JP3040329B2 - Material for instant molded potato and method for producing food using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a material for an instant molded potato food which is useful for producing a molded potato food, and a method for producing a molded potato food using the material. excellent, and instant molded potato diet food can be produced having a shredded or texture of molded potato food the same level produced using a slice potatoes raw
The present invention relates to a material for goods and a method for producing a food using the material.

[0002]

2. Description of the Related Art As a molded food product of shredded or sliced potatoes, for example, hashed potatoes (also referred to as hash browns), which are formed by binding shredded potatoes and then heating, and shredded potatoes in a frying pan, etc. There is generally known a roastie or the like in which potatoes are bound together while being cooked on a plate and molded. Unlike foods that are mashed potatoes, so-called mashed potatoes, such foods retain their fibrous properties without breaking the bonds between tissues, and are widely known as foods that can enjoy the unique crunchy texture. Have been.

[0003] Processing techniques for improving the taste, workability, and the like of molded foods made of shredded or sliced potatoes have already been reported. Specifically, for example, the raw potato is heated before the shredding step so that the degree of α-formification becomes 60 to 70%, and after further shredding, dried at a low temperature of 70 ° C. to reduce the water content of the potato to 60 to 75%. Adjust to
A method for manufacturing a hash potato by molding this (Japanese Patent Publication No. 6-59183) has been proposed.

[0004] However, in the production of molded food products of shredded potatoes such as the above-mentioned hash potatoes,
It took a lot of trouble and time to adjust the potatoes to an appropriate form such as washing, peeling, sprouting, shredding, etc. of the potatoes.

Therefore, the present inventors are not limited to the conventional method for producing molded potatoes, and use prepared potatoes which have been shredded in advance into shredded or sliced forms and which have been dried beforehand. Potato molded foods were produced simply and quickly. However, when the molded food is manufactured using the above dried potatoes, the fibers of the dried potatoes shredded at the contact surface with the heating medium during heating and cooking are carbonized and burnt, and the teeth have a hard and crunchy texture. There was a problem that it became bad.

[0006] In view of such circumstances, the present inventors have:
The purpose is to develop molded potato foods that can be easily and quickly prepared into shredded or sliced potatoes, and that do not carbonize during cooking. Studied. As a result, as a material from which molded potato foods can be manufactured instantly, dry shredded potatoes and / or dried sliced potatoes and further specific components are added to the raw materials, and the specific components are added to the surface of the dried potatoes during cooking. It has been found that the desired purpose can be achieved without impairing the original flavor of potatoes by adhering the dried potatoes and interposing between the dried potatoes and the heating medium, thereby completing the present invention.

[0007]

That is, the present invention provides:
It is an object of the present invention to provide a material for instant molded potato food which can easily produce molded potato food in a short time.

[0008] The present invention is also directed to an instant molded potato food product which has a sufficient flavor of the original potato and has the same level of texture as a molded potato food product produced using raw potatoes.
The purpose is to provide the material .

Further, the present invention provides an efficient method for producing a food product which has a sufficient original taste of potatoes and which has the same good texture as molded potato food products produced using raw potatoes. The purpose is to do.

[0010]

SUMMARY OF THE INVENTION In order to achieve the above object, the present invention provides (1) a frying pan, an oven,
By cooking using one of the plates
A material for producing molded potato foods,
One or more selected from cut potatoes and dried sliced potatoes
Dried potatoes on top, and potato flakes and potato gras
It is characterized by containing one or more kinds selected from Neur
It is an instant molded potato food material .

[0011] (2) The dried potatoes are
One selected from Tet flakes and potato granules
Characterized in that it comprises a proportion of more than 10 to 50 wt%
The instant molded potato food material according to (1) .

(3) The instant molded potato food product
Add one or more of water and milk to the ingredients
After that, then mold this, frying pan, oven, hot
Cook using one of the plate
Or molded at the same time as the cooking
This is a method for manufacturing instant molded potato foods .

Next, the present invention will be described in more detail. The dried shredded potatoes and dried sliced potatoes according to the present invention are washed, peeled, and shredded into raw or sliced raw potatoes that have been subjected to pretreatments such as sprouting.
Then, after boiled or steamed, the water content is adjusted to 9% or less by hot air drying, reduced pressure drying, vacuum drying, infrared drying and the like to impart preservability.

The dimensions of the dried potatoes are not particularly limited as long as they can be sliced or sliced. Preferably, the dimensions are length × width × thickness. 10 × 2 × 1 to 40 × 5 × 4mm
Can be exemplified. In the case of a slice, the length × width × thickness is 3 × 3 × 1 to 10 × 10 ×
One having a range of 4 mm can be exemplified. Thereby, a molded potato food which is excellent in binding property at the time of molding and has a unique and crisp texture can be obtained.

[0015] Dried shredded potato length x width, or
When the length and width of the dried sliced potatoes are too large, the binding properties tend to be poor and molding tends to be difficult. On the other hand, if the size is too small, it becomes difficult to feel the unique crunchy texture. On the other hand, if the thickness of the dried potato is too thicker than the above range, it becomes difficult for water to be absorbed up to the center of the dried potato, and the fiber tends to be carbonized at the time of heating and cooked easily. On the other hand, if the thickness is too thin, it becomes difficult to feel the unique and crunchy texture.

In addition to the above-mentioned dried potatoes, any raw material that can be used in the present invention can be arbitrarily used as long as it is generally used for foods. For example, seasonings and spices such as sugar, salt, sodium glutamate, and the like, as well as pigments and the like, may be used, and may be appropriately added according to taste.

In the present invention, besides the above-mentioned dried potatoes, pregelatinized starches such as potato starch and corn starch can also be used. Instantly molded potato food using the pregelatinized starch
When added to the raw material of the raw material, the addition of water, milk, etc. improves the viscosity and increases the binding between the dried potatoes, making molding and maintaining the shape easier. Can be. Further, the pregelatinized starch is an instant molded potato food product.
It is preferred to add it in the range of 2 to 25% by weight with respect to the whole raw material .

If the ratio of the pregelatinized starch is too large,
There is a tendency that the viscosity becomes strong and the texture of the food becomes sticky, so that it is difficult to obtain a crisp and crisp texture. Conversely, if the ratio is too small, it is difficult to obtain the effect that molding and holding of the shape can be performed more easily. In the present invention, non-gelatinized starch can also be used. In this case, since the viscosity is improved during the heat conditioning treatment, it is particularly useful for molding at the same time as cooking.

Further, even if a thickener such as carrageenan, gelatin, guar gum, locust bean gum, xanthan gum or the like is added to the raw material of the instant molded potato food material , it is possible to more easily mold the food and maintain its shape. it can.
In this case, the thickener can be added in the range of 0.5 to 5.0% by weight based on the whole raw material for instant molded potato food .

If the ratio of the thickener is too large, the texture of the food tends to be sticky, and it is difficult to obtain a crisp, crisp texture. Conversely, if the ratio is too small, it is difficult to obtain the effect that molding and holding of the shape can be performed more easily.

The present invention is characterized in that potato flakes and / or potato granules are added to an instant molded potato food material including dried shredded potatoes and dried sliced potatoes. That is, the potato flakes and / or potato granules added to the above-mentioned material adhere to the surface of the shredded or sliced dried potatoes during the heating and cooking, and are interposed between the dried potatoes and the heating medium. Thereby, dehydration and carbonization of the fibrous material of the dried potato caused by direct contact between the dried potato and the heating medium can be effectively suppressed. Also, the potato flakes and / or granules do not adversely affect the flavor of the dried potatoes. Therefore, according to the present invention, it is possible to obtain a crispy food having the same level of crispy texture as a molded potato food produced using raw potatoes without impairing the original flavor of the potato.

[0022] The potato flakes used in the present invention are as follows.
It is obtained by suppressing cell rupture and suppressing gelatinization disorder due to amylose elution by addition of monoglyceride (for example, glycerol monopalmitate) or the like, which is obtained by film formation drying using a drum dryer or a hot roller. is there.

The potato granules are obtained by returning potato granules, which have been sufficiently dried, to a steamed potato until the water content (35-45%) at which cells can be pulverized without rupture is mixed. In this case, a means for immobilizing free amylose with monoglyceride or the like may be used in combination.) It is obtained by crushing the cells so as not to rupture, and drying the cells in such a manner that they do not bind again to form a mass.

The above-mentioned potato flakes and / or potato granules are preferably contained in the raw material of the instant molded potato food material in a proportion of 10 to 50% by weight, more preferably 20 to 40% by weight, based on the dry potato. The intended purpose can be more effectively achieved by adding the compound of formula (1).

If the above ratio is too large, the molded potato food tends to have a crunchy unique texture and tend to have a soft texture such as crushed. Conversely, if the ratio is too small, carbonization and scorching of the fibrous material of the shredded or sliced dried potatoes during heating and cooking become remarkable, resulting in poor crunchy texture and unfavorable teeth.

As a specific method for producing such an instant molded potato food material , a method of batch-mixing various raw materials using a usual powder mixing apparatus, for example, a V-type mixer, a ribbon mixer or the like is exemplified. However, these may be blended sequentially. Alternatively, in consideration of the specific gravity separation of the dried potatoes and other raw materials before filling the package or container, these are separately adjusted and filled in separate packages or containers, so that they can be mixed and used during cooking. May be set.

Next, the instant molded potato food ingredients of the present invention
A method for producing a molded potato food using the material will be described. In the manufacturing method of the present invention, first, an instant molded potato
G. Add water and milk to food ingredients . in this case,
The amount of water, milk, etc. to be added to the material can be arbitrarily determined.
To 4.5 parts by weight, more preferably 3.0 to 4.0 parts by weight. As a result, the dried potatoes can sufficiently absorb moisture, and a molded potato food product having juicy and moderate softness can be obtained.

If the amount of water, milk or the like is too large, the ratio of the solid raw materials is reduced, resulting in poor moldability.
The texture also tends to be too soft. Conversely, water and milk
If the amount of addition is too small, the dried potatoes will not be able to sufficiently absorb moisture, the food will be dry, and the binding properties of the dried potatoes will tend to be poor. Also, instant molded potato food ingredients
Water timber, after adding a mixture of milk and the like, it is preferable to adapt it equal to stand for a while water, enough milk, etc. in the material.
In this case, a leaving time of 5 minutes is sufficient.

The instant molded potato material for food is water and milk.
The mixture obtained by adding and mixing is then molded into a desired size, and then cooked using a frying pan, oven, hot plate, or the like, or simply molded at the same time as heating cooking. In addition, molded potato foods can be manufactured in a short time. In this case, the condition of heating and cooking the molded potato food can be arbitrary, but may be, for example, in a range of 120 to 240 ° C. for about 5 to 25 minutes,
The food may be cooked by turning it over so that the food is evenly browned. Further, when the molded potato food is molded into a plate shape, it is preferable that the thickness is not more than 15 mm. Thereby, heat can be efficiently and sufficiently transmitted to the inside of the food without scorching the food surface, and a crunchy texture can be uniformly provided.

[0030]

Example 1 Potato flakes 30 parts by weight, pregelatinized starch 10
1 part by weight, 2 parts by weight of salt, 0.3 part by weight of spice, and 5 parts by weight of powdered milk were uniformly mixed with 100 parts by weight of dry shredded potato to prepare a material for instant molded potatoes.

Next, water was added to 147.3 g of the obtained raw material,
After adding 00 g, the mixture was well blended for 10 minutes, then divided into five pieces so as to be approximately uniform, and molded so as to have a thickness of 10 mm. Put this on a frying pan at about 150-200 ° C
After heating for 4 minutes until the bottom surface was lightly browned in the range of, it was turned upside down and further heated for 3 minutes to obtain a molded potato food. The resulting food has enough of the original flavor of potatoes,
And it had a good texture very close to a hash potato produced using raw shredded potatoes.

[0032]

Example 2 A potato material was prepared in the same manner as in Example 1 except that 30 parts by weight of potato granules was used instead of potato flakes. Thereafter, a molded potato food was obtained in the same manner as in Example 1. The resulting food had a sufficient flavor of potatoes and exhibited a good texture very close to a hash potato produced using fresh shredded potatoes.

[0033]

Example 3 A potato material was prepared in the same manner as in Example 1 except that 15 parts by weight of potato flakes and 15 parts by weight of potato granules were used instead of 30 parts by weight of potato flakes. Thereafter, a molded potato food was obtained in the same manner as in Example 1. The resulting food had a sufficient flavor of potatoes and exhibited a good texture very close to a hash potato produced using fresh shredded potatoes.

[0034]

Comparative Example A potato material was prepared in the same manner as in Example 1 except that potato flakes and potato granules were not used. Thereafter, a molded potato food was obtained in the same manner as in Example 1. The resulting food had a chopped potato fiber, charred and scorched, and had a crunchy, hard texture and poor crispness.

[0035]

According to the present invention, an instant molded potato can be produced simply and in a short time by adding potato flakes and / or potato granules to dried shredded potatoes and / or dried sliced potatoes.
A material for food can be obtained.

Also, an instant molded potato food material which has sufficient flavor of the original potato and can produce a food product having the same level of texture as molded potato food products produced using raw shredded or sliced potatoes. Obtainable.

In addition, it is possible to efficiently produce a food which has a sufficient flavor of the original potato and has the same good texture as a molded potato food produced using raw shredded or sliced potatoes. .

Claims (3)

(57) [Claims] Claims 1. A material for producing a molded potato food by heating and cooking using any of a frying pan, an oven, and a hot plate, comprising one or more selected from dried shredded potatoes and dried sliced potatoes. An instant molded potato food material comprising dried potatoes and one or more selected from potato flakes and potato granules. 2. The method of claim 1, wherein at least one selected from potato flakes and potato granules is added to the dried potatoes for 10 days.
2. The material for instant molded potato food according to claim 1, wherein the material is contained at a ratio of about 50% by weight. 3. After adding and mixing one or more of water and milk to the instant molded potato food material according to claim 1,
Then, the method is molded and cooked using any of a frying pan, an oven and a hot plate, or is molded simultaneously with the above-mentioned heat cooking.