JP4175448B2 - Cooking potatoes with free skin, methods for making cooked potatoes with free skin and methods for releasing peels of cut potatoes with skin - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
  The present invention can be eaten easily without having stickiness and getting hands dirty even if it holds a potato to be cooked in its hand.LiberationCooked potatoes with skin,With free skinIt is possible to release the skin from the cooked potatoes and the peeled potato pulp without going through the skinning process, and the user can easily remove the skin by simply peeling the skin with one hand. A method for releasing a peeled potato cut piece,ThePlaySeparatedThe present invention relates to a method for releasing a cut piece of peeled potatoes in a container, which can retain the characteristic flavor and appearance peculiar to peeled potatoes.
[0002]
[Prior art]
Conventionally, as a method for processing baked goods that can be stored for a long time at room temperature, there is a method for manufacturing baked goods as described in JP-A-7-95849, for example. In this method, sweet potatoes are baked, cooled, and sealed using a packaging material with low oxygen permeability in a state where the gas phase in the package is replaced with nitrogen, and the heat treatment is performed at a center temperature of 105 ° C or higher for 10 minutes or longer. It is a method to do. According to this method, there is no wetness of the skin, and the product does not change its color even when stored for 3 months.
However, this method is excellent in storage stability, but a portion where the skin is in close contact with the pulp portion and a portion where the skin is released are mixed, and it is difficult to completely remove the skin when eating.
[0003]
Further, as another method, there is a method for producing a grilled product described in JP-A-61-135562.
In this method, after baking sweet potatoes, the skin is peeled off, hermetically sealed with a packaging film, and sterilized with hot water boiling or the like.
In this method, since the skin is peeled off, the trouble of peeling the skin at the time of eating can be avoided, but the sweet potato does not have a peculiar scent derived from the skin, and has a savory flavor. In addition, sweet potatoes that have been boiled after being peeled have the disadvantages that starch appears on the surface of sweet potatoes, and the sweet potatoes tend to adhere to each other, and the shape tends to collapse. Furthermore, the cooked potatoes with the skin peeled off are easily sticky due to moisture, sugar, starch, etc., and have the disadvantage that their hands get dirty when eating. This defect becomes more noticeable as the surface area increases when potatoes are cut into bite-sized pieces. In addition, when sterilized by heating, water separation from the cells tends to occur and the texture becomes worse.
[0004]
In the case of grilled foods, baking at low temperature (150 to 160 ° C. for about 1 hour) for a long time increases the aroma and sweetness and improves the texture, but the longer the baking, the more “pox” (“su”) = Cracked portion) easily occurs, and the appearance deteriorates. On the contrary, when the baking is performed at a high temperature for a short time, “po” does not enter, but the baking is insufficient and the flavor and texture are deteriorated, and the skin is also in close contact with the pulp part and is difficult to peel off.
[0005]
[Problems to be solved by the invention]
  The present invention has been made in view of such circumstances, and the object of the present invention is to easily eat without holding it sticky and dirtying hands even if it has a potato to be cooked in its hand. it canLiberationCooking with skin, no water separation after heat sterilization, good textureWith free skinThe skin part can be released from the cooked potatoes and the peeled potato pulp without going through the peeling process, and the user can easily remove the skin part by simply peeling the skin part with one hand. It can be used to release skinned potato cut pieces with a good appearance that does not contain voids in the flesh, and it can maintain the unique flavor of baked potatoes despite the release of the skin. It can be peeled off without damaging its appearance, and it has excellent flavor, appearance and portability.With free skinIt is in providing the manufacturing method of cooking potatoes, and the peeling method of peeled pieces of peeled potatoes.
[0006]
[Means for Solving the Problems]
  The above-mentioned object is a cooked rice cooked by heating a raw material rice with a skin, storing it in a heat-resistant container, and sterilized by heating, and the cooked rice has a skin portion: cutting surface portion = 1: 1 in terms of surface area ratio. .0 to 2.0LiberationAchieved with peeled potatoes.
[0007]
  Further, the object is to sequentially perform the following steps.With free skinThis is achieved through the production of cooked potatoes.
(1) A step of heating potatoes.
(2) Heated potatoesIs selected from fluid drying at 1 to 45 ° C., vacuum freeze drying and sun dryingDryApplyProcess.
[0008]
  The above object is achieved by sequentially performing the following steps.With free skinThis is achieved through the production of cooked potatoes.
(1) A step of heating potatoes.
(2) Heated potatoesIs selected from fluid drying at 1 to 45 ° C., vacuum freeze drying and sun dryingDryApplyProcess.
(3) A step of heat sterilizing the dried potatoes.
[0009]
  Moreover, said objective is achieved by the peel release method of the cut piece with a skin characterized by performing the following process one by one.
(1) A step of heating potatoes with skin.
(2) Heated potatoesIs selected from fluid drying at 1 to 45 ° C., vacuum freeze drying and sun dryingDryApplyProcess.
(3) A step of continuously sterilizing the dried potatoes by heating to release the peels of the potatoes.
[0010]
  Moreover, said objective is achieved by the peeling method of the peeled piece with a container | shell type | kind shelly shell characterized by performing the following process one by one.
(1) A step of heating potatoes with skin.
(2) A step of cutting the heated potatoes so that the skin is attached to at least one surface of the cut piece.
(3) Cutting and heating potatoesIs selected from fluid drying at 1 to 45 ° C., vacuum freeze drying and sun dryingDryApplyProcess.
(4) A step of subsequently housing and sealing the dried potatoes in a heat-resistant container.
(5) A step of continuously sterilizing the potatoes in the sealed container to release the skin of the potatoes.
[0011]
  In other words, the present inventors have excellent portability that can be eaten easily without getting sticky and soiling hands even if holding the potatoes to be cooked in their hands.LiberationCooked potatoes with skin,With free skinRecipe for cooked potatoes and peeled potatoesCutting pieceThe skin release method was investigated. As a result, it was found that the raw material potato with skin was cut with the skin so that the skin portion: cutting surface portion = 1: 1.0 to 2.0, and good results were obtained by heat sterilization. .
[0012]
  Also,If the raw material potatoes are dried so as to have different distributions of skin moisture and pulp moisture, such as by applying to cold air,smallIt has been found that even when cooked in a large size, the stickiness of the surface is eliminated, and even when the dried potatoes are sterilized by heating, water separation hardly occurs and the texture is good.
[0013]
Further, when the dried cooked rice with heat is sterilized by heating, the potato skin is released from the flesh part and can be easily peeled by hand, even when baked at a relatively high temperature for a short time. The present inventors have found that a savory flavor derived from a kind of skin can be imparted, and that the potato pulp can be made into a cooked potato having a good appearance free from a void.
[0014]
Furthermore, after cutting the heated sweet potatoes so that at least one surface of the cut piece has a skin, and then drying and heat sterilizing, the peeled part of the peeled part is completely peeled off and the part is weakened. It has been found that the whole skin can be easily removed simply by pinching the peeled portion by hand and turning it to the free state attached to the pulp portion. In addition, the cut potatoes treated in this manner do not cause appearance problems such as the skin peeling off before being eaten and adhering to other cut pieces. The present invention has been found out that it can be made into a form that is easy to eat bite by mouth without causing problems such as stickiness of the hand at times and having a good appearance and form.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
  Next, the present invention will be described in detail.
  First, the present inventionLiberationThe cooked potatoes with skin are in a surface area ratio, and skin part: cutting surface part = 1: 1.0 to 2.0.
[0016]
The potatoes used as the raw material are not particularly limited in variety or size, and may be appropriately selected from those generally used.
Examples of commonly known potatoes include, for example, sweet potatoes, potatoes, sweet potato family (shrimp potato, eight heads, celebes, jade potato, etc.), Yamano potato family (long rice cake, mukago, Yamato potato, ginkgo potato, etc.) , Kwai, Jerusalem artichoke, cassava, taro and the like.
[0017]
  In addition, the present inventionLiberationThe cooked rice with skin is cut with the skin so that the surface area ratio of the skin to the cut surface is 1: 1.0 to 2.0. That is, when the cut surface is less than 1.0 with respect to the skin 1 in the surface area ratio, there are too many skin portions and the skin is difficult to peel off, and the texture at the time of eating also deteriorates. Conversely, if it exceeds 2.0, it will be sticky and difficult to hold.
[0018]
  Next, the present inventionWith free skinIn the method for producing cooking potatoes, a step of heating potatoes and a step of drying the heated potatoes are sequentially performed.
[0019]
  The above of the present inventionWith free skinThe method for producing cooked potatoes is performed, for example, as follows.
  First, raw potatoes are washed with water to remove foreign substances. In addition, you may cut | disconnect a potato and cut | disconnect suitably, with a skin.
[0020]
The potatoes are then heated.
As the heating method, there are various cooking methods such as steaming, boiling, frying, baking, etc., and a heating method and apparatus may be appropriately selected and used according to a desired final cooking form. In addition, when heating, it is desirable that the whole is peeled or cut so that the exposed flesh is as small as possible in terms of aroma and a moderate texture. Among the above-mentioned methods, the baking method is particularly preferably used in that a savory flavor and texture specific to grilled potato are suitably obtained.
[0021]
For example, in the case of steaming, mention may be made of a steaming device, a steam oven, etc., in the case of boiling, boiling in water, boil treatment in a container, etc., in the case of frying, oil or sugar using a fryer The method etc. which fry with a sweetener (sugar alcohol, trehalose, etc.) are mentioned.
[0022]
In the case of firing, a conventionally used method such as oven heating, stone baking, or far infrared heating may be used as appropriate. For example, stone baking is preferable in terms of enhancing sweetness, and fluid heating such as hot air roasting is preferable for rapid and uniform mass processing.
[0023]
Moreover, what is necessary is just to set a heating condition suitably according to the kind, magnitude | size, baking apparatus, processing amount, etc. of potatoes.
For example, in the case of baking, the starch may be uniformly gelatinized to the inside, but since the gelatinization is also promoted by retort sterilization described later, starch of 50% by weight or more of the whole potato What is necessary is just to set baking conditions suitably so that it may be alpha-ized. However, it is preferable to reach the internal temperature at 60 ° C. in terms of promoting saccharification. More preferably, firing is performed so that the center temperature reaches 80 ° C. to deactivate the enzyme (amylase) in terms of color tone (preventing browning).
[0024]
  Next, the potatoes to be heated are dried.
  As a drying method, fluid drying,trueAir freeze-drying, sun-dryingDryCan be mentioned. Among these, fluid drying is preferable because it has little influence on the quality of potatoes and can be dried efficiently.
[0025]
In the fluid drying, a fluid (preferably a gas such as air) flows and is dried by removing moisture from potatoes.
Specific examples of the fluid drying include a method in which a fluid is forcibly brought into contact with the surface of the potato and the moisture on the surface of the potato is evaporated. Moreover, as a specific apparatus, air blowers, such as a fan, a dryer, a warm air machine, and an air conditioner, etc. are mentioned.
[0026]
  The drying conditions may be appropriately set depending on the harvest season (moisture, degree of saccharification, etc.) of the raw potatoes, the variety, the processing amount of the potatoes, the shape of the potatoes, the apparatus capacity, and the like.
  For example, in the case of fluid drying, a 30 kg potato is about 2 hours at a wind speed of 1.5 to 6 m / sec (28 ° C., humidity 60%).
  The temperature of the fluid is1~ 45 ℃AndMore preferably, a low temperature (1 to 25 ° C.) is desirable. That is, when the temperature exceeds 45 ° C., the surface of the potatoes becomes white and easily discolors (powder), so the appearance and the touch are not good.The
  At this time, a refrigerant or a heat source may be used in combination so as not to change the quality of the potatoes.
[0027]
The potatoes to be dried as described above have a moisture difference between the epidermis part and the central part.
Specifically, it is desirable that the difference between the moisture A having a thickness of 5 mm from the skin and the moisture B having a radius of 5 mm from the center is B−A = 2 to 5%. That is, when the water disparity is within the above range, stickiness is eliminated, and it is preferable in that it is possible to eat without getting hands dirty. In the case of potatoes with a skin, the potato skins are released after heat sterilization, which will be described later, and tend to be easily and completely peeled off by hand.
On the other hand, when the water disparity is lower than the above range, it tends to feel sticky when it is held by hand, and the skin tends to be difficult to peel. On the other hand, if the water disparity exceeds the above range, the texture, flavor and appearance of potatoes tend to deteriorate, and the skin tends to peel off.
[0028]
Next, the above desiccated potatoes can be eaten and distributed (several days) as they are, or appropriately cut, peeled, secondary cooked (seasoned, etc.). It is preferable to sterilize by heating.
In the case of potatoes with skin, it is preferable to sterilize by heating because the skin can be released.
[0029]
Examples of the heat sterilization method include boil sterilization and retort sterilization.
Moreover, what is necessary is just to set heat sterilization conditions suitably with a thing kind, magnitude | size, quantity, a sterilization method, etc. For example, if the whole potatoes are distributed at room temperature for about 3 months, the central temperature is maintained at 105 ° C. for 10 minutes as described in JP-A-7-95849. Moreover, when it distribute | circulates for 10 months at normal temperature, the method of performing 100-105 degreeC 20-40 minutes, 123-130 degreeC 15-40 minutes, etc. as described in Unexamined-Japanese-Patent No. 8-214769 is mentioned.
Particularly suitable conditions for stable normal temperature distribution for one year include retort sterilization conditions in which the central temperature of potatoes is 121 ° C. for 4 minutes or more.
[0030]
  Obtained as aboveWith free skinCooked potatoes are processed with a good appearance, portability, texture, and flavor by passing through the drying process so that water separation due to heat sterilization does not occur as before, there is no stickiness on the surface, and you can eat without getting your hands dirty. It is a potato.
  In addition, in the case of potatoes with skin, the skin is evenly released throughout the potato, and it can be easily and completely removed by simply turning it with your hand. .
  Moreover, even if it passes through a severe heat sterilization process like retort sterilization, the shape of the thing before sterilization is maintained.
[0031]
  The aboveWith free skinCooked potatoes can be eaten as they are or after being cut, peeled, or secondary cooked, but in a container in terms of distribution stability (preservability, hygiene, etc.) and convenience for consumers.With free skinIt is more preferable to use cooking potatoes.
[0032]
  In the above containerCooking with free skinPotatoes are produced, for example, as follows.
  First, as described above, the potatoes are heated and then dried. Next, the dried rice is stored in the container, and after reducing the oxygen with nitrogen gas or a mixed gas containing these, if necessary, the container opening is sealed (in the case of a can, it is tightened, in the case of a bag). Can be obtained by heat sterilization.
  In addition, when accommodating potatoes in a container, you may make it add auxiliary materials, such as a seasoning, a pigment | dye, a fragrance | flavor, an emulsifier, a gelling agent, vitamins, before and after drying. Alternatively, these auxiliary materials may be preliminarily applied to the potatoes (spreading, immersing in an aqueous solution, spraying, etc.) and accommodated in a container. At this time, when the auxiliary material has a high moisture content (aqueous solution or the like), the application before drying is preferable in order to exert the effect of drying. What is necessary is just to give suitably, without limiting the time before and behind.
  In the container thus obtainedWith free skinCooked potatoes do not cause water separation even after the heat sterilization step, and are excellent in texture.
  In addition, when retort sterilizing, it is possible to replace the residual oxygen in the container by filling with nitrogen gas,With free skinMaintaining quality and shape of cooked potatoesWith free skinIt is particularly suitable in terms of the aroma retention effect of cooked potatoes.
[0033]
  Or it is more suitable if it is as follows as a form which a eater can eat easily. That is, the present inventionIn a containerSkinned potatoesHow to peel off the cut piecesFor example, it is performed as follows, and the released skin is easily peeled off.
  First, as described above, the potatoes are heated.
  Then, this is made into a cut piece. It is desirable in terms of flavor and appearance that the cut piece is in a state in which at least one surface is skinned. The cutting method and the form of cutting may be selected as appropriate, but if the cutting direction is perpendicular to the direction of the fiber of the potato, it will be easy to keep the skin attached even after it has been released. Also suitable.
  Moreover, when you want to make a bite-sized size, it is good to cut | disconnect so that it may become 4-10g / piece.
[0034]
Next, the obtained cut potatoes are dried so as to have the above-mentioned moisture disparity, and subsequently, an appropriate quantity of potatoes is accommodated in a container and sterilized by heating under the sterilization conditions described above.
[0035]
The container used in the present invention is preferably a heat-resistant container, and examples thereof include cans and bags. In the case of using a bag, examples of the material thereof include a heat resistant film and a gas barrier film, and may be appropriately selected and used in accordance with a sterilization method or the like.
[0036]
In particular, the form of the container used when performing retort sterilization as heat sterilization is preferably a heat-resistant and sealable packaging container such as a synthetic resin bag such as a can, a bottle, or a pouch.
[0037]
  Potatoes in containers obtained as described aboveCutting pieceAlthough the surface area is increased by cutting, it is not sticky and can be eaten without dirtying hands by passing through a drying process.
  Also, through the above cutting step, after heat sterilization, the end where the skin is completely peeled from the pulp part and the part where the remaining skin is released from the pulp part but attached to the pulp are formed. To do. Therefore, the skin can be peeled cleanly by simply turning the peeled skin part with a hand.
  In addition, even when eating with skin, since a part of the skin is attached to the flesh, the skin is not peeled off during eating, and the flavor with skin can be tasted.
[0038]
As described above, the potatoes to be dried after cutting have a skin-like appearance, but can be easily peeled off and can be made into a bite-sized cooking potato that is not sticky to the hand.
In addition, the bite potato obtained in this way can be commercialized as a natural-oriented confectionery in a state of being contained in a sealed container, or can be used as a raw material for processed potatoes.
[0039]
  Note that the aboveWith free skinCooking potatoes,Free in containerSkinned potatoesManufacturing methodAnd in containersWith skinPotatoesHow to peel off the cut piecesMay be performed continuously. For example, after the step of heating the potatoes, the potatoes that are to be frozen may be thawed and dried before being frozen and dried. That is, when potatoes are heated, frozen, and thawed, the sugar content increases, the flavor is improved, and the texture is particularly suitable.
[0040]
However, it is possible to divide the process before drying, but when sterilizing after drying, it is preferable to continue sterilization by heating while maintaining a state in which a moisture disparity is generated between the surface and the interior of the potato.
[0041]
Moreover, when heat-sterilizing, you may make it contain and seal with food materials, such as vegetables, fruits, and seeds.
[0042]
【The invention's effect】
  As described above, the present inventionLiberationThe cooked rice with skin is cut so that the skin and the cut surface have a specific ratio, so that it does not adhere to the hand, the skin is easy to peel off, and the texture, flavor and appearance are also good.
  In addition, the above of the present inventionWith free skinThe method for producing cooked potatoes is dried after heat cooking, so that it is possible to obtain cooked potatoes that have no stickiness on the surface and can be eaten without dirtying hands. More preferably, after drying, heat sterilization eliminates water separation resulting from heat sterilization, and stickiness does not occur, so that the texture and portability of potatoes are improved.
  Also,LiberationWith skinKiIn the case of potatoes, even when potatoes are baked for a short period of time at high temperature, the peels are released, but they are still attached to the flesh part, and the “pox” is as if baked at low temperatures for a long time. The skin is released without entering, and the skin can be easily and completely peeled off simply by lightly peeling it by hand. Moreover, since the state which the skin adhered to the flesh part is kept until the operation to peel it off by hand, the flavor and appearance of the potatoes with skin are maintained. Therefore, it is possible to provide cooked foods with stable quality without the presence or absence of skin.
  More preferably,With free skinBy storing the cooked potatoes in a container and then sealing them, the portability can be further improved.
  Furthermore, more preferably, when the peeled potatoes are cut in advance and dried, the skin part is completely peeled off and the remaining skin is detached and attached to the pulp part. It can be easily peeled off from a completely peeled portion or can be eaten with skin, and can be eaten separately according to consumer preference.
  In addition, although the skin is free, it does not peel off in the distribution process, and the skin does not adhere to other potato pieces, so the appearance is also good.
  Also obtained as aboveWith free skinCooked potatoes maintain their original sweetness, flavor, texture, color and appearance during long-term storage. thisWith free skinCooked potatoes can be eaten as they are after opening the packaging container, or they can be used for various kinds of processed potato foods such as potato rice, potato kinton, potato sweet potato stew, potato glasse, etc.With free skinCooking potatoes.
[0043]
【Example】
Next, an example is given and it demonstrates concretely.
<Example 1>
Peeled sweet potatoes (Venezumas) (diameter about 4 cm) from Ibaraki Prefecture were baked at 160 ° C. for 100 minutes using an electric oven so that the center temperature of the potato reached 80 ° C. Next, this sweet potato was cut into rings of 5 to 7 g / unit, and air-dried (20 ° C.) for 80 minutes at a wind speed of 3 m / second, and fluid dried. Moreover, the average surface area ratio of sweet potato peel: cut surface was 1: 1.2 per piece. In addition, all sweet potatoes were in the range of the skin: cut surface area ratio of 1: 1.0 to 2.0.
At this time, the moisture content of the skin portion (5 mm thickness) of the sweet potato was 43%, and the moisture content of the sweet potato center portion 5 mm radius was 47%.
Five sweet potatoes obtained in this way were filled in a retort pouch, heat-sealed, and then heat-treated at 121 ° C. for 40 minutes with a hot water retort to obtain a sweet potato.
[0044]
<Example 2>
Peeled sweet potatoes (Venezumas) (diameter about 4 cm) from Ibaraki Prefecture were baked at 160 ° C. for 100 minutes using an electric oven so that the center temperature of the potato reached 80 ° C. Next, the sweet potato was allowed to cool and then snap frozen at -30 ° C. Then, after thawing at room temperature, it was cut into rings of 5 to 7 g / piece, and air-dried (20 ° C.) for 80 minutes at a wind speed of 3 m / second, and fluid-dried. Moreover, the average surface area ratio of sweet potato peel: cut surface was 1: 1.2 per piece. The maximum was 1: 2.0.
At this time, the moisture content of the skin portion (5 mm thickness) of the sweet potato was 43%, and the moisture content of the sweet potato center portion 5 mm radius was 47%.
Five sweet potatoes obtained in this way were filled in a retort pouch, heat-sealed, and then heat-treated at 121 ° C. for 40 minutes with a hot water retort to obtain a sweet potato.
[0045]
<Example 3>
Peeled sweet potatoes (Venezumas) (diameter about 4 cm) from Ibaraki Prefecture were baked at 160 ° C. for 100 minutes using an electric oven so that the center temperature of the potato reached 80 ° C. Next, this sweet potato was cut into rings of 5 to 7 g / unit, and air-dried (45 ° C.) for 40 minutes with a wind speed of 3 m / sec. Moreover, the average surface area ratio of sweet potato peel: cut surface was 1: 1.2 per piece. The maximum was 1: 2.0.
At this time, the moisture content of the skin portion (5 mm thickness) of sweet potato was 41%, and the moisture content of the sweet potato center portion 5 mm radius was 46%.
Five sweet potatoes obtained in this way were filled in a retort pouch, heat-sealed, and then heat-treated at 121 ° C. for 40 minutes with a hot water retort to obtain a sweet potato.
[0046]
<Example 4>
The conditions of the fluid drying were the same as in Example 1 except that the air speed was 3 m / second and the air was blown (20 ° C.) for 5 minutes. Moreover, the average surface area ratio of sweet potato peel: cut surface was 1: 1.2 per piece. The maximum was 1: 2.0.
Moreover, the average surface area ratio of sweet potato peel: cut surface was 1: 1.2 per piece. The maximum was 1: 2.0.
At this time, the moisture of the skin part (5 mm thickness) of sweet potato was 46%, and the moisture of the sweet potato center part 5 mm radius was 47%.
[0047]
<Example 5>
The conditions of the fluid drying were the same as in Example 1 except that the wind speed was 3 m / second, 200 minutes, and the fan was blown (20 ° C.). Moreover, the average surface area ratio of sweet potato peel: cut surface was 1: 1.2 per piece. The maximum was 1: 2.0.
At this time, the moisture content of the skin portion (5 mm thickness) of the sweet potato was 35%, and the moisture content of the sweet potato center portion 5 mm radius was 46%.
[0049]
<Comparative example 1>
The same procedure as in Example 1 was performed except that drying was not performed.
[0050]
<Comparative example 2>
The same operation as in Example 1 was performed except that the sweet potato was cut into pieces of 10 to 15 g / piece. Further, the surface area ratio of the sweet potato peel to the cut surface was 1: 0.5 on average per piece.
[0051]
<Comparative Example 3>
The sweet potato was performed in the same manner as in Example 1 except that the sweet potato was divided into four parts in a fan shape so as to be 2 to 3 g / piece. Further, the surface area ratio of the sweet potato peel to the cut surface was 1: 2.2 on average per piece.
[0052]
The cooked potatoes in a sealed container obtained as described above were opened and evaluated by 20 specialist panelists about the peeled state, appearance, stickiness to the hands, and flavor of the skin.
[0053]
  As a result, in Example 1, all the sweet potatoes and pieces are peeled off, and the end of the skin is completely peeled off. I was able to. Also, the appearance seemed to be maintained as it was when the skin was cut. Also, the flavor was good with the fragrance derived from the skin remaining. Moreover, there was little stickiness even if it had it at the time of eating.
  Moreover, in Example 2, since the freezing and thawing processes were performed, the sugar content was further increased, and the texture was firm and the flavor and texture were both good.
  Moreover, in Example 3, since the temperature of fluid drying was high, the surface of the potato was whitely wiped, and the roughness and roughness were somewhat felt.
  Further, in Example 4, since the water disparity between the surface portion of the sweet potato after drying and the central portion was less than 2 to 5%, the surface was sticky, the texture was weak, and the skin was released. What was and what was not were mixed.
  Further, in Example 5, since the water disparity between the surface portion of the sweet potato after drying and the central portion was larger than 2 to 5%, the surface was found to be crisp and rough, and many were wrinkled. . Also, many skins were peeled off.
[0054]
On the other hand, Comparative Example 1 was unfavorable in appearance because the skin was completely peeled off or the skin was firmly attached to the pulp part and difficult to peel off. In addition, those with or without skin attached were not preferable because they were easily sticky to the hand and there was no texture.
Moreover, the comparative example 2 had many skin parts, and it was a thing which was stiff texture, and the skin was hard to peel off. Moreover, the size was large, which was not preferable as a cooked potato.
Further, Comparative Example 3 was not preferable because it had few skin parts and was easily sticky when held in the hand.

Claims (2)

Raw peeled potatoes are heated, cut, dried selected from fluid drying at 1 to 45 ° C, vacuum freeze-dried and sun-dried, placed in a heat-resistant container and heat-sterilized. A cooked potato with a free skin in a container , wherein the cooked potato has a skin area: cut surface area = 1: 1.0 to 2.0 in terms of surface area ratio. A method for releasing a cut piece of peeled potato with a container, characterized by sequentially performing the following steps.
(1) A step of heating potatoes with skin.
(2) Cutting the heated potatoes so that the skin adheres to at least one surface of the cut piece, and the surface area ratio is: skin portion: cut surface portion = 1: 1.0 to 2.0 Process.
(3) A step of subjecting the cut and heated potatoes to drying selected from fluid drying at 1 to 45 ° C., vacuum freeze drying, and sun drying.
(4) A step of subsequently housing and sealing the dried potatoes in a heat-resistant container.
(5) A step of continuously sterilizing the potatoes in the sealed container to release the skin of the potatoes.