JPH0678710A - Frozen composite potato food - Google Patents

Abstract

PURPOSE:To provide a frozen composite potato food prepared by combining potato with a pasty food containing cheese or other food, deliciously eatable simply by frying in an oil and resistant to separation in freezing, thawing and frying stages. CONSTITUTION:A composite potato food is prepared by bonding a semicooked potato product such as fried potato, potato shell and dice potato with a pasty food raw material containing cheese or other food raw materials and at least one kind of binder selected from curdlan, alginic acid, alginic acid salt, glucomannan, chitinous substance and chitosan. A frozen composite potato food is produced by freezing and preserving the composite potato food.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a frozen composite potato which does not separate in a freezing, thawing and frying process in which a pasty food containing cheese or other food is combined with potato, which can be eaten deliciously by frying. Regarding food.

[0002]

2. Description of the Related Art Potato is a perennial plant belonging to the family Solanaceae and was wild in the Andes Mountains of South America. It was introduced to Europe in the 16th century and eventually came to be produced all over the world. The area suitable for cultivation is very large, and it is an extremely efficient crop that is cultivated throughout the four seasons. Main ingredient is starch and content is 11-1
It is 7% and about 2% of other proteins, and is characterized by a large amount of potassium in the ash.

[0003] The taste is light and it is delicious when mixed with various foods. Especially, the fried food is suitable for the taste of modern people. Therefore, although various fried foods are commercially available, the most circulated products are frozen foods that are processed and packaged so that they can be eaten simply by adding them to heated frying oil. Among them, fried potatoes that are cut into rods or slices, the central portion of the potatoes that have been divided into two are cut out to form a potato shell, and foods that are fried by filling paste-like foods into the fried foods and potatoes that are cut into diced pastes are pasty foods. Demand for diy potatoes, etc. that have been softened by is increasing.

[0004]

However, not only the potato-only food, but the complex of potato and other food material has a complex taste, and a processed potato product that is more delicious and suits the taste of each person is obtained. can get. However, potatoes and other food materials generally do not have an affinity, and the two were separated during the steps of freezing and frying, and the shape was broken. Despite the strong demand for frozen composite potato products that are always united in one piece, the shape of the frozen composite products does not collapse even in the processes of freezing and frying, but it has not been possible to provide the product.

[0005]

SUMMARY OF THE INVENTION The present invention is intended to solve the above-mentioned problems, and its constitution is a binder selected from at least one of curdlan, alginic acid, alginate, glucomannan, chitin and chito acid. And containing various binding aids as needed, paste-like food material containing food materials such as cheese, french fries, potato shell,
It is characterized by cryopreserving a combined potato food product bound with a semi-cooked potato product such as die potato.

Frozen french fries in the present invention means
It is a potato that is frozen in a semi-processed state after being cut into rod-shaped, sliced, and other shapes that are easy to eat, and can be eaten deliciously simply by adding it to frying oil in the frozen state and lightly frying it. Generally, it is manufactured through the following steps. Cleaning and sorting of potatoes → Peeling process → Cutting selection → Blanching → Drying process → Par frying (fried process in the factory) → Freezing process →
Packaging process → storage

[0007] The frozen potato shell is a product obtained by dividing potatoes into two in the major axis direction, hollowing out the inside, and filling the hollowed-out portion with other food materials. It is fried in oil before use, and other foods are packed in the hollowed part for cooking. Generally, it is manufactured through the following steps. Cleaning selection of potatoes → Cutting selection → Hollow molding process → Freezing process → Packaging process → Storage

Frozen die potatoes are frozen potatoes cut into dice and used as raw materials for various dishes. Generally, it is manufactured through the following steps. Cleaning and sorting of potatoes → Peeling process → Cutting selection → Freezing process → Packaging process → Storage

In the case of producing a complex of these frozen potato products and other food materials, the frozen potato products are thawed,
It took time and effort to cover the surface again, soften it, and fill the hollowed part. The present invention provides a composite frozen potato product which is integrated with potato and is not separated even if it has been previously combined with potato, and has been frozen, fried or thawed.

The pasty food material in the present invention means
Cheese as a main component processed into a paste, various food materials such as fats and oils, eggs, mayonnaise, ketchup and seasonings, and if necessary, block-shaped foods such as crab, shrimp, beans and minced meat are mixed and mixed well. It is made into a paste.

Generally, there is a problem as a frozen composite potato which has a poor binding property with other foods and potatoes and can be easily served on the table after being separated in the freezing and frying steps. The present invention provides a frozen composite potato that has good binding properties with potato, heat resistance, body freezing property, and water resistance.

In the present invention, a natural polysaccharide is added to another paste-like food material as a binder for imparting the binding property with potato, heat resistance, freezing resistance and water resistance. As natural polysaccharides, curdlan, which is a microorganism-produced polysaccharide, alginic acid or a salt thereof, which is a seaweed extract polysaccharide, glucomannan, which is a polysaccharide contained in konjac potato, chitoic acid derived from crustaceans, chitin, etc. Can be mentioned.

Further, gelatin as an auxiliary component of the binder,
Milk protein such as casein, egg white such as albumin, wheat protein such as gluten, protein binding aid including fish protein such as myosin, carrageenan, locust bean gum, guar gum, xanthan gum, pullulan and other thermoreversible natural polysaccharides A binding aid such as a system-based binding aid and modified starch can be used in combination. By using these binders and binding aids in combination, good binding properties with potatoes, which is the object of the present invention, and heat resistance, freeze resistance and water resistance to obtain a paste-like food material excellent It is possible to obtain a frozen composite potato which can be served on a table by simply frying it by coating it with potatoes, filling it, or mixing and molding it.

The frozen composite french fries of the present invention comprises cheese as a main component and a paste-like food product obtained by adding an emulsifier, water and other food materials in a step before or after par fried in the above steps. If it is before par-fried, it is frozen and stored, and if it is after par-fried, the pasty food is not frozen-fried, but is fried during the final cooking at the end.

In the frozen composite potato shell of the present invention, the paste-like food material is filled in the hollowed-out portion of the shell, pressed and then frozen. When cooked, it is fried and served on the table. Also,
The die-potato of the present invention is prepared by mixing the pasty food material with the die-potato cut in the shape of a dice, molding it into a given shape, and then freezing it. When cooked, it is fried and served on the table.

Regarding pasty foods, in addition to those containing cheese as the main component, mayonnaise, tressing,
It is prepared by processing a seasoning liquid such as soy sauce, miso, soup, sauce, sauce, curry, wasabi, etc. into paste, and if necessary, seafood such as shrimp, squid, tuna, chicken corned beef, green peas, raisins. , Meat, vegetables,
Block-shaped foods such as fruits can be freely mixed.

[0017]

The present invention is applied to various frozen potato products that can be served on the table by simply frying, and then cheese, and other foods are coated in paste form, coated, filled, mixed and molded, and various frozen products are rich in taste and shape. It provides a combined potato product. At this time, the binding property between potato and other pasty foods was poor, and the two were separated or the shape was disrupted in the freezing process or the frying process, but the present invention was curdlan as a binder, alginic acid, Alginate, glucomannan, chitin and chito acid, and further gelatin as a binding aid,
By combining and using casein, albumin, gluten myosin, carrageenan, locust bean gum, guar gum, xanthan gum, pullulan, modified starch and the like, binding properties, freezing resistance and heat resistance as a complex food were imparted.

[0018]

EXAMPLES All parts in the following examples are parts by weight.

Example 1 American cheese Monterey Jack (trade name)
Add 250 parts of water to 250 parts and melt at 45 to 50 ° C to obtain 7.5 parts of phosphate as emulsifier, 5 parts of salt and 50 parts of water.
Parts were added to emulsify and heat sterilized. Separately 0.5 part curdlan, 0.25 parts modified starch, 50 parts water
To a paste-like food A was added a mixture of 120 parts of a 4% sodium alginate solution that had been homogenized by heating.

The paste-like food A was coated on the surface of the potato, which was cooled after par-frying in the manufacturing process of fried potato, in an amount of about 10% by weight, and then frozen. When frozen and stored at −25 ° C. for 3 weeks and taken out, the pasty food A was uniformly coated on the surface of the fried potato. Then put this in the fryer, 180
When fried at 3 ° C. for 3 minutes, the pasty food A was not separated from the potato portion. Upon tasting, the flavor of cheese was improved by directly frying in oil, and a delicious potato food that did not exist in the past was obtained, which was well compatible with the original taste of potato.

Example 2 In the potato shell manufacturing process, 35 parts of the paste-like food A obtained in Example 1 was filled into 65 parts of the potato shell after hollowing, and the product was pressure-bonded and then subjected to a freezing process. Has entered. When frozen and stored at −25 ° C. for 3 weeks and taken out, the pasty food A was adhered to the potato portion without being separated from the potato shell. Further, this was placed in a fryer and fried at 180 ° C. for 5 minutes, but no separation of the raw material or deformation of the material was observed. When I tasted it, it was deep-fried directly in oil, and the surface of the cheese became brownish and always brown, and the fragrant aroma and crispy texture matched the original taste of potatoes and was exceptionally delicious.

Example 3 The paste food A obtained in Example 1 was added to 35 parts of the die potato after die cutting in the manufacturing process of the die potato.
65 parts were mixed, formed into a disk shape having a diameter of 8 cm and a thickness of 1 cm and frozen. When frozen and stored at −25 ° C. for 3 weeks and taken out, the pasty food A and die potato had a uniform structure and no water separation. Further, this was put in a fryer and fried at 180 ° C. for 5 minutes, but no change in shape was observed. When it was sampled, it was delicious as in Example 2.

Example 4 The fried formed product obtained in Example 3 was sandwiched between commercially available buns and further tasted with lettuce. Unlike conventional hamburgers, the characteristics of potato and cheese were utilized,
It was a food with the advantages of both.

Example 5 150 parts of whole egg, 150 parts of vinegar, 20 parts of salt and 5 parts of seasoning were uniformly mixed. Separately, 2 parts of curdlan, 1 part of modified starch, and 60 parts of water are heated and homogenized, and 35 parts of wheat starch and 25 parts of oligosaccharide are added.
Parts, 20 parts of glucomannan and 0.2 parts of xanthan gum, and 300 parts of water were added to obtain a sufficiently kneaded mixture. The above and were mixed, and further 260 parts of salad oil was added little by little with stirring to emulsify and heat sterilization to obtain a mayonnaise-like paste food B.

Shrimp 1 obtained by cutting 30 parts of the above paste-like food B into 60 parts of a commercially available potato shell (Munchinskins manufactured by Lamb Western Co., Ltd.)
0 part was kneaded and filled, further press-bonded and then frozen. When left in a frozen state for 3 weeks and then taken out, the pasty food B did not separate from the potato shell,
It was in close contact with the potato part. This is also a flyer, 1
It was fried at 80 ° C. for 5 minutes, but no change in shape was observed. Upon tasting, the mayonnaise-like paste food B was directly fried in oil, so that it was well compatible with the original flavor of potato, and the flavor of shrimp was added, and a complex potato food with an unprecedented unique flavor was obtained.

Although salad oil was used in this example, a delicious compound potato food was obtained even when butter or margarine was used.

Example 6 30 parts of commercially available die potato (soup cube manufactured by Lamb Western Co., USA) and tuna 10 boiled
And 60 parts of the pasty food B obtained in Example 5 were mixed, molded into a disk shape having a diameter of 8 cm and a thickness of 1 cm, and frozen. When left in a frozen state for 3 weeks and then taken out, the paste food B, the boiled tuna and the die potatoes maintained a uniform structure, and there was no water separation.

The frozen molded product was lightly coated with grasshopper solution and fried with a fryer at 180 ° C. for 5 minutes, but no change in shape was observed. When it was sampled, it was a food with a unique flavor that made the best use of the individual characteristics of mayonnaise, tuna and potato.

Example 7 Tomato puree 100 parts, vinegar (acidity 6%) 14
Parts, 10 parts of salt, 0.5 parts of seasoning, and 0.3 parts of potassium sorbate were mixed with 48 parts of water to form a liquid. 50 parts of the same mixture as in Example 5 are added to 8
The mixture was heat-sterilized at 0 ° C. for 20 minutes to obtain a tomato ketchup-like paste food C. 15 parts of regular meat of boiled snow crab, paste food C
25 parts were added, and the mixture was filled in the hollowed-out part of 60 parts of the potato shell, press-molded and then frozen. After leaving it in a frozen state for 1 month, it was taken out and fried in a fryer at 180 ° C. for 5 minutes, and then it was tasted.

Example 8 To 15 parts of pizza sauce (rice, manufactured by Heinz Co., Ltd.), 5 parts of the same mixture as in Example 5 was added and homogenized. This was sterilized by heating at 80 ° C. for 20 minutes to obtain a pasty food D containing pizza sauce as a main component. To 40 parts of the pasty food D, 40 parts of the die potato and 40 parts of the pasty food A obtained in Example 1 were added and mixed, and the mixture was filled in the hollow part of the potato shell 300 parts.
After press-molding, it was frozen and stored. When left frozen for 3 months and then taken out and fried in a fryer at 180 ° C. for 6 minutes, a sample was tasted to find that it was a delicious complex food in which the taste of potato and cheese was added to the taste of pizza sauce.

Example 9 The molded product fried in Example 6 was sandwiched between buns having freezing resistance and stored frozen. It was frozen and stored at -25 ° C for 3 months, then taken out, thawed in a microwave oven, put in an oven, and baked at 200 ° C for 7 minutes. When it was sampled, it was a food that could be sufficiently evaluated as fast food.

[0032]

EFFECTS OF THE INVENTION According to the present invention, a frozen potato food that can be fried in oil or thawed and baked simply to be served on a table is combined with other food materials to have a rich flavor according to various tastes. It is possible to provide a combined frozen potato food which is always integrated without being separated in the freezing, thawing and frying steps.

Claims (7)

[Claims] 1. A pasty food material containing cheese as a main component, containing a binder selected from at least one of curdlan, alginic acid, alginate, glucomannan, chitin and chito acid, and fried potatoes. Frozen french fries characterized by being coated with. 2. A paste-like food material containing a binder selected from at least one of curdlan, alginic acid, alginate, glucomannan, chitin and chito acid is filled in the cut-out portion of the potato shell. Frozen potato shell characterized by having. 3. The frozen potato shell according to claim 2, wherein the pasty food material contains cheese as a main component. 4. The frozen potato shell according to claim 2, wherein the pasty food material is kneaded with the block food. 5. A paste-like food material containing a binder selected from at least one of curdlan, alginic acid, alginate, glucomannan, chitin and chito acid, and a food in which dice-like potatoes are mixed. Frozen die potato product characterized by being molded into a certain shape. 6. The die-potted product according to claim 5, wherein the pasty food material contains cheese as a main component. 7. The frozen die-potato product according to claim 5, wherein the pasty food material is kneaded into a dice-like potato and a block-like food.