JPH06261707A - Potato paste, its frozen product and fried potato - Google Patents

Abstract

PURPOSE:To obtain a potato paste giving a new plain potato dish having contrasting crisp and flavoring part and soft and elastic part by forming a paste composed mainly of heated and mashed potato to a prescribed form. CONSTITUTION:The paste is produced by heating and mashing a potato and forming the paste composed mainly of the mashed potato in a form having high ratio of corner parts, e.g. a ring having corners. The amounts of the subsidiary raw materials such as sweetener (e.g. sugar), a binder (e.g. egg yolk) and a taste improver (e.g. butter) are preferably as small as possible to keep the character of potato. The above paste is preferably preserved in frozen state at <=-18 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a simple and delicious dish of potatoes. More specifically, the present invention relates to a potato-based dough obtained by forming a dough containing heated and crushed potatoes as a main raw material into a shape with a high proportion of horns, a frozen product thereof, and a corresponding potato-based dough or a frozen potato-based dough product. Relates to a fried food dish of potatoes fried in oil.

[0002]

2. Description of the Related Art Potatoes are food materials that have been re-evaluated from the standpoint of nutrition, high fiber content, etc. However, potatoes, especially sweet potatoes, can be cut and cooked or baked as a whole. Many of them are used in the same way as they have been eaten for a long time, and the fact is that new foods do not appear in the market.

[0003] In addition, the goldfish of New Year's cuisine, the tea squeezing squeezer of Japanese-style confectionery, etc. have a lot of unused parts because the potatoes are peeled thickly.
It was also characterized by the large amount of sweeteners such as sugar used. Although these dishes are delicious as they were in the past, there is a need for sweet potato dishes that are as sweet as possible, focusing on the fiber content of sweet potatoes and making the most of sweet potatoes.

[0004]

The present invention can be used in any part of potatoes and has the characteristics of the material itself.
We offer simple and sweet potato-like sweet potatoes, and new potato dishes that can be eaten by infants and adults regardless of age, with a large difference between the crispy and fragrant part and the soft and fluffy part. The purpose is to do.

[0005]

[Means for Solving the Problems] Sweet potatoes can be used in any part of a potato without the need to peel the potatoes thick, as with a metallurgy or tea squeezer. The type and size of the potatoes are not limited because they are crushed and used. In addition to sweet potatoes, potatoes and pumpkins having a high starch content may be used as the starting potatoes. These potatoes may be used individually or as a mixture of two or more kinds.

[0006] In order to make a simple dish that makes the best use of potatoes, the amount of auxiliary materials should be minimized. As an auxiliary material,
A small amount of sweeteners such as sugar, honey and fructose, binders such as egg yolk and corn starch, and flavor improvers such as butter, milk and skim milk powder are used in small amounts. In addition, as long as it is a simple dish that makes good use of potatoes, it is possible to mix auxiliary materials useful for any human body.

A heated potato is kneaded together with a small amount of an auxiliary material, and the obtained dough is formed into a horned link as shown in FIG. 1, for example. The shape of this molded product creates a fried food that has both crispy and fragrant parts when fried and soft and fluffy parts. By forming into a ring shape, the central part of slow heating is removed, the heat is quickly applied to the entire formed body, and cooking can be performed in a short time. Therefore, the corners are deep brown with oil, and the other parts are deep-fried, and the difference between the crispy hard part and the fluffy soft part appears greatly, and the difference is that the dough is a paste of potato. Partly because it is done.

The tuber dough obtained by molding is frozen and -1
It is preferable to store frozen at 8 ° C. or lower, because the dough is made of a potato paste, and the strength for handling the dough can be increased. In addition, by doing so, it becomes possible to distribute it as a frozen potato dough product. The frozen potato dough can be fried in oil, or simply baked in the oven in the presence of oil.
The sweetness is also modest, and it is finished as a fried potato dish that can be eaten as a snack or as a side dish.

The fried food of potatoes from the above potato dough or its frozen product can be provided as a frozen food according to a conventional method. In addition, a package that can be stored at room temperature can be stored at room temperature by wrapping it with an interior material, storing it in a can-like exterior material such as a can, and heat sterilizing it through a heat sterilization process required for ordinary cans. You can also In fried foods such as potatoes, they are individually packaged with interior decorations or partitioned with partition materials and then stored in can-shaped exterior materials, so the interior material film or partition material also plays the role of a cushioning material during transportation and the shape is broken. It is possible to maintain high quality without

[0010]

EXAMPLES Examples of the present invention will be described. The invention is not limited by this example. Example 1 As raw materials, 160 g of sweet potato, 3 g of sugar, 6 g of corn starch, 9 g of milk, 3 g of dried egg white, 0.6 g of honey, 3 g of mashed potato, and 0.3 g of salt were prepared. The sweet potato steamed together with the above-mentioned auxiliary materials is put into a mixer and kneaded for 3 minutes, and the obtained dough is flattened and die-cut into a disk with a diameter of 70 mm, and the center of the disk is a disk with a diameter of 25 mm. 2 was die-cut and molded into a ring shape with corners as shown in FIG. 1 to obtain a sweet potato dough 1. 40g, 50g, 60g by changing the thickness of the dough flattened
Got the ring. Each dough was frozen to give a frozen product of sweet potato dough, which was frozen and stored at -18 ° C or lower. Then, the frozen sweet potato dough was fried as it was with oil at 170 ° C. to obtain a ring-shaped fried food. The rings are crispy in the corners with a deep brown color and flesh tones, and the other parts are light brown in color and tender. I got a dish that I could do. 40g, 50g,
Any weight of 60 g was similarly finished.

[0011]

INDUSTRIAL APPLICABILITY The present invention provides a new potato dish that can be used in any part of a potato, and has a simple and crunchy fragrant portion that makes the best use of potatoes and a soft and fluffy portion. It can be provided in the form of frozen potato dough or in the form of fried potato dishes.

[Brief description of drawings]

FIG. 1 shows an example of a shape in which the corner portion of the potato material dough of the present invention has a high proportion.

[Explanation of symbols]

 1 Plan view of the ring-shaped sweet potato dough of Example 1 2 Die-cut hole

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Yukuji Kawasaki 2-6-2 Otemachi, Chiyoda-ku, Tokyo Nihon Suisan Co., Ltd.

Claims (4)

[Claims] 1. A potato dough obtained by molding a dough containing heated and crushed potatoes as a main raw material into a shape having a high proportion of corners. 2. The potato material according to claim 1, wherein the shape having a high proportion of corners is ring-shaped. 3. A frozen potato dough product obtained by freezing the potato dough according to claim 1 or 2. 4. A potato fried food prepared by frying the potato dough or frozen potato dough of claim 1, claim 2 or claim 3 with oil.