JP2518695B2 - Retort food containing potato - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a retort food containing a potato grind, a seasoning sauce, and a cooking sauce.

[Conventional technology]

Foods prepared by filling a container with a potato-ground product that has been subjected to steaming, etc. and ground potatoes and a cooking sauce, and cooking by heating with a heating means such as an oven toaster at home have been known from the past, and potato foods can be easily prepared. It is convenient because it can be cooked. In the above food, it is desirable that the ground potato product and the cooking sauce are separated at the time of eating. However, usually after the production of the food, that is, often both are mixed in the processing and distribution process after filling the container,
The above appearance cannot be achieved during eating. In particular, when food is filled in a container and subjected to retort sterilization, the above problems become remarkable.

[Problems to be Solved by the Invention]

The present invention, after manufacturing, particularly during retort sterilization and storage, prevents mixing of the potato grind and cooking sauce in the distribution stage, achieves a separate appearance of the potato constituent part and cooking sauce during eating, and at the same time has excellent taste It is intended to provide a retort-sterilized food containing a potato component and a cooking sauce.

[Means for solving the problem]

The present invention is based on the following findings. That is, the potato grinded product A or the potato constituent A containing the potato grinded product and the taste sauce is prepared to have a specific high viscosity or solid state in the storage temperature range by adjusting the water content and / or additives, and at the same time. By adjusting the water content and / or adding additives, the cooking sauce B prepared so as to have a specific high viscosity or solid state is layered and filled in a container in a separated state so that the subsequent treatment step, especially retort It is a finding that it is possible to effectively prevent the potato constituent part A and the cooking sauce B from being mixed with each other during sterilization, distribution and storage.

 Hereinafter, the contents of the present invention will be described in detail.

 First, the preparation of the potato constituent part A will be described.

The potato grind is prepared as follows. Steamed or boiled raw potatoes, frozen or dried mashed potatoes, etc. are used. When steaming raw potatoes, it is usually treated with steam or the like for about 3 to 60 minutes, and then brewed. Dried mashed potatoes have the function of adjusting the water color and physical properties of the potato grind by adjusting the water color and physical properties of the potato grind by mixing it with the potato grind, thereby giving a so-called body sensation. Therefore, 0 to 15% by weight (hereinafter abbreviated as%) relative to the potato constituent portion A
It is preferable to add.

It is desirable to use, as the potato ground product, one which contains potato particles having a particle size of 0.3 to 5 mm and has a water content of 60 to 95%, preferably 70 to 90%. The potato grind containing potato particles having the above particle size has, for example, a mesh clearance of 0.
It can be obtained by hanging it on a 3-5 mm lining. The particle size of the potato particles is measured by thoroughly disintegrating the potato particles of the ground potato product, suspending the particles in water, and passing the particles through a mesh. The water content of the ground potato product is adjusted by subjecting it to a conventional drying treatment such as cooling and adjusting the water content of the dried mashed potato.

Various general cooking sauces can be used as the seasoning sauce used for the potato constituent portion A. For example, there are white sauce prepared mainly from wheat flour and roux prepared with oil and optionally milk, various seasonings and the like, and meat sauce prepared by connecting minced meat and vegetables with wheat roux.

Further, various thickeners can be added to adjust the viscosity of the potato constituent part A. As the gum quality, xanthan gum, karaya gum, locust bean gum, guar gum, tamarind extract and the like are particularly preferable.

 The above ingredients are mixed in the following proportions.

In the potato constituent part A, there are a mode in which the potato grind is 100% and a mode in which the potato grind and the seasoning sauce are included.
In the latter, the potato grind contains 25% by weight or more, preferably 40-70%, and may contain 30-60% of a savory sauce. Further, the gum substance and / or starch is contained in the potato constituent portion A in an amount of 0.01 to 5%, preferably 0.03 to 3%. Water content is 60-95%, preferably 70-85% and 20-
The viscosity at 30 ° C. is adjusted to 30,000 cp or more, preferably 40,000 cp or more, or to a solid state. In addition, in the filling process, it is desirable to adjust the viscosity at 40 to 50 ° C. to be 20000 cp or less, preferably 15000 cp or less so that the potato constituent part A can be easily loaded into the filling machine. Also, the temperature at the time of eating, that is, the viscosity at 80 to 90 ° C
It is preferable to adjust it to about 5,000 to 7,000 cp in terms of taste and texture. This viscosity is measured by a B-type viscometer.

As an example satisfying the above conditions, when a cooking sauce mainly composed of wheat flour roux is used for potato constituent part A, 1 to 10%, preferably 3 to 10%, of wheat flour roux is contained in potato constituent part A.
Add to contain 7%. Further, solid fat having a melting point of 30 to 50 ° C. in the potato constituent part A is 1 to 30%, preferably 3 to
By adding so as to contain 15%, the same effect as that of the above flour roux can be obtained. Examples of the solid fat include lard, head, palm oil, hydrogenated rapeseed oil, and the like.

 Next, the preparation of cooking sauce B will be described.

The ingredients and the cooking method are the same as those of the potato sauce A inferior sauce. The water content is 60-90%, preferably 70-80%,
And the viscosity at 20 to 30 ° C is 30,000 cp or more, preferably 4
0000cp or more or solid state, viscosity at 80-90 ℃ is 10
It is adjusted to 000 cp or less, preferably 7000 to 3000 cp. The cooking sauce B has a viscosity of 20 at 40 to 50 ° C.
It is desirable to adjust to 000 cp or more, preferably 25000 cp or more. This is in the temperature range of 40 to 50 ℃,
Fill the container with cooking sauce B and put potato composition A on top of it
If the cooking sauce B has a relatively high viscosity when it is filled with
This is because the shape retention is maintained, there is no problem that the cooking sauce B overflows outside the container, and the interlayer structure between the potato constituent portion A and the cooking sauce B is preferably maintained.

It is desirable to use various thickeners as a means for achieving a predetermined viscosity in each temperature range of the cooking sauce B. The thickener is preferably the same gum as used for starch and potato component A. It is desirable that the content of gum and / or starch in the cooking sauce B is 0.02 to 8.0%, preferably 0.05 to 4.0%.

A specific example of satisfying this viscosity condition is a cooking sauce B containing 1 to 10%, preferably 3 to 7% of flour roux. Also, the same effect as flour roux can be obtained by adding 2 to 30%, preferably 3 to 20% of solid fat having a melting point of 30 to 50 ° C. to cooking sauce B.

Ratio of use of potato component A and cooking sauce B (A / B)
Is 1/6 to 6/1 (weight ratio), preferably 1/4 to 4/1 (weight ratio).

Besides, ingredients such as cheese, cut potatoes, parsley, mushrooms, bacon, and various spices can be added to or mixed with the potato constituent portion A and / or the cooking sauce B for use.

In addition, when the potato constituent part A or the cooking sauce B prepared as described above contains a white sauce or the like,
To prevent browning during sterilization, adjust the pH to 4.5-6.0.
It is better to adjust to. The pH may be adjusted according to a conventional method, but it is particularly preferable to use a pH adjusting agent such as an organic acid or a phosphate.

In the present invention, the potato constituent part A and the cooking sauce B are sealed in a heat-resistant container in a state where they are separated from each other, and a retort sterilization process is performed. In this case, the potato constituent part A and the cooking sauce B can be housed in a container with the cooking sauce B usually placed above or below the potato constituent part A. It is also possible to stack both in three or more layers and install them in layers.

In addition, when filling the container with the potato constituent part A and the cooking sauce B, it is particularly preferable to carry out at a temperature of 40 to 50 ° C. That is, when the potato constituent part A and the cooking sauce B are made to achieve a predetermined viscosity in each of the above temperature ranges,
This is because at 40 to 50 ° C, the potato constituent portion A containing the potato grind has a low viscosity and is easy to handle. As a concrete method for preparing the potato constituent part A to be filled, for example, a sauce for under-flavor prepared by heating by a conventional method (normal product temperature 70 to 90 ° C.)
Frozen mashed potatoes (normal product temperature 0-15
C.) can be added and mixed to prepare the potato constituent part A having a temperature of about 40 to 50.degree. As a result, the sauce is cooled rapidly after heating and preparation, so that browning of the sauce can be prevented. Furthermore, since the potato constituent portion A containing the potato ground product prepared from frozen potatoes is heated to the above temperature range, it is quickly prepared to have physical properties that facilitate filling.

The heat-resistant container may be made of any material as long as it can withstand retort sterilization and oven heating, and examples thereof include metal cans such as aluminum. Examples of the container for a microwave oven include various heat-resistant synthetic resins.

The conditions for the retort sterilization treatment are, for example, 115 to 135 ° C.
The range of 1 to 60 minutes applies.

〔Example〕

(Preparation of Potato Constituent Part A) Wheat flour roux was obtained by a conventional method using 6 parts by weight of wheat flour and 10 parts by weight of butter. 120 parts by weight of milk, 10 parts by weight of shredded onion, 0.05 part by weight of citric acid and an appropriate amount of seasoning were added, and the mixture was heated and stirred to obtain a white sauce. To 50 parts by weight of this white sauce, a potato grind consisting of 48 parts by weight of frozen mash potato and 2 parts by weight of dried mash potato was rapidly added and mixed to prepare a potato constituent part A having a product temperature of about 40 ° C.

The obtained potato constituent part A had a water content of 80% by weight and 20 ° C.
The viscosity was about 40,000 cp, the viscosity at 40 ℃ was about 17,000 cp, the viscosity at 90 ℃ was about 7,000 cp, and the pH was 5.5. In addition, food A
Contained 2% of a solid fat having a melting point of 35-40 ° C. Further, the above-mentioned potato ground product contained potato particles having a particle diameter of 1 mm and had a water content of 75% by weight.

(Preparation of Cooking Sauce B) 3 parts by weight of flour and 8 parts by weight of butter were used to obtain flour roux by a conventional method. 30 parts by weight of minced meat stir-fried with this, 20 parts by weight of shredded onion, xanthan gum 0.05
Parts by weight and an appropriate amount of seasoning were added, and the mixture was heated and stirred to obtain meat sauce (cooking sauce B).

Cooking sauce B has a water content of 70% by weight and a viscosity of about 20 ° C.
40000cp, viscosity at 40 ℃ is about 25000cp, viscosity at 90 ℃ is about 8000
cp, pH was 5.2. The source B contained 10% of solid fat having a melting point of 35 to 40 ° C.

80 g of the source B obtained as described above was filled in a metal pot-shaped container having a capacity of about 200 ml, and 120 g of the potato constituent part A was placed on the container to seal the opening of the container. All of the above filling process
It was carried out at a temperature of 40 ° C. Place the container in the retort kettle and
A retort sterilized food was obtained by heat sterilization at 30 ° C for 30 minutes.

After the food thus obtained was stored at room temperature for about 6 months, the opening of the container was opened, and the food was cooked with an oven toaster for about 8 minutes. When the food was taken out from the oven toaster, the potato constituent A containing the potato grind and the cooking sauce B had a preferable external appearance, and when eating this, the potato had the original texture and the taste was good. there were.

[Example 2] (Preparation of potato constituent part A) 90 parts by weight of steamed potato prepared by steaming raw potato for about 30 minutes with a mesh having a mesh clearance of 1.0 mm, and 10 parts by weight of dried mashed potato A potato grind consisting of parts, 0.1 part by weight of xanthan gum and an appropriate amount of seasoning were mixed to prepare a potato constituent part A having a product temperature of about 40 ° C.

The obtained potato constituent part A had a water content of 72% by weight and a temperature of 20 ° C.
The viscosity was about 30,000 cp, the viscosity at 40 ℃ was about 16000 cp, and the viscosity at 90 ℃ was about 7,000 cp. The above-mentioned potato ground product contained potato particles having a particle diameter of 1.0 mm and had a water content of 80% by weight.

A retort-sterilized food was obtained in the same manner as in Example 1 except that the above-mentioned potato constituent portion A was used, and was eaten after storage. In this case as well, the potato constituent portion A and the cooking sauce B had a separate and desirable appearance, and had the texture of the potato which was original and smooth.

(Effect of the invention) The retort food of the present invention is stored in a container after being subjected to retort sterilization treatment and then cooked and heated.
It is possible to prevent the potato constituent portion A containing the potato grind and the cooking sauce B from being mixed with each other, and achieve a preferable appearance in which both are separated after cooking and heating, and at the same time, a good taste and texture are achieved.

Claims (1)

(57) [Claims] 1. A food product, in which a potato grinded product, or a potato constituent A containing the potato grinded product and a sauce for flavoring, and a cooking sauce B are separately filled into a container and subjected to a retort sterilization treatment. , Potato component A
More than 50% by weight, the water content is 60-95% by weight,
At 20 to 30 ° C, the viscosity is 30,000 cp or more or in a solid state, and the cooking sauce B has a water content of 60 to 90% by weight, and at 20 to 30 ° C, the viscosity is 30,000 cp or more or in a solid state. A potato-containing retort food product having a viscosity at 90 ° C of 10,000 cp or less.