JPH01273540A - Production of preservable freezed slice potato - Google Patents
Production of preservable freezed slice potatoInfo
- Publication number
- JPH01273540A JPH01273540A JP63100376A JP10037688A JPH01273540A JP H01273540 A JPH01273540 A JP H01273540A JP 63100376 A JP63100376 A JP 63100376A JP 10037688 A JP10037688 A JP 10037688A JP H01273540 A JPH01273540 A JP H01273540A
- Authority
- JP
- Japan
- Prior art keywords
- potato
- sliced
- potatoes
- aqueous solution
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 30
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 8
- 150000007524 organic acids Chemical class 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 4
- 235000012015 potatoes Nutrition 0.000 claims description 20
- 235000000346 sugar Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 4
- 235000005985 organic acids Nutrition 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 235000013606 potato chips Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 229930006000 Sucrose Natural products 0.000 abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 5
- 239000005720 sucrose Substances 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- -1 sucrose Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は主としてポテトフライ用の食品素材として保存
性に優れた冷凍スライスポテトを製造する方法に関する
ものでおる。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention mainly relates to a method for producing frozen sliced potatoes having excellent preservability as a food material for fried potatoes.
一般にポテトフライはフライ処理直前に生の馬鈴薯を皮
剥き俊、スライスないしはカットしてから、フライ処理
している。Generally, raw potatoes are peeled and sliced or cut immediately before frying, and then fried.
そこでポテトフライ用の生馬鈴薯は製品ポテトフライの
褐変を回避するため、できるだけとり立での新鮮なもの
が望まれており、又ポテトチップの食感等から用いられ
る馬鈴薯の品種も特定のものが望ましいとされている。Therefore, in order to avoid browning of the finished fries, it is desirable that the raw potatoes used for fries be as fresh as possible, and the variety of potatoes used must also be specific in order to ensure the texture of the potato chips. considered desirable.
（発明が解決すべき課題〕
そのためポテトチップの原料でおる生の馬鈴薯はその質
および量の確保並びにその時期について大きな制約を受
けている。(Problems to be Solved by the Invention) For this reason, raw potatoes, which are raw materials for potato chips, are subject to significant restrictions regarding their quality and quantity, as well as their timing.
そこで年間を通じて褐変のおそれのないポテトチップ用
の原料馬鈴薯の提供が強く望まれている。又家庭におい
ても手軽にポテトチップ等を作ることが望まれている。Therefore, it is strongly desired to provide potatoes, a raw material for potato chips, that are free from browning throughout the year. There is also a desire to easily make potato chips and the like at home.
本発明者はかかる要望に沿って、特願昭６３−４３５０
０号をもって、生馬鈴薯を丸のまま或いはスライスない
しはカットの状態で一５°Ｃ以下の温度で急速凍結する
ことを特徴とする保存性冷凍ポテトチップ食品素材の製
法を開発したが、本発明はこれを更に改良して風味、味
覚および食感等に優れたボテ（〜チップとして主用され
る保存性冷凍スライスポテトの製法を提供したものであ
る。In line with this request, the present inventor has filed a patent application in Japanese Patent Application No. 63-4350.
With No. 0, we developed a method for producing a preservative frozen potato chip food material that is characterized by rapidly freezing raw potatoes whole, sliced or cut at a temperature of 15°C or less, but the present invention This was further improved to provide a method for producing preservative frozen sliced potatoes, which are mainly used as chips and have excellent flavor, taste, and texture.
（作 用） 以下本発明について詳）ホする。(for production) The present invention will be described in detail below.
本発明者はスライスした生馬鈴薯の急速凍結の温度帯に
ついて検討を加え、−１〜−４°Ｃでは製品の褐変等の
変色を来たし不可であり、−５°Ｃ以下の温度下で行う
ことが不可欠でおることを知見した。その際の凍結所要
時間は一５°Ｃでは６０分以上９０分以下、−１５°Ｃ
では１０分以下、−２５°Ｃでは３分以下であり、−５
°Ｃ以下でしかもより一層の低温下で行う方が有利であ
ることが判る。The present inventor investigated the temperature range for quick freezing sliced raw potatoes, and found that -1 to -4°C would cause discoloration such as browning of the product, so it should be carried out at a temperature of -5°C or lower. I found out that it is essential. In that case, the required freezing time is 60 minutes or more and 90 minutes or less at -15°C.
It takes less than 10 minutes at -25°C, less than 3 minutes at -5°C.
It turns out that it is more advantageous to carry out the process at a lower temperature than °C.
又生馬鈴薯のスライスの厚みは特に制約されるものでは
ないが、食感からみて１，５＃以下が望ましいことを知
った。Also, although there are no particular restrictions on the thickness of raw potato slices, I learned that from the viewpoint of texture, it is desirable to have a thickness of 1.5 mm or less.
更に又製品のポテトフライの食感および馬鈴魯本来のう
まみの向上には有機酸（酢酸、クエン酸等）および／ま
たは糖（蔗糖、ソルビット等）による処理が非常に有効
で必ることを確認したが、これは本発明の大きな特徴で
あって、この食感およびうまみの向上処理はスライス後
の水洗と同時に実施するのが工程上有利である。Furthermore, it has been found that treatment with organic acids (acetic acid, citric acid, etc.) and/or sugars (sucrose, sorbitol, etc.) is extremely effective and essential for improving the texture of potato fries and the inherent flavor of potatoes. As confirmed, this is a major feature of the present invention, and it is advantageous in terms of the process to carry out this treatment for improving texture and flavor at the same time as washing with water after slicing.
従って上記の有ＩＭおよび／、または糖はそれらを上記
混釈水溶液としてこれにスライスした生馬鈴苫を浸漬処
理するようにすれ；工よい。その際の有機酵の濃度とし
てはｐＨ５，０〜６．０、糖の濃度としては１％以上で
必ればよく、特に有機閑についてはｐ ｌ−１５、糖に
ついては１．０％を１票準としてそれらの′ａ度を設定
寸ればよい。Therefore, the above-mentioned IM and/or sugar can be mixed into the above-mentioned aqueous solution, and sliced raw potatoes are immersed in the solution. At that time, the concentration of organic fermentation should be pH 5.0 to 6.0, and the concentration of sugar should be 1% or more, especially organic fermentation should be pl-15, and sugar should be 1.0% or more. It is sufficient to set their 'a degrees as voting criteria.
生馬鈴薯は上記のようにスライスした後、有機酸および
／または糖の混釈水溶液を用いて水洗するが、この時の
時間は品質、コスト両面から、約１〜５９程度で水温は
できる限り低温ｃ ｏ ’ｃ 必たり）が望ましい。○
°Ｃ程度の低温の水で水洗した場合、常温水（１８℃前
後）で水洗した場合に比へ次の急速凍結では同一条件で
２７３の時間で凍結でき、経済的にも有利で必る。After slicing raw potatoes as described above, they are washed with water using a diluted aqueous solution of organic acid and/or sugar, but from the viewpoint of both quality and cost, the time at this time is approximately 1 to 59%, and the water temperature is as low as possible. c o 'c necessarily) is desirable. ○
When washed with water at a low temperature of about 18°C, it can be frozen in 273 hours under the same conditions in the next quick freezing, which is economically advantageous and necessary.
良質のポテトデツプを製造するためのフライ方法として
はポテトチップのうまみを残す為に極力解凍しない方が
良く、どうしても解凍する場合は４０℃程度の湯にでき
るだけ短時間浸漬するのがよい。望ましくは、冷凍のま
まフライするのが好ましい。フライにするときの投入時
温度１５０〜２００°Ｃ１時間は２分前後が標準でおる
。As for the frying method for producing high-quality potato chips, it is best not to thaw the chips as much as possible in order to preserve their flavor, and if you must thaw them, it is best to soak them in hot water at about 40°C for as short a time as possible. Preferably, it is fried while still frozen. When frying, the standard temperature is 150-200°C for about 2 minutes for 1 hour.
下記の■〜■について冷凍ポテトチップの官能検査によ
る食感等の結果を示すと表１〜７の通りであった。Tables 1 to 7 show the results of sensory tests of frozen potato chips regarding the following items 1 to 2, including texture.
（注）官能検査のモニターについて（男女）関東地方よ
り８才〜１３才の群と、１８才〜２５才の２つの群を合
わせて、１００人選び、更にその中から五味（甘味、酸
味、旨味、塩味。(Note) Regarding the monitors for the sensory test (men and women), we selected 100 people from the Kanto region, including two groups: 8 to 13 years old and 18 to 25 years old, and selected five tastes (sweet, sour, Umami, salty.
苦味）と食感について官能検査法により２０人をスクリ
ーニングし優、良、可、不可の４段階で評価し結果を１
ｑた。We screened 20 people for bitterness (bitterness) and texture using a sensory test method and evaluated them in four stages: excellent, good, fair, and poor.
It was.
■温度帯
表 １
■
上記はスライスした生馬鈴薯を一５℃以下の温度で急速
凍結し２４時間以上冷凍保存したものを１７０°Ｃの油
でフライ処理したものでめる。以上の結果より凍結温度
が低く時間が短かい程、好まれる傾向にある。■Temperature range table 1 ■ The above table is made by quickly freezing sliced raw potatoes at a temperature below -5°C, storing them frozen for at least 24 hours, and then frying them in oil at 170°C. From the above results, there is a tendency for lower freezing temperatures and shorter freezing times to be preferred.
■スライスの厚みと硬さ
表 ２
以上の結果よりスライスの厚さが薄くなるほど硬さが低
下し、評価も高くなることがわかる。更に、スライスの
厚さが１．５ ｍ／ｍ以下では著しく評価が高くなって
いる。ただし実際の問題としては極端に薄くしすぎると
割れの問題が生じてくるので好ましくない。■Slice thickness and hardness table 2 The above results show that the thinner the slice, the lower the hardness and the higher the evaluation. Furthermore, the evaluation was significantly higher when the slice thickness was 1.5 m/m or less. However, as a practical matter, it is not preferable to make the film extremely thin because cracking may occur.
■−■ｗＩ類での処理について
スライスした生馬鈴薯を糖類（蔗糖、ソルビット等）の
水溶液に１分間以上浸漬し、然る後−５°Ｃ以下の温度
で急速凍結することにより非常に良い結果が得られる。■-■ Treatment with wIs Very good results can be obtained by immersing sliced raw potatoes in an aqueous solution of sugars (sucrose, sorbitol, etc.) for at least 1 minute, and then quickly freezing them at a temperature below -5°C. is obtained.
尚、糖（蔗糖、ツルピッ１〜等）の濃度に関しては以下
の表より１．０％以上で好結果を得ているが、糖による
褐変および経済性を勘案じて１％か妥当でおる。Regarding the concentration of sugar (sucrose, Tsurupi 1~, etc.), good results have been obtained at 1.0% or more as shown in the table below, but 1% is appropriate considering browning caused by sugar and economic efficiency.
■−■有改駿での処理について
スライスした生馬鈴薯を有機酸（酢酸、クエン酸等）の
水溶液に１分間以上浸漬し、然る後−５°Ｃ以下の温度
で急速凍結することで非常に良い凍結が得られる。尚有
機酸の′ａ度に関してはおくまでもＩ）Ｈの値を基準に
して行ない、以下の表よりｐＨ５，０で好結果を得てい
る。■-■ About processing at Yukai Shun Sliced raw potatoes are immersed in an aqueous solution of organic acids (acetic acid, citric acid, etc.) for at least 1 minute, and then rapidly frozen at a temperature of -5°C or less. Good freezing is obtained. Regarding the 'a degree of the organic acid, it was determined based on the value of I)H, and as shown in the table below, good results were obtained at pH 5.0.
表４
※ｐＨ４，０以下は酸味を感じるようになってしまう
■スライス後の水洗いの温度について
表５
庫内温度−２５°Ｃ，風速３ｍ／ＳｅＣの条件下で行な
った。Table 4 *If the pH is below 4.0, the taste will be sour.■ Table 5 Regarding the temperature of washing with water after slicing.The test was carried out under the conditions of an internal temperature of -25°C and a wind speed of 3m/SeC.
表 ６
■解凍方法について
尚フライ温度は１５０℃〜２００℃、時間は２分前後（
ポテトチップから泡がでなくなった時点）で油中からと
り出し余分な油を切ることが望ましい。Table 6 ■About the thawing method The frying temperature is 150°C to 200°C, and the time is around 2 minutes (
It is advisable to remove the potato chips from the oil and drain the excess oil when the bubbles stop coming out of the chips.
（実施例〕
スライスした生馬鈴薯を０℃の酢酸によりｐｉ−１５，
０に調整し更に蔗糖１％を添加した混釈水溶液に３分間
浸漬し、然る後−２５°Ｃ１風速３ｍ／ｓｅｃの冷凍庫
内にて、約２分３０秒で急速凍結させ引続き２４時間−
１８°Ｃ以下で冷凍保存した。(Example) Sliced raw potatoes were treated with pi-15,
0 and further added 1% sucrose for 3 minutes, and then rapidly frozen in a freezer at -25°C and a wind speed of 3 m/sec for about 2 minutes and 30 seconds, followed by 24 hours.
Stored frozen at below 18°C.
■、総合評価
表８
上記のうち（ａ）、 （ｂ）は解凍せず１８０℃の油で
約２分でフライしたものである。（Ｃ）は生馬鈴薯をス
ライス後軽く水洗いした後１８０’Ｃの油で約１９半フ
ライしたものである。■, Comprehensive Evaluation Table 8 Among the above, (a) and (b) are fried in oil at 180° C. for about 2 minutes without being thawed. (C) is a raw potato sliced, lightly washed with water, and then fried in oil at 180'C for about 1/2 inch.
■、風味（香り、のどごし）について 表９ ■、味覚（味）について 表１０ ＩＶ、食感（歯ざわり〉について 表１１■About flavor (aroma, throat) Table 9 ■About taste (taste) Table 10 About IV, texture (texture) Table 11
Claims (3)
酸の水溶液で水洗した後、−５℃以下の温度下に急速凍
結することを特徴とする保存性冷凍スライスポテトの製
法。(1) A method for producing preservative frozen sliced potatoes, which comprises washing sliced fresh potatoes with an aqueous solution of sugars and/or organic acids, and then rapidly freezing them at a temperature of -5°C or lower.
してから急速凍結する請求項１記載の製法。(2) The method according to claim 1, wherein the sliced fresh potatoes are washed with a low-temperature diluted aqueous solution and then rapidly frozen.
ｍｍ以下である請求項１または２記載の製法。(3) The thickness of the sliced raw potato is 1.5
The manufacturing method according to claim 1 or 2, wherein the thickness is less than mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63100376A JPH01273540A (en) | 1988-04-25 | 1988-04-25 | Production of preservable freezed slice potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63100376A JPH01273540A (en) | 1988-04-25 | 1988-04-25 | Production of preservable freezed slice potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01273540A true JPH01273540A (en) | 1989-11-01 |
Family
ID=14272310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63100376A Pending JPH01273540A (en) | 1988-04-25 | 1988-04-25 | Production of preservable freezed slice potato |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01273540A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5206048A (en) * | 1991-05-30 | 1993-04-27 | Nong Shim Co., Ltd. | Process for manufacturing potato chips |
| US5589213A (en) * | 1995-04-07 | 1996-12-31 | Recot, Inc. | Dual-stage process for manufacturing potato chips |
| KR100311779B1 (en) * | 1999-10-13 | 2001-10-17 | 이상윤 | The method for removing solanine in potato and method for processing potato using it |
| ES2460465A1 (en) * | 2012-11-12 | 2014-05-13 | Torribas S.A. | Procedure for obtaining a semi-processed product from potato (Machine-translation by Google Translate, not legally binding) |
| JP2020507325A (en) * | 2017-02-14 | 2020-03-12 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Process for maintaining the freshness of vegetable pieces |
-
1988
- 1988-04-25 JP JP63100376A patent/JPH01273540A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5206048A (en) * | 1991-05-30 | 1993-04-27 | Nong Shim Co., Ltd. | Process for manufacturing potato chips |
| US5589213A (en) * | 1995-04-07 | 1996-12-31 | Recot, Inc. | Dual-stage process for manufacturing potato chips |
| KR100311779B1 (en) * | 1999-10-13 | 2001-10-17 | 이상윤 | The method for removing solanine in potato and method for processing potato using it |
| ES2460465A1 (en) * | 2012-11-12 | 2014-05-13 | Torribas S.A. | Procedure for obtaining a semi-processed product from potato (Machine-translation by Google Translate, not legally binding) |
| JP2020507325A (en) * | 2017-02-14 | 2020-03-12 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Process for maintaining the freshness of vegetable pieces |
| JP2022133269A (en) * | 2017-02-14 | 2022-09-13 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Process for maintaining freshness of vegetable pieces |
| US11930833B2 (en) | 2017-02-14 | 2024-03-19 | Kraft Foods Group Brands Llc | Process for maintaining freshness of vegetable pieces |
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