JP3150175B2 - Process for producing processed potato food - 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 processing potatoes , and more particularly, to treating potatoes in a specific acidic solution under heating conditions, and then cooling the processed product.
The present invention relates to a potato processing method with improved texture .

[0002]

2. Description of the Related Art In recent years, with the diversification of dietary habits, there is a high demand in the market for processed foods such as salads, and consumers are demanding new tastes and textures that have never existed before. Are getting stronger. Conventionally, potato salads, meat potatoes, french fries and the like are known as processed foods using potatoes. These processed foods are prepared by heating and gelatinizing potatoes and cooking them softly.

[0003] As a processing method for improving the texture of potatoes, a cooking method called so-called "pear-like" is known. This usually means shredded potatoes boiled in broth containing vinegar, and is called as described above because it has a pear-like texture. But,
This method is empirically performed, and it is difficult to make the potatoes unnecessarily soft and to make the whole potatoes have a uniform texture.

[0004]

The inventors of the present invention have conducted intensive studies in order to solve the above-mentioned drawbacks. As a result, by treating potatoes in a specific acidic solution under heating conditions,
The present inventors have found that it is possible to produce a large amount of processed potato foods having uniform hard texture like raw potatoes, and completed the present invention.

That is, in the present invention, potatoes are treated with warm water of 60 to 90 ° C. adjusted to pH 2 to 4 with acetic acid or vinegar for 5 to 30 minutes, and then cooled to a temperature of 10 to 40 ° C.
To provide a potato processing method characterized by having a hard tooth texture .

[0006] The type of potato used in the present invention is not particularly limited, and commercially available May Queen, Baron, Norin 1
What is necessary is just to select from varieties, such as a number, according to the objective.

The size of the potato is not particularly limited and may be appropriately adjusted according to the purpose. It is preferable that the thickness is adjusted to be 10 mm or less, preferably about 2 to 5 mm. Here, the potato thickness is 10
If it exceeds mm, it will be difficult to heat the whole evenly,
Under the heating conditions described later, that is, under the heating conditions in which the whole has a hardness like that of a raw potato, a fresh smell remains in the center and the taste becomes poor. In adjusting the size of the potato, the desired thickness and shape may be obtained by, for example, cutting a slice, cutting a shred, cutting colored paper, cutting a strip, or the like.

In the present invention, the potato adjusted as described above is adjusted to pH 2 to 4 with acetic acid or vinegar.
Treat with 0 ° C warm water for 5-30 minutes, then 10-40 ° C
Process potatoes by cooling to the temperature.

[0009] The hot water for heating the potato is pH 2
Must be ~ 4 . By treating at a pH of 2 to 4 , the bite of the potato after the heat treatment becomes harder,
It is possible to finish like a raw potato.

Acetic acid or vinegar can be used to adjust the pH of warm water, but vinegar is preferred in view of the fact that the product is food and taste.

The heat treatment conditions for the potatoes vary depending on the size and thickness of the potatoes, but may be immersed in warm water at 60 to 90 ° C. for 5 to 30 minutes. Here, if the heating temperature is lower than 60 ° C., the potato cannot be sufficiently gelatinized even if the heat treatment is carried out for a long time, so that the raw odor remains and the taste is not good, and the food is not suitable for edible use. On the other hand, when the temperature exceeds 90 ° C., the potato gelatinizes in a short time, so that a potato having a desired hardness cannot be obtained.

The heating time is appropriately determined in consideration of the heating temperature. However, when the heating time is shorter than 5 minutes and the heating temperature is high, the potato leaves a bad smell and is not preferable. If the heating temperature is lower than the above range, a soft tooth portion is generated, which is not preferable.

Next, the potato after the heat treatment is cooled to a temperature of 10 to 40 ° C. so that gelatinization of the potato does not proceed. If the temperature exceeds 50 ° C., the progress of gelatinization of the potato cannot be stopped. The lower limit temperature is not problematic under normal refrigeration, but the desired hardness disappears when frozen.

The cooling method is not particularly limited, and for example, a method using flowing water, a method using a vacuum cooling device, or the like may be applied.

[0015] The potato obtained by the above method is
It can be eaten as it is, but it is also possible to combine it with mayonnaise, dressing, etc. to make a salad, or to mix it with three glasses of vinegar to make vinegar, or to fry and cook.

[0016]

EXAMPLES Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples. Example 1 Peeling of a commercially available potato (variety: May Queen)
It was cut into 3 mm × 3 mm × 50 mm pieces. This was heat-treated in hot water (pH 7) at the temperature shown in Table 1 for a predetermined time, and then continuously cooled with running water. With the product temperature at 25 ° C, the potato hardness was measured. Table 1 shows the results. The measurement was performed for each of 20 samples obtained under the same conditions, and the average value was described. The measurement conditions are as follows. Measuring machine: Iio Electric, Rheometer Max RX
-1600 Sample temperature: 25 ° C Movement speed (constant speed): 20 mm / min Clearance: 1 mm Sample height: 3 mm Plunger diameter: 18 mm Number of movements: 1 Load range: 10 kg

[0017]

[Table 1] Table 1 加熱 Heating temperature Heating time Hardness Tasting evaluation (℃ ) (Min) ５５ 55 30 5.8 Hardness like raw potato There is a raw smell 60 30 5.2 Raw potato-like hardness, good taste 70 15 4.8 Raw potato-like hardness, good taste 80 10 4.0 Raw potato-like hardness, Good taste 90 5 3.1 Hardness like raw potato, good taste 100 5 1.5 Boiled and soft ──────────────────────── ──────────

As is clear from Table 1, at 100 ° C., a gelatinized state was obtained in a short time, and a product having hardness like raw potato was not obtained. Further, at 55 ° C., although it had a texture like a raw potato, it was inferior in taste and was not suitable for eating.

Example 2 Peeling of a commercially available potato (variety: May Queen)
It was cut into 3 mm × 3 mm × 50 mm pieces. This was subjected to a heat treatment at a temperature shown in Table 2 for a predetermined time in hot water adjusted to pH 4 by adding hot water or vinegar, and then continuously cooled with running water. With the product temperature at 25 ° C., the hardness of the potato was measured in the same manner as in Example 1. Table 2 shows the results.

[0020]

[Table 2] Table 2 加熱 Heating temperature Heating time Vinegar Hardness Tasting evaluation (℃) (min) ７０ 70 15 No addition 4.8 Raw potato It has the same hardness 70 15 Addition 5.2 The texture is harder than the vinegar-free area 80 15 No addition 4.0 It has the hardness like raw potato 80 10 Addition 4.5 The texture is harder than the vinegar-free area 90 5 No addition 3.1 Hardness like raw potato 90 5 Addition 3.6 Harder texture than vinegar-free area ────────────────────── ─────────────

As is apparent from Table 2, a product having a harder texture was obtained by adjusting the pH by adding vinegar. In addition, when vinegar was added, almost no odor of acetic acid was felt in any of the added sections.

Experimental Example A commercially available potato (variety: May Queen) was peeled,
It was cut into 3 mm × 3 mm × 50 mm pieces. Raw potato whose temperature is adjusted to 25 ° C (sample 1), heat-treated the potato for 15 minutes in 70 ° C hot water adjusted to pH 4 by adding vinegar, and then cooled with running water And temperature 2
After the potato was heat-treated for 5 minutes in boiling water at 100 ° C. for 5 minutes (sample 2) and subsequently cooled in running water to adjust the product temperature to 25 ° C. (sample 3) The hardness of the potato was measured in the same manner as in Example 1. The results are shown in FIGS.

Cooking Example 1 Peel a commercially available potato (variety: May Queen),
It was cut into 3 mm × 3 mm × 50 mm pieces. 2 kg of the shredded potato was added to 10 liters of hot water at 80 ° C. to which 100 ml of vinegar having an acidity of 10% was added, and kept for 10 minutes. The heat-treated potatoes were cooled to about 25 ° C. with running water, drained, and then seasoned according to the following recipe. As a result, the potatoes were textured and a salad with good flavor was obtained. Potato produced by the method of the present invention 1000 g Shredded cucumber 200 g Mayonnaise 500 g Salt a little Pepper a little

Cooking Example 2 A commercially available potato (variety: baron) was peeled and cut into 3 mm thick slices. 2kg of this sliced potato
Was added to 10 liters of hot water at 80 ° C. to which 100 ml of vinegar having an acidity of 10% was added, and the mixture was kept for 10 minutes. The heat-treated potatoes were cooled to about 25 ° C. with running water, drained, and then seasoned according to the following recipe. As a result, it was possible to obtain a vinegar having a good taste and a texture like potatoes. Potato 1000g produced by the method of the present invention 1000g Vinegar 300ml Soy sauce 30ml Sugar 100g Hawk's claw a little

Cooking Example 3 Peel a commercially available potato (variety: May Queen),
It was cut into 3 mm × 3 mm × 50 mm pieces. 2 kg of the shredded potato was added to 10 liters of hot water at 80 ° C. to which 100 ml of vinegar having an acidity of 10% was added, and kept for 10 minutes. The potatoes after the heat treatment were cooled to about 25 ° C. with running water and then drained. 1000 g of drained potatoes are lightly fried in 50 ml of sesame oil, then 100 ml of soy sauce, 50 g of sugar, 50 ml of sake, a little seasoning,
Two small hawk's claws were added, and the mixture was boiled down until the juice disappeared. As a result, the potato had a texture similar to a burdock burdock, and a product with a good flavor was obtained.

Cooking Example 4 Peeling of a commercially available potato (variety: baron), 3 mm × 3
It was cut into mm × 50 mm. 2 kg of this shredded potato is added with 100 ml of vinegar having a 10% acidity.
The solution was charged into 10 liters of warm water at ℃ C and maintained for 10 minutes.
The potatoes after the heat treatment were cooled to about 25 ° C. with running water and then drained. Minced pork meat 2
00g was fried in 50ml of salad oil and then taken out.
Next, 200 g of the drained potatoes and 100 g of shredded peppers are fried, and then the above-mentioned fried pork is added again. Further, 20 ml of soy sauce, 45 ml of sake, 10 g of sugar, 100 ml of water, a little pepper, a little salt, and a seasoning of chemical flavor are added. After adding a little bit of food, and then boiling, potato starch dissolved in water was added to finish, and the potato had a texture like bamboo shoots of green pepper meat thread, and a product with good flavor was obtained.

[0027]

According to the present invention, it is possible to produce a large amount of <br/> those having uniformly hard crunchy like potato <br/> raw and processed potatoes. Obtained by the present invention
Potatoes can be eaten as they are, or they can be used as ingredients for seasoning or stir-fry. Therefore, the present invention is useful for expanding the use range of potatoes.

[Brief description of the drawings]

FIG. 1 shows the results of measuring the hardness of Sample 1 of an experimental example.

FIG. 2 shows the results of measuring the hardness of Sample 2 of an experimental example.

FIG. 3 shows the result of measuring the hardness of Sample 3 of an experimental example.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Yoshiya Kawamura 132 Kotono Kowatari, Konan City, Aichi Prefecture (56) References JP-A-58-162254 (JP, A) JP-A-3-22955 (JP, A) JP-A-60-70044 (JP, A) JP-A-58-165756 (JP, A) JP-A-55-64752 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1 / 216

Claims (1)

(57) [Claims] 1. Potato is adjusted to pH 2 with acetic acid or vinegar.
Treat with warm water of 60-90 ° C adjusted to ~ 4 for 5-30 minutes, then cool to a temperature of 10-40 ° C to make hard teeth
A method for processing potato , characterized in that: