JP2793764B2 - How to process potatoes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating potatoes prior to retort treatment, and more particularly to potato boiled and stuffy odor generated during retort treatment, and browning together with the above-mentioned boiled and stuffy odor. The present invention relates to a method for treating potatoes for prevention.

[0002]

2. Description of the Related Art Conventionally, when potatoes, or foods containing potatoes, such as potato gratin, soups with potatoes, etc., are retorted, potatoes become boiled or browned.
There is a problem that the texture, appearance and the like are deteriorated, and furthermore, there is a problem that a unique stuffy smell is generated by the retort treatment.

[0003] As a method of preventing the boiling of potatoes,
For example, in retort treatment, root vegetables and fruit vegetables are immersed in a calcium salt aqueous solution in advance (Japanese Patent Publication No. 3-7110).
No. 2) is known. Further, as a method for preventing browning or a peculiar odor due to retort treatment, a method of replacing air in a retort container with nitrogen and the like are known.

[Problems to be solved by the invention]

[0004] However, the former is a method for preventing only the collapse of the above-mentioned problems, and the latter requires a special device, which complicates the product manufacturing operation. Nevertheless, in the retort food industry, there is no known method for solving problems such as boiling, browning, and stuffiness due to retort treatment other than the above-described methods. The current situation is expected.

[Means for Solving the Problems]

[0005] The inventors of the present invention carried out research and development with the aim of obtaining retort foods free of potato boiled, browned and stuffy smells due to retort treatment, and after impregnating potatoes with thaumatin, By performing the retort treatment, surprisingly, it is possible to prevent potatoes from breaking down and stuffy smell, and by impregnating potatoes with a specific amount of thaumatin, it is possible to prevent browning together with the above boiling and stuffy smell. Obtained knowledge.

The thaumatin is a perennial plant belonging to the family Marantaceae, which is native to the tropical rain forest area of West Africa, and is a perennial plant, Thaumatococcus danie.
It is a protein contained in the temporary seed coat in the fruits of llii Benth and has a strong sweetness. The fruit has long been used in West Africa as a sweetener for coconut liquor, sour fruits, bread and the like. At present, thaumatin is used as a sweetener for pulp beverages, juice-containing soft drinks and the like, or as a flavor additive for chewing gum.

For example, JP-A-55-156562 discloses that thaumatin is used as a sweetener such as coffee and juice, and JP-A-59-25658 and JP-A-60-34152 disclose the use of thaumatin as a sweetener. The use of thaumatin in fruit juice, milk and soy milk.
No. 49 describes that thaumatin is used as a raw material for instant green tea. In addition, the use of thaumatin in chewing gum is disclosed in
-55155 and JP-A-59-125846 are known.

[0008] The present invention has found a completely new use of thaumatin, which can be used as described above to prevent thaumatin, which is generally known as a sweetener, from preventing potato boiling, browning and stuffy odor caused by retort treatment. It is completed by doing. That is, the present invention
It is a solution of the above-mentioned problems such as boiling down, browning and stuffy smell by completely new means different from the conventional one, and the gist of the invention is a potato treatment method in which the potatoes are impregnated with thaumatin in advance when the potatoes are retorted. . Hereinafter, the present invention will be described in detail.

The potato used in the present invention may be, for example, a hole-shaped potato or a potato that has been subjected to processing such as slice cutting, dicing, and shredding. Further, mash-treated ones can be used for the purpose of preventing browning and stuffiness.

In the present invention, the potatoes are impregnated with thaumatin before retort treatment. As a method of impregnation, a method of immersing potatoes in a thaumatin solution,
A method of spraying a thaumatin solution onto potatoes can be exemplified.

The amount of thaumatin to be impregnated in potatoes is as follows: potatoes having a surface area of 5 to 30 cm ² are adjusted to a concentration of 0.0003 to 0.003% at 50 to 70 ° C.
The amount corresponding to the amount of thaumatin contained in the potato when immersed in the thaumatin solution for 10 to 120 minutes is desirable. Further, the concentration of the above thaumatin is 0.001 to 0.
When the content is adjusted to 002%, it is possible to simultaneously prevent potato boiler, browning and stuffy smell caused by retort treatment. When the amount of thaumatin impregnated in potatoes is small, boiling of potatoes, stuffy smell peculiar to retort, and browning become noticeable. Conversely, when the amount of thaumatin to be impregnated into potatoes is large, the potatoes can be prevented from being boiled and stuffy smell peculiar to retort, but browning tends to be remarkable. In addition, the sweetness of thaumatin is prominent and impairs the taste of potatoes or retort foods containing potatoes. In addition, the above immersion treatment time can be shortened by raising the temperature of the thaumatin solution.

As a specific treatment method for adjusting the amount of thaumatin as described above, 5 mm × 5 mm × 30 mm
Potatoes cut to size (6.5 c surface area)
m ² ) in a somatin solution at 100 ° C. adjusted to 0.0012% for about 5 minutes, potatoes diced to a size of 15 mm square (surface area: 13.5)
cm ² ) can be exemplified by a method of immersion treatment in a somatine solution at 60 ° C. for 30 minutes adjusted to 0.0012%, but the method is not limited to this method.

Next, the potato containing thaumatin is retorted. The retort treatment is carried out under normal conditions, for example, at an atmosphere temperature in the retort pot of 120 to 122 ° C and 10 to 2 ° C.
It may be performed under the condition of 0 minutes. In carrying out the method of the present invention, a conventional method of immersing in a calcium salt aqueous solution,
A method in which the air in the retort container is replaced with nitrogen may be used in combination, and the combined use can improve the effects of preventing potatoes from boiling, browning, and stuffiness peculiar to the retort.

[0014]

EXPERIMENTAL EXAMPLE 1 One part by weight of potato (surface area 6.5 cm ² ) cut into a size of 5 mm × 5 mm × 30 mm was
It is added to a 100 ° C. thaumatin solution adjusted to the concentration shown in Table 1 and immersed for 5 minutes, followed by draining. Next, the drained potatoes were filled in a retort pouch and sealed.
Retort treatment was performed at 15 ° C. for 15 minutes to obtain potatoes that had been retorted.

[0015]

[Experimental Example 2] 1 part by weight of potato (surface area 6.5 cm ² ) cut into a size of 5 mm x 5 mm x 30 mm
The solution is added to a thaumatin solution at 100 ° C. adjusted to a concentration of 0.0012%, immersed for 5 minutes, and then drained. next,
The drained potatoes were filled and sealed in a retort pouch, subjected to a degassing treatment and a nitrogen blowing treatment, and then the retort pouch was sealed and subjected to a retort treatment at 122 ° C. for 15 minutes to obtain a retort-treated potato. .

[0016]

Comparative Example 1 One part by weight of a potato (surface area 6.5 cm ² ) cut into a size of 5 mm × 5 mm × 30 mm was filled and sealed in a retort pouch at 122 ° C.
For 15 minutes to obtain retorted potatoes.

[0017]

Comparative Example 2 1 part by weight of a potato (surface area 6.5 cm ² ) cut into a size of 5 mm × 5 mm × 30 mm was filled in a retort pouch, degassed, and blown with nitrogen. Seal pouch, 122 ° C
For 15 minutes to obtain retorted potatoes.

[0018]

Comparative Example 3 1 part by weight of potato (surface area 6.5 cm ² ) cut into a size of 5 mm × 5 mm × 30 mm was added to a calcium lactate solution at 60 ° C. adjusted to a concentration of 2%, and immersed for 30 minutes. Drain after treatment. Next, the drained potatoes were filled in a retort pouch and sealed.
Retort treatment was performed at 15 ° C. for 15 minutes to obtain potatoes that had been retorted.

The potatoes obtained in Experimental Examples 1 and 2 and Comparative Experimental Examples 1 to 3 were evaluated for shape retention, stuffy odor when the retort pouch was opened, and browning based on the following evaluation criteria. Table 1 shows the average values obtained by the sensory evaluation. (Evaluation criteria) 5: extremely good, 4: good, 3: normal, 2: bad, 1:
Extremely bad

[0020]

[Table 1]

As is clear from Table 1, the potatoes treated with thaumatin were those in which the collapse and stuffy smell caused by the retort treatment were effectively prevented. In the case where the concentration of thaumatin was adjusted to about 0.001 to 0.002%, browning was prevented together with potato boiled and stuffy odor. On the other hand, potatoes that had not been treated at all had poor potato boiledness, stuffy smell and browning, and potatoes that had only been subjected to degassing and nitrogen blowing treatments had potatoes other than potato boiled. Only odor and browning were prevented. In addition, for potatoes that had been treated with calcium lactate, only the collapse of potatoes could be prevented. Also, when the thaumatin treatment and the degassing / nitrogen blowing treatment are used together,
The potatoes were extremely effective in preventing crushing, stuffiness and browning.

Embodiment 1

10 parts by weight of potato (surface area: 15 cm ² ) sliced to a thickness of 1 mm was placed in a concentration of 0.0012.
% Of the thaumatin solution at 60 ° C., immersed for 30 minutes, and then drained. Next, 9 parts by weight of drained potatoes, 1 part by weight of carrots of 1 mm square, 1 part by weight of tomatoes of 15 mm square, and 4 parts by weight of dough composed of eggs, flour, milk and consommé were mixed and molded at 160 ° C. Pre-firing was performed under the conditions of minutes. Fill this into a retort container,
A retort treatment was performed at 22 ° C. for 25 minutes to obtain a potato cake. The obtained potato cake was free from boiling and browning, and did not have any stuffy smell due to the retort treatment, so that the whole was excellent in flavor.

Embodiment 2

2 parts of potatoes (13.5 cm ^{2 in} surface area) diced into a 15 mm square were added to a thaumatin solution at 60 ° C. adjusted to a concentration of 0.0012%, immersed for 30 minutes, and then drained. Next, 2 parts by weight of drained potatoes, 2 parts by weight of carrot of 15 mm square, 2 parts by weight of onion, 2 parts by weight of pork, 1 part by weight of mushroom, and 10 parts by weight of consommé soup were filled in a retort pouch,
A retort treatment was performed at 2 ° C. for 25 minutes to obtain a consommé soup with potatoes. The potatoes contained in the obtained consomme soup did not break down or brown, and the flavor of the whole soup did not have any stuffy smell due to the retort treatment.

[0024]

According to the present invention, when retorting,
By simply impregnating the potatoes with thaumatin, it is possible to effectively prevent the stuffiness smell due to the retort treatment and the deterioration of the texture and appearance due to the boiling. In addition, by impregnating the potatoes with a specific amount of thaumatin, it is possible to prevent browning together with the above-mentioned potatoes from boiling and stuffy smell.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-1-206968 (JP, A) JP-A-3-65156 (JP, A) JP-A-6-225700 (JP, A) JP-A 55- 156562 (JP, A) JP-A-56-55155 (JP, A) JP-A-59-25658 (JP, A) JP-A-59-125846 (JP, A) JP-A-60-9449 (JP, A) JP-B 3-71102 (JP, B2) (58) Fields surveyed (Int. Cl. ⁶ , DB name) A23L 1/212-1/218

Claims (4)

(57) [Claims] 1. A method for treating potato, wherein the potato is pre-impregnated with thaumatin before retort treatment. 2. The method for treating potato according to claim 1, wherein the potato is impregnated with thaumatin by previously immersing the potato in a thaumatin solution. 3. A potato having an amount of thaumatin impregnated in a potato having a surface area of 5 to 30 cm ² at a concentration of 0.003.
An amount corresponding to the amount of thaumatin contained in the potato when immersed in a thaumatin solution at 50 to 70 ° C adjusted to 03 to 0.003% for 10 to 120 minutes.
3. The method for treating potato according to any one of claims 1 to 2. 4. A thaumatin concentration of 0.001 to 0.
The method for treating potato according to claim 3, wherein the amount is 002%.