JP2548503B2 - Processed potatoes - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a novel processed potato.

[0002]

2. Description of the Related Art It has been well known that potatoes (potatoes) which are boiled or steamed to be gelatinized are used as they are or as mashed potatoes and then frozen for storage. Further, mashed potatoes are useful because they can be used as a material for other foods, for example, salad foods immediately after thawing.

[0003]

However, when the frozen mashed potatoes were thawed before use, the frozen mashed potatoes lost the soft texture which was initially recognized as being α-shaped. It had a crunchy texture, and the taste was lost anyway. Therefore, an object of the present invention is to provide a wet mashed potato which is pregelatinized, and which does not easily have a crunchy texture even if it is thawed after freezing.

[0004]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that a processed potato which achieves the above-mentioned object can be obtained by mixing a specific amount of solid fat with pregelatinized wet mash potato. The invention was completed. That is, the present invention is a processed potato, which is a mixture of pregelatinized wet mashed potato and solid fat, wherein the solid fat is contained in 8 to 25% of the total weight of the product. It is provided.

The present invention will be described in detail below. In the present invention, "pregelatinized wet mashed potato" refers to potatoes which have been gelatinized by boiling or steaming and then crushed into a mashed state. Specifically, for example, 95 ° C
The potatoes which have been gelatinized by heating in the above hot water for about 30 to 60 minutes or for about 50 to 70 minutes in a steam atmosphere at 95 ° C. or higher can be mashed in warm water. Since the target potato of the present invention is a mashed potato thus pregelatinized and in a wet state, dried pregelatinized mashed potato is not included in the target potato of the present invention. However, even the dried pregelatinized mashed potatoes, which are readjusted to a wet state with warm water, for example, are included in the target potatoes of the present invention. The type of potato is not particularly limited, and examples thereof include Baron, May Queen, and Toyoshiro. Usually these are peeled off.

In the present invention, the "solid fat" means an oil and fat which is solid at room temperature. Specifically, it refers to fats and oils having a melting temperature of 25 ° C or higher. As long as the melting temperature is 25 ° C. or higher, it may be vegetable or animal, or a hydrogenated product thereof. Generally, palm oil, soybean oil, fish oil, and the like are hydrogenated. In the present invention, fats and oils having a melting temperature of about 28 to 50 ° C are preferable. If the melting temperature is too high, the final product tends to have a rough texture, and if it is too low, the final product becomes too soft and the texture is impaired.
Since the moldability is poor, it is difficult to mold it into the desired shape. Palm oil is a particularly preferred solid fat in the present invention because it has a melting temperature of about 45 ° C. and is also vegetable.

The processed potato of the present invention is a mixture of the above-mentioned pregelatinized wet mashed potato and solid fat, wherein the solid fat is 8 to 25% of the total weight of the final product.
It is mixed in the ratio of. Here, "mixed" means that the pregelatinized wet mashed potato and the solid fat are almost uniformly mixed with each other. When the solid fat is blended within the above range, almost no crunchy texture is felt even when frozen and thawed.
If the proportion of solid fat is too small, it is difficult to obtain such an effect of the present invention, that is, it is possible to obtain a crunchy texture after thawing, and if the proportion of solid fat is too large, the flavor peculiar to potato is impaired. Like It is more preferably 12 to 18%.

The processed potato of the present invention in which the pregelatinized wet mashed potatoes and the solid fat are mixed in the above-mentioned mixing ratio will be set when cooled below the melting temperature of the solid fat. It can be provided in a desired shape, for example, a shape cut into a die shape.

The processed potato according to another embodiment of the present invention is one in which gelatin is further added and mixed in addition to the above-mentioned constituents. The type of gelatin is not particularly limited, and commercially available products are preferably used. The gelatin content is preferably about 1 to 7% of the total weight of the final product. By blending gelatin within such a range, the moldability of the product can be further enhanced, and also when the potatoes are frozen and thawed, water separation can be less likely to occur. If the blending ratio of gelatin is too small, it becomes difficult to obtain such an effect, and if it is too large, the final product becomes rough. About 2 to 5% is more preferable. Gelatin may impair the flavor of the product due to its addition within a certain amount compared to other water-absorbing materials such as gum and carrageenan, more specifically within the above-mentioned mixing ratio. In addition, it has an advantage that it can be uniformly blended in potato without being dissolved in water before use.

In the processed potato of the present invention, other raw materials such as xanthan gum, gums such as locust bean gum, starch and the like may be added and mixed, if desired, within a range not impairing the object of the present invention. It may be one of the aspects.

A typical method for producing such processed potatoes of the present invention is as follows. First, after peeling the raw potatoes, the starch is gelatinized by heating in hot water at 95 ° C or higher for about 30 to 60 minutes or in a steam atmosphere at 95 ° C or higher for about 50 to 70 minutes. This product is mashed in a warm place (within a product temperature of about 50 to 90 ° C.), and solid fat (melting temperature of 28 to 50 ° C.) that has been separately melted by heating to 50 to 90 ° C. (About something)
Mix well at 8-25% of total weight (of product or raw material).

Then, the resulting mixture was sieved (grain size:
3 mm) to obtain the processed potato of the present invention. By the passing of the sieve, the potato buds left behind during the peeling were almost completely removed. Moreover, the work of removing the sprouts can be carried out extremely easily because the viscosity of the mixture is loosened by the melted solid fat.

The mixture was passed through a sieve, while it was still warm, preferably 1-7% of the total weight of gelatin,
More preferably, 2 to 5% is further added and mixed. Thus, if gelatin is added and mixed while the mixture is still warm or hot, it can be uniformly mixed in the potato since the dissolution of gelatin is facilitated. At that time, if necessary, other raw materials such as starch and other water-absorbing raw materials (eg gum) may be mixed. As a method for adding and mixing gelatin and these other raw materials, instead of the above method, for example, a method in which these raw materials are directly mixed in solid fat that has been separately melted in advance may be used. Good. With this latter method, the raw materials for each component can be made more uniform when mixed with potatoes.

The processed potato thus obtained is generally spread on a flat plate to a thickness of 5 to 10 cm and cooled to a temperature not higher than the melting temperature of the solid fat used, usually 15 ° C. or lower (when gelatin is used, the solidification temperature thereof is set). After cooling to 10 ° C. or below), the whole is set well, and then cut into a desired shape, for example, a die shape, using a dicer or other cutting means to obtain a final product form. In addition, if the shape is not limited to a regular shape, it may be crushed into an irregular shape with a crusher, a chopper, or the like. The processed potatoes of the present invention are typically formed as chunks of potatoes so that they can be used as a component of potato salad. Specifically, for example, a 1 cm square die potato is used. If this is not intended for preservation, it may be immediately mixed with salad ingredients (eg, cucumber, carrot, onion, green peas, etc.) with mayonnaise to make a potato salad. Frozen as it is to make frozen potato salad.

The processed potato of the present invention may be frozen immediately after production into a potato salad by using it as a material for a salad as described above, but it is usually frozen and stored as it is. It is generally used after thawing. Since the thawed product has almost no tingling sensation, it can be used in various fields as a substitute for pregelatinized potato obtained by boiling or steaming raw potato. For example, it can be mixed with seasonings (for example, salt, sauce, etc.) as it is, or can be mixed with mayonnaise together with salad ingredients to prepare a salad food.

As described above, the processed potato of the present invention is not only the one in which the pregelatinized and moist mashed potato and the solid fat are mixed, but also the one in which it is formed into a desired shape, and further mixed with other food materials. Then, for example, various forms such as those in the form of dishes such as potato salad whose main ingredient is processed potato, and those in which these are frozen can be adopted. It goes without saying that any of these aspects can exhibit the effects of the present invention.

[0017]

EXAMPLES The present invention will be described in more detail below with reference to examples, reference examples and test examples. In the present invention,%
All mean% by weight. Example 1 After peeling raw potatoes, about 6 in a steam atmosphere at about 95 ° C.
Steam for 0 minutes, mash in warm (within about 60-70 ° C), and add about 7 to the mixture at the following mixing ratio.
Solid fat that had been melted by heating at 0 ° C. was mixed and then rubbed with a 3 mm sieve to produce the processed potato of the present invention. The processed potato thus obtained was stretched to a thickness of about 10 cm, and then cooled in an atmosphere of about 3 ° C. for about 16 hours to reduce the product temperature to 1
After the temperature was lowered to about 0 ° C., it was cut into about 1 cm square using a dicer and used. Ingredient ratio (%) Pregelatinized wet mashed potato (* 1) 85.0 Solid fat (* 2) 15.0 Total 100.0 (%) (* 1): without buds (* 2): Palm oil with a melting temperature of 45 ° C

Regarding the removal of buds, the one obtained without mixing solid fat in the above-mentioned production method was used as a control,
The results of the time and effort required for cleaning the processed potatoes of the present invention (mesh size: 3 mm) and the removal rate of sprouts were as follows. Time (required time) removal rate Inventive product 30 minutes almost 100% Control product 200 minutes almost 100% (However, the treated amount is 30 kg in all cases.) From the above results, it can be understood that the control product takes a longer time to remove sprouts than the product of the present invention, probably because the control product has a high viscosity, and thus it is difficult to remove the sprouts.

Example 2 After peeling raw potatoes, about 60 ° C. in a steam atmosphere at about 95 ° C.
Steam for 1 minute, mash in warm (within about 60-70 ℃), and add about 70 parts in the following mixing ratio separately.
The solid fat mixed with gelatin after being heated and melted at ℃ was mixed, and then rubbed with a 3 mm sieve to produce the processed potato of the present invention. The processed potato thus obtained was stretched to a thickness of about 10 cm, cooled in an atmosphere of about 3 ° C for about 16 hours to lower the product temperature to about 10 ° C, and then cut into about 1 cm squares using a dicer. And used. Mixing ratio of raw material components (%) Pregelatinized wet mash potato (* 1) 81.0 Solid fat (* 2) 15.0 Gelatin (powder) 4.0 Total 100.0 (%) (* 1) and (* 2) are the same as in Example 1.

Example 3 A processed potato (diced product) of the present invention was produced in the same manner as in Example 2 except that pregelatinized starch was added to and mixed with the raw material at the following mixing ratio. The starch was used together with gelatin in a solid fat that had been melted in advance. Ingredient ratio (%) Pregelatinized wet mashed potato (* 1) 80.4 Solid fat (* 2) 15.0 Gelatin (powder) 4.0 Pregelatinized starch (powder) 0.6 Total 100.0 (%) (* 1) and (* 2) are the same as in Example 1.

Example 4 The processed potatoes obtained in Example 2 (about 1 using a dicer)
Frozen processed potatoes were produced by freezing (cut into cm pieces).

Reference Example Using the die potatoes of the present invention obtained in Example 3,
Potato salad was prepared by mixing with other ingredients and mayonnaise in the following blending ratio, and frozen to obtain frozen potato salad (storage temperature -20 ° C). When it was thawed after storage for 2 weeks and the flavor was examined, the potatoes in the salad did not have a crunchy texture, and had a soft texture similar to that of potatoes immediately after being boiled or steamed. Raw Material Ingredient Mixing Ratio (%) Processed Potato of the Present Invention (Product of Example 3) 60.0 Other Ingredients: Cucumber (slice) 2.0 Carrot (blanching after shredding) 3.0 Onion (branching after dicing) packaging) 3.0 seasoning: sugar 1.0 mayonnaise remaining amount total 100.0 (%)

Test Example A control processed potato was produced in the same manner as in Example 1 except that solid fat was not added. Using this as a control, the processed potatoes of the present invention of Examples 1 and 2 (die shape: about 1 cm square) were subjected to the following test. The above three types of processed potatoes are frozen and stored at -20 ° C for 1 week, and after thawing,
The texture and the degree of water separation were observed and investigated. The results are shown in Table 1 below. Table 1 Invention product Control product Example 1 Example 2 Added material: solid fat Yes Yes No gelatin No Yes No Effect Bosoboso feeling ○ ◎ × syneresis situation △ ○ × Note 1: the symbols in the table mean the following. (A) Boozy texture: ◎: Almost no crunchy texture is felt ○: There is some crunchy texture, but it is hardly felt ×: There is crunchy texture, which is more noticeable than ) Water separation status: ○: Almost no water separation is observed △: Water separation is recognized but is very small ×: Water separation is considerably recognized Note 2: Most of the control product collapses when it is molded into a die shape, resulting in a die shape. I didn't do it.

[0024]

Industrial Applicability According to the present invention, there is provided a novel processed potato which is hard to have a rough texture even if it is thawed after being frozen. The processed potato of the present invention can be very easily threaded during production because the viscosity of the potato can be lowered when the product temperature is equal to or higher than the melting temperature of the solid fat blended, and at that time, the potato left unpeeled In addition to having the advantage of almost completely removing the sprouts of the present invention, the processed potato of the present invention comes to be set as the product temperature is below the melting temperature of the solid fat used, so that it is desirable as a final product. There is also an advantage that it can be cut and shaped into a shape. In addition, when gelatin is added to the solid fat, the moldability of the product can be further enhanced, and there is an advantage that water separation is unlikely to occur when the potato is frozen and thawed.

Claims (6)

(57) [Claims] 1. A processed potato comprising a mixture of pregelatinized wet mashed potato and solid fat, wherein the solid fat is contained in an amount of 8 to 25% of the total weight of the product. 2. The processed potato according to claim 1, which further contains gelatin. 3. The processed potato according to claim 1, which is frozen. 4. The method according to any one of claims 1 to 3, which is formed into a desired shape.
The processed potato according to any one of 1. 5. The processed potato according to claim 1, which is for potato salad. 6. The potato salad is frozen potato salad,
The processed potato according to claim 5.