JPH0315362A - Food product containing potato for cooking - Google Patents

Abstract

PURPOSE:To obtain cookable food products which can keep soft texture that melts comfortably in mouth, even when it is cooked in an oven toaster by dispersing foamed egg white containing a thickener in ground or mushed potato and retorting. CONSTITUTION:To 100 pts.wt. of mushed potato, are added 5 to 120 pts.wt., preferably 20 to 100 pts.wt. of foamed egg white containing a thickener which contains 0.1 to 3.0wt.% of pectin, xanthane gum or the like and dispersed to give a potato paste. Then the product is sterilized by retorting.

Description

[Detailed description of the invention] (Industrial field of application) The invention relates to food for heating and cooking, and for more details, see
II relates to a potato-containing food for cooking, in which the crushed material is sealed in a heat-resistant container.

(Prior art) Potatoes that have been subjected to a process such as steaming are ground to make a ground potato product, then seasonings are added and the mixture is filled with cheese etc. into a sealed container, and when used, it is cooked using a heating means such as a toaster oven. Foods that can be heated and cooked are useful because they allow ordinary households to easily eat cooked potatoes. For cooking potatoes used for such purposes, conventional methods include adding water and egg liquid to make a paste, filling it in a container, and heating it at 70°C or higher (Japanese Patent Publication No. 63-17428).
No. 61-7299) and those manufactured by mixing egg white or starch decomposition products or both (Japanese Patent Publication No. 7299/1983) have been used. However, if you add heat-coagulable egg liquid, such as whole egg liquid or egg white liquid, to ground potatoes and make it into a paste, fill it in a container and retort it, then cook it in a toaster oven or the like. However, it was not possible to obtain a cooked potato with a soft texture and a rich flavor. (Problems to be Solved by the Invention) Accordingly, the present invention provides a food for cooking that maintains a soft texture that melts in the mouth even when heated in a toaster oven or the like after being sealed in a container and subjected to retort sterilization. The purpose is to (Means for Solving the Problem) As a result of the present inventor's earnest efforts to solve this problem, it was found that when an egg white foam containing a thickener was added to a ground potato product, it was introduced into the ground potato product. The present invention was completed based on the discovery that the above-mentioned problems can be solved because the air bubbles are stably maintained through heat sterilization treatment until after cooking.

That is, the present invention provides a food for heating and cooking in which ground potato is sealed and sterilized in a retort,
The crushed material contains 5 to 25% by weight of solids derived from egg white and 0.0% of a thickener. l to 3. The present invention provides a food product characterized in that a foamed egg white containing a thickener containing 0% by weight is uniformly dispersed and placed in a foamed state.

The ground potato material used in the present invention may be obtained by steaming or boiling raw potatoes and then straining them. Usually, after processing with steam etc. for about 20 minutes,
A ground potato product can be obtained by passing through a mesh sieve.

Furthermore, the frozen product of the ground potato obtained in this way can be thawed and used. Further, the above-mentioned dried product of ground potato (Masosh potato), dried potato flakes, etc. may be used after absorbing moisture again.

Ordinary ground potatoes contain about 78-82% water by weight (hereinafter simply referred to as %), so when using dried products such as dried potato flakes, absorb water to reduce the water content to this range. It can be prepared as follows.

The cooked food for heating in an oven of the present invention is characterized in that the potato structure has a soft texture even after being baked in a toaster oven etc. by mixing the ground potato with the egg white foam containing a thickener. It is said that

The egg white foam may be prepared using any of raw eggs, concentrated egg whites, dried egg whites rehydrated, and the like. You can also use frozen concentrated egg whites by thawing them. By using a combination of egg white foam and a thickener, the air bubbles in the egg white foam are retained, the gelling power is strengthened during retort sterilization, the potato structure is stabilized, and the cooked food after baking has no starch. This results in a pleasant texture without the pasty feeling. Examples of the thickener include various gums such as pectin, xanthan gum, taragant gum, and locust bean gum, gelatin, and carrageenan. Two or more of these thickeners may be used in combination. The solid content derived from egg white is 5 to 25% in the egg white foam made from the above egg white raw material.
%, preferably 8 to 20%, and the thickener is added to the egg white foam in an amount of O. It is used in a proportion of 1 to 3.0%, preferably 0.2 to 2.0%.

The solid content derived from egg white is less than 5% or the thickening agent is 0. If it is less than 1%, the potato paste will be too soft to retain air bubbles and will not have a soft texture after baking. In addition, if the solid content derived from egg white exceeds 25% or if the thickener is 3. If it exceeds 0%, the finished product after baking will be too hard and have a poor texture. In addition, the solid content derived from egg white is
Refers to the powder weight of egg white raw material after drying.

Although it is possible to mix the above-mentioned thickener after producing the egg white foam by iA, it is preferable to mix the egg white foam raw material and the thickener before foaming. In this case, it is preferable to dissolve the thickener in water in advance to form a foamed egg white product in order for the thickener to work properly. Water or the like may be further added if necessary for foaming. Various seasonings can also be mixed with the water to be added. Foaming is usually carried out at 5 to 10°C using a device such as a mixer. For example, when 100 g of concentrated egg white (concentrate with egg white solid content reduced to 20% by membrane concentration) is used as a raw material for egg white foam, 5%
After adding 10 g of pectin solution, foaming may be carried out at 5 to 10° C. for 3 minutes. The egg white foam containing the thickener thus prepared had a volume of about 3 Qcc per 100 g immediately after preparation, and the solid content derived from the egg white was 18.2% based on the total weight, and the thickener Contains 0.45% of water and 81% of moisture.
．． Contains 35%.

In order to mix the egg white foam containing the thickener prepared as described above with the ground potato, a normal mixing device such as a mixer may be used, and the two are mixed to form uniform bubbles. For example, stirring and mixing at about 10 to 15°C for 2 minutes until the mixture is dispersed. The homogeneous dispersion obtained in this way, that is, potato paste, may contain 5 to 120 parts by weight, preferably 20 to 100 parts by weight, of a thickener-containing egg white foam per 100 parts by weight of ground potato. desirable. If the amount of egg white foam containing a thickener is less than 5 parts by weight based on 100 parts by weight of ground potato, the foaming of the potato paste will be insufficient, and the texture of the baked food will be hard.
It tends to be something that doesn't melt in the mouth. When the egg white foam exceeds 120 parts by weight, the food tends to lack potato flavor. When the potato paste is prepared at the above ratio, the air bubbles dispersed in the ground potato material are stably maintained through retort sterilization and even after baking, resulting in a firm potato structure and a layer of seasoning material on top. The potato tissue does not collapse even when placed on the table. On the other hand, baked potato & lori has a very soft texture that melts in the mouth.

The potato paste (uniform dispersion in which the thickener-containing egg white foam is uniformly dispersed) prepared as described above has an overrun of 5 to 100%, preferably 10 to 100%, as defined by the following formula. It is desirable to have a foaming state of 80%.

Overrun (%) = If the overrun is less than 5%, the amount of air bubbles in the potato paste will be insufficient and it will be difficult to obtain a soft texture after baking. If it exceeds 100%, the foam retention of the potato paste will be unstable, the potato structure will easily collapse when seasoning ingredients are placed on the surface, and it will not be possible to obtain a soft texture after baking. Tend.

The above potato paste can be mixed with a white sauce made by mixing and simmering a flour roux containing wheat flour and butter, cheese paste, onion paste containing butter and onions, etc. with water and seasonings, and the like. 20-10 parts of the white sauce per 10 parts by weight of the potato paste
It is preferable to contain 0 parts by weight. In this case, it is possible to obtain a food product that has a good flavor and a creamy and smooth texture after baking.

The potato paste is subjected to retort treatment after being sealed, but it is preferably sealed in a heat-resistant container. Various filling devices such as a piston feeder may be used to fill the potato paste into a heat-resistant container.

The material of the heat-resistant container may be any material as long as it can withstand retort heat sterilization treatment and open heating, and metals such as aluminum are exemplified. Materials for microwave containers include:
Examples include various heat-resistant synthetic resins.

During filling, the potato paste described above has a viscosity suitable for filling, so filling is easy. The potato paste and other seasoning materials can be contained in a container in a layered structure to add various flavors.

Examples of such seasoning materials include various stir-fried foods such as vegetables and meat, meat sauce, and seasoning sauces such as the above-mentioned white sauce. When disposing the seasoning material, it may be placed above or below the potato, or it may be sandwiched between layers of potato paste. It is also possible to accommodate the container in a state in which a number of such layers are laminated.

Furthermore, cheese can be arranged in layers above and below these seasoning materials or within the potato paste.

Preferred cheeses include those that have been aged for a long time or those that have been softened by adding phosphates or the like. By using the above-mentioned cheese, the cheese spreads well when cooked in a toaster oven, etc., and the texture of the cheese and the texture of the potato paste are fused, resulting in a food with even richer flavor. Furthermore, these seasoning materials, which are preferable because the soft texture of the cheese is maintained even when cooled after baking, are preferably placed over the entire surface of the filled potato paste to prevent the potato paste from crumbling. It is preferable that the weight of the material is 100% or less of the total weight of the filled potato paste. Potato paste packed in a heat-resistant container and sealed is usually 1
Subjected to retort sterilization at a temperature of 20°C or higher. It is preferable that the sterilization treatment be carried out at 120°C for 25 minutes or more. Through such suitable retorting treatment, the air bubbles uniformly dispersed in the potato paste are stably fixed by the coagulation of the egg white powder, and a potato Mi weave in which the air bubbles are sufficiently broken down is formed. And such potato tissue gives a very soft texture after 28 hours of cooking.

At each home, after opening the container, the food for heating according to the present invention can be cooked using a heating device such as a toaster oven, and potato food having a rich flavor and a soft texture can be easily produced manually.

(Effects of the Invention) The food for cooking according to the present invention is obtained by uniformly dispersing egg white foam containing a thickener into ground potato to form a potato paste, which is a uniformly decomposed product, and then subjecting it to retort sterilization treatment. As a result, air bubbles uniformly dispersed in the potato paste are stably fixed, and after cooking, the potato tissue melts in the mouth and has a very soft texture.The food for cooking of the present invention can be easily cooked in a home oven toaster. You can easily prepare and eat flavorful foods.

(Example) Example 1 450 g of egg white derived from concentrated egg white (14'lM product whose solid content of egg white was reduced to 20% by membrane concentration operation) and 50 g of 5% pectin solution were mixed and heated to 10°C using a whisk. 500 g of foamed egg white containing a thickener was obtained. In this foamed product, the solid content derived from egg white was 18% by weight, the thickener was 0.5%, and the volume per 100g was 30cc. On the other hand, 1500 g of steamed potatoes prepared by steaming raw potatoes for about 30 minutes was strained through a 30 mesh strainer to obtain crushed potatoes No. 11. The above egg white foam containing a thickener was stirred and mixed with the ground potato product at 15° C. for 2 minutes using a ξ mixer. 300 g of white sauce was used as a seasoning and mixed and stirred at the same time. The overrun of the resulting potato paste is approximately 40%.
Met. Approximately 2 volumes of the above potato paste l-140g
The mixture was filled into a 00cc metal pot-shaped container, and the opening of the container was sealed.

The container was placed in a retort pot and heat sterilized at 120° C. for 25 minutes to obtain a food for cooking according to the present invention. The opening at the top of the container of the food for cooking was opened to expose the potato tissue. When we cut open the potato U weave and observed the state of the tissue, we found that the potato Mi weave was 50-100 when observed with a magnifying glass.
It was in a state where bubbles of about μ size were uniformly dispersed.

After storing the above oven-cooked food at room temperature for about 3 months, the opening at the top of the container was opened and the food was cooked for 8 minutes using a toaster oven. The upper surface of the cooked potato was baked to a golden brown color, and when eaten, the potato had a chewy texture and a very soft texture.

Example 2 100g of potato paste obtained in Example 1 was added to a volume of about 200g.
A cc metal pot-shaped container was filled in the same manner as in Example 1, and seasoning materials prepared by frying minced meat, onion (40 g each), and an appropriate amount of seasoning were evenly placed thereon.

Furthermore, after the sliced cheese Log was evenly placed on the above seasoning material, the opening of the container was sealed.

The container was placed in a retort pot and heat sterilized at 120° C. for 25 minutes to obtain a food for cooking according to the present invention.

The opening at the top of the container of the food for cooking was opened to expose the potato tissue and seasoning materials. When an incision was made and the inside condition was observed, it was found that bubbles of about 50 to 100 microns were uniformly dispersed.

After storing the above food for cooking at room temperature for about 3 months, the opening at the top of the container was opened and the food was cooked for 8 minutes using a toaster oven. The cooked potatoes were appetizing with just the right amount of charred cheese. When I ate this, the potato tissue had a soft texture, and the flavor of the minced meat, onion, and cheese seasonings added to the potato flavor, making it extremely delicious.

Claims (1)

[Claims] A food for heating and cooking in which a ground potato product is sealed and subjected to retort sterilization, the ground potato product containing 5 to 25% by weight of solids derived from egg white and 0.1 to 3% of a thickener.
The food product is characterized in that a foamed egg white containing a thickener containing 0% by weight is uniformly dispersed and placed in a foamed state.