JPH0314414B2 - - Google Patents
Info
- Publication number
- JPH0314414B2 JPH0314414B2 JP58179336A JP17933683A JPH0314414B2 JP H0314414 B2 JPH0314414 B2 JP H0314414B2 JP 58179336 A JP58179336 A JP 58179336A JP 17933683 A JP17933683 A JP 17933683A JP H0314414 B2 JPH0314414 B2 JP H0314414B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- potatoes
- weight
- frozen
- minutes
- 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.)
- Expired - Lifetime
Links
- 244000061456 Solanum tuberosum Species 0.000 claims description 32
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 32
- 235000012015 potatoes Nutrition 0.000 claims description 26
- 229920000858 Cyclodextrin Polymers 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 9
- 239000001116 FEMA 4028 Substances 0.000 claims description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 8
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 8
- 229960004853 betadex Drugs 0.000 claims description 8
- 235000013611 frozen food Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 5
- 230000002378 acidificating effect Effects 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 28
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 4
- 235000012020 french fries Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000447437 Gerreidae Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000013573 potato product Nutrition 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 241000254032 Acrididae Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000255777 Lepidoptera Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Description
【発明の詳細な説明】
本発明は、培焼するだけで、おいしく食べられ
る冷凍食品プリフライポテトの製造方法に係り、
詳しくは食べる時培焼するだけで、油をしない
で、油をした場合と比較して遜色ない風味と食
感を持つプリフライポテトの製造方法に係る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pre-fried potatoes, a frozen food that can be eaten deliciously by simply fermenting them.
In detail, it relates to a method for producing pre-fried potatoes that are only roasted in the oven before eating, without oil, and that have a flavor and texture that are comparable to those that are coated with oil.
最近、消費者ニーズとしてビタミンB1、Ｃが
豊富で栄養的にも優れた特長を持つアルカリ食品
馬鈴薯の加工品の需要が高まつている。 Recently, there has been an increasing demand among consumers for processed potato products, which are alkaline foods rich in vitamins B 1 and C and have excellent nutritional properties.
馬鈴薯の加工品は種々あるが、年間の国内消費
量が70000トンといわれる冷凍食品フレンチフラ
イポテトは、特に若い世代に好まれている。フレ
ンチフライポテトは食べる時、油を必要とする
が、油は、鍋に油を入れ、油の温度を調節して
油し、油が終つてからの油の処置はじめ後片
付等わずらわしい調理法である。特にマンシヨン
等に於いては、油時の臭いが嫌やがられてい
る。そこで、このわずらわしい油をなくして、
培焼するだけで、フレンチフライポテトのおいし
さを味わうことが出来るプリフライポテトが求め
られている。 There are various processed potato products, but French fries, a frozen food whose annual domestic consumption is said to be 70,000 tons, are particularly popular among the younger generation. French fries require oil to eat, but the cooking method involves putting oil in a pot, adjusting the temperature of the oil, disposing of the oil, and cleaning up afterwards. It is. Particularly in condominiums and the like, the smell of oil is disliked. So, by eliminating this troublesome oil,
There is a need for pre-fried potatoes that allow you to taste the deliciousness of French fries just by baking them.
本発明は、馬鈴薯をカツテイング、ブランチン
グした後、馬鈴薯の表面を機能性糖類結晶β−サ
イクロデキストリンを含むバツターで薄くコーテ
イングして油し、凍結することを特徴とする。
バツターに、サイクロデキストリンを配合するの
は、油時サイクロデキストリンの分子空洞内に
油を取り込んで馬鈴薯の表面を油脂の点在する膜
でコーテイングし、凍結して冷凍食品とし、食べ
る時、培焼するとコーテイングされた油脂が、馬
鈴薯の表面に流出し、油した場合と遜色ない食
感、風味を与えるためである。 The present invention is characterized in that after cutting and blanching the potatoes, the surface of the potatoes is thinly coated with butter containing functional sugar crystal β-cyclodextrin, oiled, and frozen.
Cyclodextrin is added to butter by incorporating oil into the molecular cavity of cyclodextrin when oil is added, coating the surface of the potato with a film dotted with oil and fat, freezing it to make it into a frozen food, and then baking it in a culture before eating. This is because the coated oil and fat flows out onto the surface of the potatoes, giving them a texture and flavor comparable to those coated with oil.
又、結晶β−サイクロデキストリンは、油脂の
ように酸化されやすい化合物を安定化する作用が
あり、冷凍食品として、冷凍保管中に馬鈴薯の表
面にコーテイングされた油脂の酸化上昇を防止し
ている。 In addition, crystalline β-cyclodextrin has the effect of stabilizing compounds that are easily oxidized, such as fats and oils, and prevents the rise in oxidation of fats and oils coated on the surface of potatoes during frozen storage as frozen foods.
本発明は、プリフライポテトの製造方法を提案
する。 The present invention proposes a method for producing pre-fried potatoes.
すなわち、本発明方法は、皮をむいた馬鈴薯
を、カツテイングし、ブランチングした後、結晶
β−サイクロデキストリン1.0−8.0重量％を含む
バツター中で、馬鈴薯の表面を極力薄く、バツタ
ー附着率10重量％以下にバツタリングし、165〜
180℃で、30秒〜３分間油した後、凍結するこ
とを特徴とする。 That is, in the method of the present invention, peeled potatoes are cut and blanched, and then the surface of the potatoes is made as thin as possible in butter containing 1.0-8.0% by weight of crystalline β-cyclodextrin, and the butter adhesion rate is 10% by weight. Battered below %, 165~
It is characterized by being heated at 180℃ for 30 seconds to 3 minutes and then frozen.
以下、工程順に、本発明方法について説明す
る。まず、馬鈴薯を洗浄して皮をはぎ、厚さ5.0
〜20.0ｍ／ｍにカツテイングする。皮をむいた馬
鈴薯は、すぐ変色してしまうので、変色防止と、
酸素活性を停止するためにブランチングする。
0.2〜0.5％の酸性ピロ燐酸ソーダ溶液中で、80〜
90℃で５〜15分間ブランチングするのが適当であ
る。次に、結晶β−サイクロデキストリン1.0〜
8.0重量％を含むバツター中で、馬鈴薯の表面を
極力薄くバツターリングする。 The method of the present invention will be explained below in order of steps. First, wash and peel the potatoes to a thickness of 5.0 cm.
Cutting to ~20.0m/m. Peeled potatoes will discolor quickly, so to prevent discoloration,
Blanch to stop oxygen activity.
In 0.2-0.5% acidic sodium pyrophosphate solution, 80-
Blanching at 90°C for 5 to 15 minutes is appropriate. Next, crystalline β-cyclodextrin 1.0~
Batter the surface of the potatoes as thinly as possible in butter containing 8.0% by weight.
通常バツターは、小麦粉、澱粉に、必要により
植物蛋白、天然糊料、調味香辛料を加えて、冷水
で溶かして使用するが、本発明は、上記以外に結
晶β−サイクロデキストリンを添加することによ
つて、油時に馬鈴薯の表面に油脂の点在する膜
を形成し、しかも凍結後保管中の油脂の酸化上昇
を防止する。結晶β−サイクロデキストリンの配
合率を1.0〜8.0重量％としたのは、１重量％以下
では上記の効果がなく、8.0重量％以上では、フ
ライポテトとしての好ましい食感が得られないた
めである。 Normally, butter is made by adding vegetable protein, natural thickening agent, and seasoning spices to wheat flour and starch and dissolving them in cold water, but in the present invention, in addition to the above, crystalline β-cyclodextrin is added. As a result, a film dotted with oil and fat is formed on the surface of the potato when it is oiled, and furthermore, it prevents an increase in oxidation of the oil and fat during storage after freezing. The reason why the blending ratio of crystalline β-cyclodextrin was set to 1.0 to 8.0% by weight is that if it is less than 1% by weight, the above effect will not be obtained, and if it is more than 8.0% by weight, a desirable texture for fried potatoes will not be obtained. .
馬鈴薯の表面を、出来るだけ薄くバツタリング
するのは、厚いと油時火ぶくれを生じたり、フ
リツター様になつたり、又、凍結後食べる時の培
焼時、油つぽくならないようにするためで、バツ
タの附着率（馬鈴薯に対するバツターの附着重量
の百分率比）を10重量％以下とする。 The purpose of buttering the surface of the potatoes as thinly as possible is to prevent them from blistering or becoming fritter-like when cooked in oil, and to prevent them from becoming greasy when roasted when eaten after freezing. The adhesion rate of grasshoppers (percentage ratio of the weight of butter adhering to potatoes) shall be 10% by weight or less.
次にフライヤーで、165〜180℃で30秒〜３分間
油する。フライヤーの油温と油時間の関係
は、重要であり油温が上記温度より高かつたり、
油時間が長い場合は、フライオーバーとなり、
硬い食感となり、おいしくない。又、逆に油温が
上記温度より低いと、油の吸着量が多くなり、油
つぽくなりおいしくない。 Next, heat in the fryer at 165-180℃ for 30 seconds to 3 minutes. The relationship between fryer oil temperature and oil time is important, and if the oil temperature is higher than the above temperature,
If the oil time is long, there will be a flyover,
It has a hard texture and is not tasty. On the other hand, if the oil temperature is lower than the above temperature, the amount of oil adsorbed will increase, resulting in a greasy and unpalatable taste.
製品の好ましい含油率（重量百分率）は６〜12
重量％である。 The preferred oil content (weight percentage) of the product is 6-12
Weight%.
油を終了した後、予備冷却を経て、急速凍結
し、プリフライポテトが製造される。このプリフ
ライポテトは食べる時、培焼するだけで、油し
た場合と同程度の風味、食感があり、簡便でしか
もおいしいフライポテトである。 After the oil is removed, the potatoes are pre-cooled and quickly frozen to produce pre-fried potatoes. When eating this pre-fried potato, it is simply roasted in a culture and has the same flavor and texture as when fried with oil, making it a convenient and delicious fried potato.
凍結は予備冷却してから急速凍結を行なうこと
が好ましい。経済的にしかも品質の低下をきたす
ことなく凍結させることができるからである。 It is preferable to perform rapid freezing after preliminary cooling. This is because it can be frozen economically and without deteriorating quality.
実施例
北海道産の馬鈴薯を選別、洗滌後、自動的にス
チームピーラーで皮をむき、次いで、カツターで
カツテイング寸法18ｍ／ｍ×9.5ｍ／ｍにストレ
ートカツトする。次に、ブランチヤーで、0.2％
の酸性ピロ燐酸ソーダーの溶液中で85℃で10分間
ブランチングし、流水中で10分間冷却する。Example After sorting and washing potatoes from Hokkaido, they were automatically peeled using a steam peeler, and then cut straight into cutting dimensions of 18 m/m x 9.5 m/m using a cutter. Next, at branchier, 0.2%
Blanch in a solution of sodium acid pyrophosphate for 10 minutes at 85°C and cool in running water for 10 minutes.
ブランチング終了後、水70％、小麦粉25％、結
晶β−サイクロデキストリン4.5％、天然糊料0.5
％計100％（重量比）の処方で調整したバツター
を使用して、バツタリングマシンで、バツタリン
グする。バツタリングの程度は、バツター附着率
7.5％（重量比）とした。 After blanching, 70% water, 25% wheat flour, 4.5% crystalline β-cyclodextrin, 0.5 natural thickening agent.
Batter with a battering machine using butter adjusted to a 100% (weight ratio) recipe. The degree of butterflies is determined by the butterfly adhesion rate.
It was set at 7.5% (weight ratio).
次に自動連続フライヤーで、170℃で２分間油
し、連続予冷装置に送り予冷し、連続急速凍結
装置で急速凍結して冷凍食品プリフライポテトを
製造した。 Next, in an automatic continuous fryer, the potatoes were oiled at 170°C for 2 minutes, sent to a continuous pre-cooling device for pre-cooling, and rapidly frozen in a continuous quick-freezing device to produce frozen food pre-fried potatoes.
このプリフライポテトを製造翌日及び６ケ月後
にあらかじめ予熱したオーブントースターに入れ
て５分間培焼して官能検査したが、油したと同
程度の良好なフライポテトの品質であつた。本発
明は、油を使う手間をはぶいて手軽にフライポテ
ト（フレンチフライポテト）のおいしさを味える
製造方法に関するものであり、おつまみ、料理の
ガロニエとして手軽にしかもおいしく供すること
が出来た。 The day after production and 6 months later, the pre-fried potatoes were placed in a preheated toaster oven for 5 minutes and subjected to a sensory test, and the quality of the fried potatoes was as good as that of fried potatoes. The present invention relates to a manufacturing method for easily enjoying the deliciousness of fried potatoes (French fries) without the hassle of using oil, and can be easily and deliciously served as a snack or as a galonnier for cooking.
Claims (1)
チングした後、結晶β−サイクロデキストリン
1.0〜8.0重量％を含むバツターで付着率10重量％
以下にバツタリングし、165乃至180℃で30秒乃至
３分間油した後凍結することを特徴とする冷凍
食品プリフライポテトの製造法。 ２ ブランチングを0.2乃至0.5％酸性ピロ燐酸ソ
ーダ溶液中で、80乃至90℃において５乃至15分間
行なうことを特徴とする特許請求の範囲第１項記
載の冷凍食品プリフライポテトの製造法。[Claims] 1. After blanching peeled and cut potatoes, crystalline β-cyclodextrin
Adhesion rate 10% by weight with butter containing 1.0-8.0% by weight
A method for producing a frozen food pre-fried potato, which is characterized in that it is battered as follows, oiled at 165 to 180°C for 30 seconds to 3 minutes, and then frozen. 2. The method for producing a frozen food pre-fried potato according to claim 1, characterized in that blanching is carried out in a 0.2 to 0.5% acidic sodium pyrophosphate solution at 80 to 90°C for 5 to 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58179336A JPS6075251A (en) | 1983-09-29 | 1983-09-29 | Production of frozen food prefried potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58179336A JPS6075251A (en) | 1983-09-29 | 1983-09-29 | Production of frozen food prefried potato |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6075251A JPS6075251A (en) | 1985-04-27 |
| JPH0314414B2 true JPH0314414B2 (en) | 1991-02-26 |
Family
ID=16064053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58179336A Granted JPS6075251A (en) | 1983-09-29 | 1983-09-29 | Production of frozen food prefried potato |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6075251A (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0335772A (en) * | 1989-06-30 | 1991-02-15 | Pioneer Foods:Kk | Production of frozen french fried potato |
| JP4124958B2 (en) * | 2000-12-25 | 2008-07-23 | 日本製粉株式会社 | Frozen potato fried material, method for producing the same, and method for producing potato fries |
| JP2003310201A (en) * | 2002-04-30 | 2003-11-05 | Fuji Supply:Kk | Method for producing sweet potato sweet stick |
| US20040180125A1 (en) * | 2003-03-11 | 2004-09-16 | Plank David W. | Cyclodextrin-containing compositions and methods |
| US7105195B2 (en) | 2003-07-25 | 2006-09-12 | General Mills, Inc. | Reduced trans fat product |
| US20040180129A1 (en) * | 2003-03-11 | 2004-09-16 | Plank David W. | Method of reducing acrylamide levels in food products and food intermediates and products and intermediates produced thereby |
| JP4444595B2 (en) * | 2003-07-17 | 2010-03-31 | 日本たばこ産業株式会社 | Microwave cooking oil coating food, microwave cooking oil coating, oil coating food coating and oil cooking food |
| US8449933B2 (en) * | 2004-06-30 | 2013-05-28 | The Procter & Gamble Company | Method for extracting juice from plant material containing terpene glycosides and compositions containing the same |
| CN105918908A (en) * | 2016-04-21 | 2016-09-07 | 南充市过江龙食品有限公司 | Processing method of crispy fried ducks |
-
1983
- 1983-09-29 JP JP58179336A patent/JPS6075251A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6075251A (en) | 1985-04-27 |
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