JP4235113B2 - Method for producing french fries with improved texture and oil content - Google Patents

Description

1. TECHNICAL FIELD The present invention relates to a method for producing french fries having a favorable texture by reducing the content of oil in french fries after oil.
2. BACKGROUND ART French fries obtained from potatoes in oil-boiled foods are not limited to the food service industry such as fast food and family restaurants, but also in the bento and other frozen foods and commercial frozen foods industries. It has been widely commercialized, ranging from the snack confectionery industry. In addition, freshly fried French fries are used not only for their flavor, but also for their crispy crispy surface and the texture of the inside, so they are widely used in homes as a garnish and snack. The amount of consumption continues to increase.
However, since French fries are an oily product, the amount of oil to be taken in tends to increase, and since it is a food with high calories, there is concern that it may cause lifestyle-related diseases such as obesity. In addition, the oil content in French fries oozes out on the surface, the crispy texture is lost, the taste itself deteriorates, and the packaging container is soiled by the exuded oil. There is a drawback that a change with time is likely to occur.
As a means for solving these problems, it is possible to reduce the content of oil in the french fries, and several methods have been proposed so far.
Japanese Patent Application Laid-Open No. 6-141787 discloses a method for suppressing the oil absorption of french fries by coating the surface of potato oiled with soy protein or mixing soy protein into a molded dough or clothing. Has been. However, although this method has an oil absorption suppressing effect, it has a disadvantage that it has a unique taste and smell of soy protein, is likely to be colored or burnt by oil, and the commercial value is lowered. JP-A-3-259046 discloses a method of coating with gel actomyosin or mixing in dough. However, this method has the disadvantages that it takes time and effort to prepare actomyosin, the cost is high, and no specific improvement effect other than oil absorption is observed.
3. DISCLOSURE OF THE INVENTIONAccording to the present inventors, the potato before cooking oil is subjected to a blanching treatment with an aqueous solution containing a dextrin reduced product, thereby reducing the content of oil in the french fries after cooking oil, The present inventors have found that the texture is more favorable and have completed the present invention.
Means for solving the problems of the present invention are as follows.
1stly, the manufacturing method of French fries including the process of performing the branching process of a potato using the aqueous solution containing a dextrin reduction product before oiling.
Second, a method for producing french fries, in which potato is boiled and then oil-boiled in a dextrin-reduced aqueous solution having a solid content of 0.1 to 25.0% by weight.
Thirdly, using a dextrin-reduced aqueous solution having a solid content of 5.0 to 50.0% by weight, the potato is immersed in the aqueous solution or sprayed on the potato, and then the potato is steamed. A method for producing french fries, which is blanched and then treated with oil.
Fourth, the method for producing french fries according to any one of the first to third, wherein the dextrin reduction product is a hydride of dextrin having a DE of less than 20.
Fifth, the method for producing french fries according to the fourth aspect, wherein the dextrin reduced product contains 50.0% by weight or more of a saccharide hydride having a sugar polymerization degree of 20 or more per solid.
The present invention is not particularly limited by the production area and variety of potatoes. For example, North Sea Golden, Toyohaku, Baron, Hakusei Haku, Makein, Norin 1, Kitako, Benimaru, Dejima, Nishitoyo, Russet It can be used regardless of domestic or foreign production such as Burbank.
In the present invention, since the shape of the potato at the time of the blanching process is not particularly limited, in consideration of the ease of processing and the ease of eating, what is cut into an appropriate size or shape is blanched as it is If necessary, the peeled potato may be blanched into a stick shape or a thinly sliced flat plate shape.
The dextrin reduced product used in the present invention is a known dextrin which is a starch degradation product having a DE (Dextrose Equivalent) of less than 20 obtained by performing a processing operation such as enzyme, acid, alkali, and heating using starch as a raw material. It can be obtained by hydrogenation by the method.
The raw material for the dextrin reduced product used in the present invention is not particularly limited, such as ground starch, underground starch, etc., and any dextrin having a DE value within the above range can be used sufficiently.
The reduced dextrin used in the present invention is preferably a reduced dextrin of less than DE 20, but the oil content in the resulting fried potato is reduced, the texture is improved, the efficiency of operation, the ease of handling. From the above, a product obtained by reducing a dextrin having a DE of about 3 to 15 is more preferable, and a product obtained by reducing a dextrin having a DE of about 5 to 12 is most preferable.
When a dextrin reduced product obtained by reducing a dextrin having a DE of 20 or more is used, effects such as improving the texture of the french fries according to the present invention and reducing the oil content may not be sufficiently obtained. In addition, when a dextrin reduced product obtained by reducing a dextrin having a DE of less than 3 is used, not only the above-mentioned effect may not be obtained, but also it is difficult to prepare an aqueous solution used for blanching, and the aqueous solution is highly viscous. In some cases, handling during branching processing becomes difficult.
The reduced dextrin used in the present invention is preferably a reduced dextrin having the above DE, but in order to obtain the effect of the present invention more effectively, the degree of sugar polymerization per solid dextrin reduced is More preferred are those containing 50.0% by weight or more of hydride of 20 or more sugars, and most preferred are those containing 70.0% by weight or more of hydride of sugars having a sugar polymerization degree of 20 or more.
The dextrin reduced product used in the present invention preferably has a lot of branched structures from the viewpoint of preventing aging of dextrin and the reduced product thereof, and preventing a reduction in the action and effect of the present invention associated therewith. Starch with a high amylopectin content can be used as a raw material, or a branched structure portion and a straight chain structure portion can be separated by separation means such as chromatograph and membrane filtration, and can be used advantageously. .
In the production of French fries, a process called blanching is performed before oiling the potato, and the conditions differ depending on the size of the potato cut for fries, but as a general method, about 60 Examples include boil blanching immersed in hot water heated to -100 ° C for about 0.5 to 20 minutes, steam blanching for about 1 to 10 minutes in steam of about 90 to 110 ° C, and the like.
General purposes of blanching treatment include deactivation of enzymes contained in potatoes, prevention of browning of potatoes, improvement of texture of french fries after oiling, improving the streets of potatoes during oiling, etc. There is.
As a blanching treatment method that can be employed in the practice of the present invention, for example, boil blanching is possible in which a potato cut into an appropriate size is added to an aqueous solution containing a dextrin reduction product and subjected to heat treatment.
When performing boil blanching, the solid content of the aqueous solution containing the dextrin reduction product used is 0.1 to 25.0% by weight, preferably 5.0 to 15.0% by weight. good.
Even if the solid content in the aqueous solution exceeds 25.0% by weight, a certain effect is observed in improving the texture of the french fries and reducing the oil content in the french fries, but the potato surface is excessive Effects such as stickiness and potato binding when oiling are likely to appear. On the other hand, if the solid content in the aqueous solution is less than 0.1% by weight, the effects of the present invention cannot be obtained sufficiently, which is not preferable.
The temperature of the aqueous solution and the blanching time during boil blanching are usually about 0.5 to 20 minutes under a temperature condition of about 60 to 100 ° C, preferably about 90 to 100 ° C. It is about 0.5 to 5 minutes, but it can be changed as appropriate in consideration of the type, quality, shape, igniting of the potato before cooking.
In the present invention, since the component used in the blanching treatment liquid is a dextrin reduction product that is resistant to heat and hardly aged, it can be used without any problem even if the blanching treatment liquid is heated to a boiling state. is there.
As another method of blanching processing that can be employed in the practice of the present invention, for example, steam blanching can be employed.
When steam blanching is performed, the potato cut into an appropriate size is immersed in an aqueous solution containing a dextrin reduction product, or directly sprayed with an aqueous solution containing a dextrin reduction product, and the surface of the potato is evenly reduced to a dextrin. After being covered with an aqueous solution containing, the effect of the present invention can be obtained by heat-treating the potato with steam.
When performing steam blanching, the solid content of the aqueous solution containing the dextrin reduction product used is 5.0 to 50.0% by weight, preferably 10.0 to 30.0% by weight. good.
Even if the solid content in the aqueous solution exceeds 50.0% by weight, a certain effect is observed in improving the texture of the french fries and reducing the oil content in the french fries, but the potato surface is sticky, There are many problems such as potatoes tending to bind to each other when oiling, and it is difficult to prepare an aqueous solution. Moreover, when solid content in aqueous solution is less than 5.0 weight%, possibility that the effect of this invention will not fully be acquired is high.
When adopting the steam blanching method, the cut potato is immersed in the dextrin reductate aqueous solution, or the cut potato is sprayed with the dextrin reductate aqueous solution. It is sufficient that the dextrin reduction product is evenly covered on the surface of the potato. Moreover, there is no restriction | limiting in particular about the temperature of the dextrin reductant aqueous solution at the time of using for immersion or spraying, The thing heated at normal temperature may be sufficient.
The potatoes that have been subjected to immersion treatment or spray treatment are immediately subjected to steam treatment as they are, and the conditions are usually about 1 to 10 minutes at a steam temperature of 90 to 110 ° C., but the steam temperature, steam pressure, treatment time, etc. Various conditions for the steam treatment can be changed as appropriate in consideration of the type, quality, shape, potatoes before and after cooking of the potatoes.
By blanching the potato with a dextrin-reduced aqueous solution, interaction occurs between the starch on the potato surface and the dextrin-reduced material, and a highly viscous film-like substance is formed on the potato surface. As a result, it is possible to obtain the effects according to the present invention, such as a crunchy texture on the surface of the fried potato after oiling, a texture with a frilled inside, a reduction in the content of oil in the fried potato, etc. It is considered possible.
The potatoes subjected to the blanching treatment according to the present invention can be obtained according to a known cooking method to obtain a fried food having a preferable texture and reduced oil content. After finishing the oil treatment, finish the product as it is, or make the product into two semi-finished products using the primary oil and then apply the secondary oil to finish the product. It is possible to adopt a cooking method such as a method of finishing a semi-finished product into a product with an oven or a microwave oven.
In the production of the french fries according to the present invention, the potato oil treatment after the blanching treatment can be carried out once or a plurality of times, but in order to obtain a crispy and preferable texture, The treatment is preferably performed in two steps.
There are no particular restrictions on the temperature of the oil treatment, but when performing the oil treatment twice, the primary oil content is about 150 to 180 ° C and the secondary oil content is about 160 to 200 ° C and the primary oil. It is preferable to perform the oil-contained treatment at a slightly higher temperature than the temperature at the time of the operation. In addition, after the primary oil is finished, the secondary oil can be used immediately. However, after the primary oil is stored in the state of the primary oil product, the secondary oil is applied just before making the product. Also good.
There are no particular limitations on the duration of the oil treatment, since it varies depending on the type of potato, the size of the cut potato, and the desired lifted state, but it is usually several tens of seconds to 10 minutes.
In addition, by storing frozen potatoes in a semi-finished product state with a primary oil butter, they can be stored as frozen fries that can be stored for a long period of time and can be finished into products in a shorter time than usual. Frozen french fries obtained by this method can be stored in a frozen state for a desired period of time, and then thawed as necessary, or secondarily oiled in a frozen state, or heated in an oven or microwave oven. It is possible to manufacture french fries having the effects according to the invention.
According to the above-mentioned method, long-term storage and transportation in the state of a semi-finished product are possible, and when manufacturing the final form of French fries, it is possible to manufacture French fries with a shorter period of oil. Therefore, it is possible to easily obtain a fried potato product having the effect according to the present invention even in a frozen food for home use, a fast food store or the like.
As the oil used in the oil treatment, any oil and fat generally used in the oil treatment can be used, and various oils such as vegetable oil and animal oil may be used alone or in combination. .
In the method for producing french fries according to the present invention, various seasonings, sweeteners, nucleic acid-containing nucleic acid seasonings such as amino acids, spices, phosphorus in the aqueous solution of reduced dextrin used for blanching treatment Various additives such as acid salts may be appropriately mixed.
4). EFFECT OF THE INVENTION By producing french fries according to the present invention, it is possible to reduce the content of oil in the french fries contained after oiling and to produce a favorable texture compared to french fries produced by carrying out ordinary blanching treatment It became possible to produce French fries having
5. BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail with reference to the following examples, but the technical scope of the present invention is not limited to the following examples. Moreover, in the example shown below, unless otherwise indicated,% shall represent weight%. In addition, commercially available salad oil was used in the oil treatment of the examples and comparative examples.
[Example 1]
Baron candy was used as a raw material for French fries, and after peeling the skin and removing the buds, 300 g was prepared by cutting the length × width × length into a size of approximately 1 cm × 1 cm × 5 to 8 cm.
As a dextrin reductant, a dextrin reductant having a DE of about 8 (trade name: PO-10, manufactured by Towa Kasei Kogyo Co., Ltd.) was used to prepare a dextrin reductant aqueous solution having a solid content of 10.0% by weight. . The content of hydride of sugars having a sugar polymerization degree of 20 or more was 75.0% by weight based on the prepared dextrin reduced solids.
The cut baron jar was added to the boiled dextrin solution and boiled for 3 minutes.
After the blanching treatment, the baron was taken out, drained, allowed to cool to room temperature, and then oiled at 160 to 170 ° C. for 2 minutes as the primary oil. After dipping, the mixture was allowed to cool at room temperature for 10 minutes and stored frozen in a -30 ° C refrigerator for 3 days.
The Baron jar containing the primary oil that had been stored in a frozen state was taken out of the freezer and immediately subjected to a secondary oil squeeze at 180-190 ° C. for 2 minutes to produce Baron potato fries.
[Example 2]
Using North Sea Golden as a raw material for French fries, peeling off the skin and removing the buds, 300 g were prepared in which the length × width × length was cut to a size of approximately 1 cm × 1 cm × 5 to 8 cm.
Using the same dextrin reduced product as in Example 1, a dextrin reduced solution having a solid content of 10.0% by weight was prepared.
The cut North Sea golden was added to the boiled dextrin reductant solution and boiled for 3 minutes.
After the blanching treatment, the baron was taken out, drained, allowed to cool to room temperature, and then oiled at 160 to 170 ° C. for 2 minutes as the primary oil. After dipping, the mixture was allowed to cool at room temperature for 10 minutes and stored frozen in a -30 ° C refrigerator for 3 days.
The frozen North Sea golden fried potato was taken out from the freezer and immediately subjected to secondary oil frying at 180-190 ° C. for 2 minutes to produce North Sea golden french fries.
[Example 3]
A North Sea golden fries was produced in the same manner as in Example 2 except that the solid content of the aqueous dextrin solution used for blanching was 1.0 wt%.
[Example 4]
A North Sea golden fries was produced in the same manner as in Example 2 except that the solid content of the dextrin reductate aqueous solution used for blanching was changed to 5.0% by weight.
[Example 5]
A North Sea golden fries was produced in the same manner as in Example 2 except that the solid content of the dextrin reductate aqueous solution used for blanching was 10.0% by weight.
[Example 6]
A North Sea golden fries was produced in the same manner as in Example 2 except that the solid content of the aqueous dextrin solution used for blanching was 15.0% by weight.
[Example 7]
Using North Sea Golden as a raw material for French fries, peeling off the skin and removing the buds, 300 g were prepared in which the length × width × length was cut to a size of approximately 1 cm × 1 cm × 5 to 8 cm.
Using the same dextrin reduction product as in Example 1, an aqueous dextrin reduction solution having a solid content of 20.0% by weight was prepared.
The cut North Sea golden was immersed in a dextrin reductate aqueous solution adjusted to 25 ° C. for 1 minute.
The North Sea Golden, which was taken out of the immersion liquid and lightly drained, was placed in a steamer previously heated to 100 ° C., and steam blanching was performed for 3 minutes while maintaining the steam temperature at 100 ° C.
After steam blanching, the North Sea golden was taken out and allowed to cool to room temperature, and then oiled at 160-170 ° C. for 2 minutes as the primary oil. After dipping, the mixture was allowed to cool at room temperature for 10 minutes and stored frozen in a -30 ° C refrigerator for 3 days.
The frozen potato-stored primary potatoes were taken out of the freezer and immediately subjected to secondary oil squeezing at 180-190 ° C. for 2 minutes to produce North Sea golden fries.
[Comparative Example 1]
Baron fried potatoes were produced in the same manner as in Example 1 except that no water was added as an aqueous solution used for blanching.
[Comparative Example 2]
As an aqueous solution used for blanching, a dextrin solution having a solid content of 10.0% by weight prepared using a dextrin having a DE of about 8 was used. French fries were produced.
[Comparative Example 3]
As an aqueous solution used for blanching, a reduced starch saccharified aqueous solution having a solid content of 10.0% by weight prepared using a reduced starch saccharified product (trade name: PO-20, manufactured by Towa Kasei Kogyo Co., Ltd.) is used. Baron fried potatoes were produced in the same manner as in Example 1 except that.
The reduced starch saccharified product PO-20 used in this comparative example is a reduced product of starch degradation product having a DE of about 21, and the hydride content of saccharides having a sugar polymerization degree of 20 or more contained per solid is 26. 0.0% by weight.
[Comparative Example 4]
Except for using an aqueous maltitol solution having a solid content of 10.0% by weight prepared using maltitol (trade name: Resis, manufactured by Towa Kasei Kogyo Co., Ltd.) as an aqueous solution used for blanching. Baron fried potatoes were produced in the same manner as in 1.
[Comparative Example 5]
Except for using an aqueous solution of maltose prepared by using maltose (trade name: Sanmart, manufactured by Hayashibara Biochemical Laboratories Co., Ltd.) as the aqueous solution used for blanching, the solid content was 10.0% by weight. Baron fried potatoes were produced in the same manner as in 1.
[Comparative Example 6]
The same as in Example 1 except that a sorbitol aqueous solution having a solid content of 10.0% by weight prepared using sorbitol (trade name: Sorbit, manufactured by Towa Kasei Kogyo Co., Ltd.) was used as an aqueous solution used for blanching. In this way, baron fried potatoes were produced.
[Comparative Example 7]
A North Sea golden french fries was produced in the same manner as in Example 2 except that no water was used as the aqueous solution used for blanching.
[Comparative Example 8]
The same procedure as in Example 2 was used except that a dextrin solution having a solid content of 10.0% by weight was prepared using a dextrin having a DE of about 8 as an aqueous solution used for blanching. French fries were produced.
[Comparative Example 9]
Except for using an aqueous maltitol solution having a solid content of 10.0% by weight prepared using maltitol (trade name: Resis, manufactured by Towa Kasei Kogyo Co., Ltd.) as an aqueous solution used for blanching. In the same way as in No. 2, North Sea golden fries were produced.
[Comparative Example 10]
Except for using an aqueous solution of maltose prepared by using maltose (trade name: Sanmart, manufactured by Hayashibara Biochemical Laboratories Co., Ltd.) as the aqueous solution used for blanching, the solid content was 10.0% by weight. In the same way as in No. 2, North Sea golden fries were produced.
[Comparative Example 11]
A North Sea golden french fries was produced in the same manner as in Example 7 except that water to which nothing was added was used as the aqueous solution used for blanching.
[Comparative Example 12]
In the same manner as in Example 7, except that a dextrin solution having a solid content of 20.0% by weight was prepared using a dextrin having a DE of about 8 as an aqueous solution used for blanching. French fries were produced.
[Comparative Example 13]
As an aqueous solution used for blanching, a reduced starch saccharified aqueous solution having a solid content of 20.0% by weight prepared using a reduced starch saccharified product (trade name: PO-20, manufactured by Towa Kasei Kogyo Co., Ltd.) is used. A North Sea golden french fries was produced in the same manner as in Example 7 except that.
[Comparative Example 14]
Except for using an aqueous solution of maltitol having a solid content of 20.0% by weight prepared using maltitol (trade name: Resis, manufactured by Towa Kasei Kogyo Co., Ltd.) as an aqueous solution used for blanching. In the same manner as in No. 7, North Sea Golden Fried Ote was produced.
[Comparative test 1]
(1) Measurement of oil content in french fries The oil content of the invention product and the comparative product was extracted by the Soxhlet method, and the oil content in the french fries was determined.
The invention and comparative french fries produced in each of the examples and comparative examples were left on a wire mesh for 5 minutes after the end of each oiling, and then oiled and then brought to room temperature on kitchen paper. The sample was allowed to cool until it was removed, and the excess oil exuded from the french fries was removed and ground with a mortar until uniform, and this was used as a sample for measurement.
A sample obtained by randomly collecting about 8 g from the measurement sample was taken as one sample, and 10 samples were collected at random. The collected sample was placed so as not to spill into the cylindrical dry filter paper. The weight of only the dry filter paper at this time was A, and the total weight of the dry filter paper and the sample was B.
With the sample in the dry filter paper, vacuum drying was performed at 60 ° C. for 12 hours, and the total weight of the filter paper and the sample after the drying treatment was weighed.
The sample dried under reduced pressure was subjected to oil extraction for 10 hours in a Soxhlet tube using diethyl ether.
The sample after extraction was dried under reduced pressure at 90 ° C. for 5 hours, the sample weight was measured, and this value was designated as D.
The content of oil in the french fries was determined by weight% based on the total weight of the french fries according to the following calculation formula.
Oil content in french fries (wt%) = (C−D) / (B−A) × 100
[Comparative test 2]
(2) Food texture of french fries The fries according to the present invention were trained using a fried potato produced by branching the crispy feeling on the surface of the fries and the crispy feeling inside the fries with water as a reference product. Relative evaluation by sensory test was conducted on 10 panelists.
About the fried potato which concerns on Example 1 and Comparative Example 1- Comparative Example 6 which used baron potato, the fried potato manufactured by the comparative example 1 was made into the reference | standard product.
For the fries according to Examples 2 to 6 and Comparative Examples 7 to 10 using North Sea gold, the fries manufactured in Comparative Example 7 were used as reference products.
For the fries according to Example 7 and Comparative Examples 11 to 14 using North Sea gold, the fries manufactured in Comparative Example 11 were used as reference products.
The crispness of the surface of the French fries is very good compared to the reference product: ◎, better than the reference product: ○, equivalent to the reference product: △, inferior to the reference product: ×, Many evaluations were the results of sensory tests.
The inside feeling of the French fries is very good compared to the standard product: ◎, better than the standard product: ○, equivalent to the standard product: △, inferior to the standard product: ×, Many evaluations were the results of sensory tests.

Claims (3)

  A method for producing french fries, comprising a step of blanching potato using an aqueous solution containing a dextrin reduced product, which is a hydrogenated product of dextrin of DE 5 to 12, before oiling. A method for producing french fries, wherein boiled potato is boiled in an aqueous solution of dextrin, which is a hydrogenated dextrin of DE 5-12 having a solid content of 0.1 to 25.0% by weight, and then oil- dried . A dextrin-reduced aqueous solution, which is a hydride of DE5-12 dextrin having a solid content of 5.0 to 50.0% by weight , is immersed in the aqueous solution, or the aqueous solution is sprayed on the potato After that, the potatoes are steam-branched and then treated with oil to make french fries.