying step of frying the cooled potato for an additional 2-4 minutes; and
(E) a second freezing step for cooling the potato obtained in the second frying step to a temperature of −18 ° C. or lower;
A method for producing frozen fries, comprising:   The manufacturing method of the frozen french fries of Claim 1 with which the said 1st frying process and the said 2nd frying process are performed at the temperature of 150-200 degreeC.   The manufacturing method of the frozen fries of Claim 1 which further includes the process of attaching | subjecting a seasoning to the surface of the potato obtained at the 2nd frying process after the 2nd frying process and before the 2nd freezing process.   The manufacturing method of the frozen french fries of Claim 1 which performs the process of attaching | subjecting the said seasoning when the surface temperature of a potato is 70-80 degreeC.   The frozen fries obtained by the method according to any one of claims 1 to 4.   A frozen french fries product comprising a packaging material, a microwave oven susceptor provided inside the packaging material, and the frozen french fries of claim 5 housed in the packaging material.