JPH05123126A - Production of food - Google Patents

Abstract

PURPOSE:To obtain a food satisfactory in palate feeling and taste, causing no crumbling on boiling by pressurizing treatment of washed potatoes in e.g. water followed by hot cooking etc. CONSTITUTION:Peeled and trimmed potatoes are washed with water and put to pressurizing treatment in water and/or organic acid solution and/or its salt solution. The potatoes so treated are packaged either singly or together with a seasoning and/or other food material(s) and then subjected to hot cooking and/or hot sterilization, thus giving the objective food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of preventing boiling of potatoes, potatoes and other potatoes widely used in the food industry.

[0002]

2. Description of the Related Art Conventionally, potatoes have been preserved in a state where they are crusted with mud, peeled immediately before use, and used for cooking and processing. However, when it is used in a relatively large-scale food industry, it may be necessary to peel it and store it in a trimmed state for several days.To prevent discoloration by enzymes of potato and microbial growth, peeling and trimming are necessary. The washed potatoes may be vacuum-packed and boiled with hot water of 95 ° C. for about 30 minutes to sterilize and heat inactivate the enzyme.

However, when the above-mentioned boil sterilization treatment is performed, it is necessary to sterilize a portion where potatoes are overlapped with each other. Therefore, sterilization time is inevitably lengthened, and potatoes are boiled and their hardness is high. Since there is a decrease, there is a drawback that applications are limited.

Especially, when trying to use potatoes for cooked foods such as curry roux, they are boiled and cannot be put to practical use. In addition, since the hardness of sweet potatoes and sweet potatoes is not so high originally, the practical use is limited.

Further, when potatoes are used for the retort treatment, there are drawbacks that they contain water excessively and become watery, and they have a bad taste because they generate a heating odor. The barley, which is the most produced variety in Japan due to its rich taste, is difficult to use for retort due to hardness issues, so it is practically difficult to mass-produce conventional high-quality food in terms of taste. Met.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to solve these problems and to provide a method for producing food products which can maintain the original texture and taste even after cooking. There is.

[0007]

In order to achieve the above-mentioned object, the present invention is to wash potatoes after peeling and trimming with water and then add them in water and / or an organic acid aqueous solution and / or an organic acid salt aqueous solution. It is a method of producing a food, which comprises performing pressure treatment, heating and / or sterilizing after pressurization.

The present invention will be described in detail below. Peeling
The potatoes after trimming are thoroughly washed with water to wash microorganisms on the surface in order to more effectively carry out the subsequent heat sterilization treatment.

After washing with water, it is put into a pressure treatment chamber together with water, and the pressure is 1000 kgf / cm ² or more and 10000 kgf / c.
Perform pressure treatment within m ² . Below this pressure, sufficient hardness cannot be obtained, and above this is not desirable from the viewpoint of workability and economy. It is more preferable to put the potatoes to be washed in water in a basket made of metal or plastic for easy removal.
When the potatoes are filled in the pressure treatment chamber, it may be left as it is, but it is preferable to fill and seal a storable bag with water and / or an organic acid aqueous solution and / or an organic acid salt aqueous solution. The organic acid salt aqueous solution can be used economically and efficiently. As the pressure treatment device, various known pressure treatment devices such as those using a reciprocating pump can be used. Further, the pressurizing medium used for the pressurizing treatment may be appropriately selected from water, silicone oil, etc. depending on the type of contents, the usage of the package, and the like.

The organic acid aqueous solution and / or organic acid salt aqueous solution is preferably a 1 to 5 wt% aqueous solution of one or more of ascorbic acid, sodium ascorbate, citric acid and sodium citrate. 1% by weight
When it is below, the bactericidal and enzyme activity inhibiting effects are difficult to be expressed, and the effect does not increase even if added in an amount of 5% by weight or more,
Cost issues arise.

[0011] Further, at the time of immersion in water, 0.01 to 1% by weight of calcium chloride may be added to the water, and by adding calcium chloride, the surface texture of potato is maintained firm. If the added amount of calcium chloride is 0.01% by weight or less, the effect is difficult to be exhibited, and even if added in an amount of 1% by weight or more, the effect is not increased.

As the heating and cooking, a conventional method of seasoning potatoes after pressure treatment or boil or retort treatment with seasoning may be used. As a heat sterilization method, there is a method in which potatoes are boiled with water and / or an organic acid aqueous solution and / or an organic acid salt aqueous solution, but retort treatment may be carried out and is not particularly limited.

[0013]

[Function] Before heat treatment of potatoes, pressure of 1000k
Since the hardness of the potatoes can be increased by applying the pressure treatment at gf / cm ² or more, the heat treatment does not cause boiling misalignment.

[0014]

EXAMPLES The present invention will be described below based on examples.
The present invention is not limited to the examples below. Example 1 A potato potato of Hokkaido (variety: Baron) was used, and the edible portion excluding the skin was cut into 1 × 3 × 3 cm to obtain a sample. The thickness was 10 ± 0.3 mm. Six samples were put in a pouch, immersed in water and sealed, and processed by a high pressure processing device of Kobe Steel Ltd. at a pressure of 4000 kgf / cm ² for 10 minutes at room temperature. After removing the pressurized potatoes from the pouch and throwing them into boiling water at 100 ° C for 15 minutes,
It kept the shape as it was cut, without breaking. When the hardness of the sample was measured by a texturometer (Zenken; GTX-2), it was 7.0 kg · w. The measurement conditions include a plunger; Lucite 18φ (made in the United States),
Clearance: 2.0 mm, Chewing speed: 12 times /
Min, sample stage; flat plate, input voltage: 0.5 V, chart speed: 750 mm / min.

Comparative Example 1 When potatoes were not pressure-treated, but otherwise treated in the same manner as in Example 1, boiling failure occurred and the result of hardness measurement was 0.8 kg · w.

Example 2 Hokkaido potatoes (variety: Baron) were used, and the edible portion excluding the skin was cut into 1 × 3 × 3 cm samples. The thickness was 10 ± 0.3 mm. Seven samples were sealed Te waterlogged placed in a polyethylene terephthalate 12 [mu] m / stretching aluminum pouch constructed from a nylon 15 [mu] m / aluminum foil 9 .mu.m / polypropylene 60 [mu] m, and in an aluminum pouch per pressure 1000 kgf / cm ² 10 min pressure treatment. After pressurization, it was left at room temperature for 15 hours and then subjected to retort treatment. The processing conditions are a temperature of 120 ° C and a retort pressure of 2.1k.
40 minutes at gf / cm ² recovery type 1-stage cooling retort treatment manufactured by Hisaka Seisakusho Co., Ltd. (flavor ace, model RCS
-100 / 20G).

Comparative Example 2 The potatoes were not subjected to the pressure treatment, but the retort treatment was performed in the same manner as in Example 2 except for the above.

COMPARATIVE EXAMPLE 3 The pressurizing conditions were a pressure of 300 kgf / cm ² and a holding time of 5
Retort treatment was carried out in the same manner as in Example 2 except that the time was changed.

Example 3 Hokkaido potatoes (variety: baron, standard L, weight 150 ± 1
5g) 3 pieces were peeled and trimmed to remove buds, then washed thoroughly with water, and composed of polyethylene terephthalate 12 µm / aluminum foil 9 µm / polypropylene 60 µm together with citric acid 2% by weight and calcium chloride 0.5% by weight aqueous solution. Put it in a sealed aluminum pouch, seal it, and press the aluminum pouch at a pressure of 4000 kgf / cm ² at room temperature.
Pressure treatment was performed for 0 minutes. After pressurization, the mixture was allowed to stand at room temperature for 15 hours and then subjected to retort treatment at a temperature of 120 ° C. for 40 minutes as in Example 2.

Comparative Example 4 The potatoes were not subjected to a pressure treatment, but the retort treatment was carried out at a temperature of 120 ° C. for 40 minutes in the same manner as in Example 3 except for the above.

Example 4 After peeling off, the trimmed potatoes were thoroughly washed with water, and then pressed at a pressure of 1000 kgf / cm ² at room temperature for 10 minutes. The treated potatoes were subjected to retort treatment at a temperature of 120 ° C. for 40 minutes in the same manner as in Example 2.

Example 5 Potatoes that had been debarked and trimmed, and had their buds removed, were thoroughly washed with water, and then divided into 4 parts. Sodium ascorbate 1
Wt.%, ON with a 1 wt.% Citric acid aqueous solution 15 μm /
CPP 60 μm (outer dimensions: 100 mm × 200 mm, 23
Oxygen permeability at ℃: 52cc / m ² · 24hrs · at
m) Put in a pouch and seal, pressure 1000kgf / c
m ² and pressure treatment at room temperature for 10 minutes and left at room temperature for 10 hours. After pressing and leaving, the pouch was opened, the potatoes were taken out, the well-washed onion was cut into 1/4, 100 g of pork, and 20 cc of seasoning were mixed, and PET12 was added.
An aluminum pouch of μm / ON 15 μm / Al 9 μm / CPP 60 μm (external dimensions: 100 mm × 200 mm) was put and sealed, and retort treatment was performed at a temperature of 120 ° C. for 50 minutes.
The hardness measurement results of Example 2 and Comparative Examples 2 to 3 are shown in Table 1 above.

[Table 1]

It can be seen from Table 1 that the present invention is a method for producing foods, which is effective in preventing boiling down of potatoes.

Next, Table 2 shows the results of the texture and appearance inspections of Examples 3 to 5 and Comparative Example 4.

[Table 2]

From the results shown in Table 2, according to the present invention, it is possible to produce foods using potatoes which have a good texture and do not collapse.

[0026]

EFFECT OF THE INVENTION According to the present invention, the hardness can be increased by subjecting the potatoes to the pressure treatment before the heat treatment. It is possible to provide a food material that has high hardness and is easy to handle without breaking.

Claims (3)

[Claims] 1. Potatoes to be washed with water are subjected to a pressure treatment in water and / or an organic acid aqueous solution and / or an organic acid salt aqueous solution, and then the potatoes after the pressure treatment are cooked and / or cooked. A method for producing a food, which comprises heat sterilization. 2. The pressure-treated potatoes are packaged alone or together with seasonings and / or other food materials, and the package is heat-cooked and / or heat-sterilized. Manufacturing method of food. 3. A package in which potatoes are filled as a content with water and / or an aqueous solution of an organic acid and / or an aqueous solution of an organic acid salt in a package is pressurized through a pressure medium in a pressure treatment chamber. Claim 1 or Claim 2 characterized by
A method for producing the described food.