JPH08228712A - Potato processed product and production of retort food with the same - Google Patents

Abstract

PURPOSE: To obtain a potato processed product highly excellent in preservability, little in boiling deformation, when utilized as a raw material for retort foods, and giving the potato-containing retort foods good in taste and color tone. CONSTITUTION: A method for producing a potato-containing retort food from processed potato products as a raw material comprises peeling the skins of potatoes, if necessary, cutting the skin-peeled potatoes, vacuum-packing the cut potato pieces as such or after immersed in the 0.01-1% solution of ascorbic acid for 10-90min, and subsequently thermally sterilizing the packed potatoes at 85-115 deg.C for 1-30min.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed potato product and a method for producing a potato-containing retort food product using the same. More specifically, the present invention relates to a processed potato product having a high preservability and a firm texture and little discoloration. The purpose of the present invention is to provide a simple and easy-to-cook potato retort food product.

[0002]

2. Description of the Related Art The food service industry, which mainly consists of first foods, family restaurants, etc., has developed dramatically, and nowadays demands for simple and safe retort processed products as simple and safe foods are increasing. . In recent years, in the field of retort foods, the size of ingredients has been required, but potatoes are significantly boiled down, which affects the commercial value. In addition, the stable supply of potatoes, which is the raw material, and the preservation of storability are also issues.

The types of potato raw materials used for conventional retort processed products and the characteristics of potato-containing retort foods using the same are described below. (1) Raw potatoes and pressure-heated foods containing potatoes using them Raw potatoes have a limited shelf life, especially browning and microbial growth in the peeled state, and refrigeration for about 7 days ( 2) Frozen potatoes and pressure-heated foods containing potatoes using the same As long as they are frozen, they are highly storable, but if they are made into products using them, they will boil down significantly and the commercial value will be impaired. (3) Potato potatoes in the retort (120 ° C inside, 4 minutes or more)
And the pressure-heated food containing potatoes using this, the raw material has high storability, but the tissue is softened by excessive heating, and it is unsuitable as a raw material for retort food. The retort food using this has a burning odor and therefore has a bad taste.

[0004]

As described above, processed potato products with high storage stability and good taste and color tone have not yet been obtained. At present, "raw" potatoes are peeled on the spot. Was often used. Therefore, an object of the present invention is to solve the above-mentioned problems, to provide a potato product having a high storage stability, a solid structure, and excellent taste and color tone, and to boil it using the potato product. The aim is to supply potato-containing retort pouch foods that do not crumble and have excellent taste and color.

[0005]

[Means for Solving the Problems] As a result of intensive research to solve the above problems, the present inventors peeled raw potatoes,
85 ℃ ~ 11 after cutting and vacuum packaging if necessary
By heat sterilization at 5 ° C for 1 minute or more and 30 minutes or less, preservability is dramatically improved as compared with raw potato,
In addition, as a pretreatment, 0.01 to 1% of ascorbic acid
It has been found that it is possible to obtain a processed product of potato with little discoloration by immersing the solution in the solution for 10 to 90 minutes. Furthermore, by using this potato processed product as a raw material,
The present inventors have found that it is possible to produce a potato-containing retort food product that is as good as raw potatoes and has a good taste, and has completed the present invention.

That is, according to the first aspect of the present invention, raw potatoes are peeled, cut if necessary, vacuum packed, and then heat sterilized at 85 ° C to 115 ° C for 1 minute to 30 minutes. It is a potato product that is characterized by Further, the present invention according to claim 2 peels raw potatoes,
Cut as needed, 0.01 to 1 of ascorbic acid
% Solution for 10 to 90 minutes, vacuum package, 85
A potato product, which is characterized by being heat-sterilized at 1 ° C to 115 ° C for 1 minute to 30 minutes. Further, claim 3
The present invention described in [1] is a method for producing a potato-containing retort food product, which uses the processed potato product according to claim 1 or 2 as a raw material.

The processed potato product of the present invention and the method for producing a retort food using the product will be described in detail below. First, peel the raw potatoes and cut into appropriate size if necessary. Next, the potatoes are put in an appropriate packaging material and vacuum-packed. Before vacuum packaging the potatoes, the potatoes are immersed in a 0.01-1% solution of ascorbic acid, preferably a 0.05-0.2% solution for 10 minutes to 90 minutes, preferably 30 minutes to 60 minutes. Discoloration due to surface oxidation can be effectively prevented. Furthermore, by adding calcium salts such as calcium lactate and calcium chloride, it can be expected that potatoes will be prevented from boiling down. The calcium salt is suitable to be used in a concentration of 5 to 600 mg%, preferably 100 to 300 mg%, and the treatment time is the time required for calcium to penetrate into potato tissue, and usually 20 minutes. That is all. In addition to ascorbic acid as a substance having an effect of preventing discoloration, sodium ascorbate, erythorbic acid, etc., alone,
Alternatively, they can be used in an appropriate combination. In that case, the amount used may be similar to that of ascorbic acid.

After potatoes are vacuum-packaged, heat treatment is performed. As a heating method that can be used in the present invention, a method such as a steamer, an open boil, a retort can be used at a temperature lower than 100 ° C., but a pressure heating method by a retort can be used at a temperature of 100 ° C. or higher. In the present invention, not intended for room temperature storage, and excessive heating promotes softening of the tissue,
It must be a heat treatment at 120 ° C for less than 4 minutes,
To deactivate the enzyme and sterilize the surface, heating at 85 ° C for 1 minute or more is required. For the above reasons, in the present invention, 85 ° C to
Heat sterilization is performed for 1 minute to 30 minutes at a temperature of 115 ° C. It is preferable to sterilize the open boil at less than 100 ° C for 20 minutes to 30 minutes.
In the above retort heating, heating for 10 minutes or more and 20 minutes or less is preferable. For long-term storage in chilled, it is better to heat as much as possible within the above range.
When the temperature exceeds 30 ° C for 30 minutes, softening of the tissue is unavoidable.

Regarding storage stability, it can be stored for 1 month or more in a refrigerator (at a temperature of 3 to 5 ° C.) if necessary.
Of course, in the claims, the higher the sterilization condition,
It can be said that the preservability is high. Regarding storage at room temperature, it is legally required to sterilize the product at 120 ° C for 4 minutes or more, and it is necessary to examine each case. However, in peeled potatoes, microorganisms mainly propagate on the surface. However, it tends to rarely propagate inside. For example, it is empirically possible to store for 1 month at 22 ° C. even under the sterilization condition of 115 ° C. × 15 minutes.

Next, the packaging materials will be described. For example, stretched nylon (hereinafter referred to as ONy) / unstretched polypropylene (hereinafter referred to as CPP), polyethylene terephthalate (hereinafter referred to as PET) / ONy / CPP, ON.
A multilayer laminate film having a layer structure of y / linear low-density polyethylene (hereinafter referred to as LLDPE) or the like is used, but in order to further improve the oxygen barrier property,
Ny coated with K (polyvinylidene chloride coated), PET inner surface with evaporated alumina or silica, or the intermediate layer made of ethylene oxide.
Vinyl acetate copolymer (trade name: Eval, Kuraray Co., Ltd.), polyvinylidene chloride, etc. added with a barrier layer such as ONy / Eval / CPP, ONy / polyvinylidene chloride / LLDPE It is also possible to use. Further, when transparency is not required, an aluminum layer (hereinafter referred to as Al)
Is more preferable, and PET / Al / CPP,
PET / Al / LLDPE, PET / ONy / Al / C
It can be used as a structure of PP, PET / ONy / Al / LLDPE, or the like.

The processed product of potatoes thus obtained can be used as it is for the same purpose as that of raw potatoes. However, when it is used as a raw material for retort foods, it is hardly boiled and has excellent taste. You can get potato retort food with potatoes. According to the method for processing potatoes as described above, over-sterilization like retort is not performed, so that potatoes have very little taste deterioration and discoloration. In addition, by heating in the above range, the preservability is dramatically improved as compared with raw potato. Therefore, when this is used as a raw material for a retort food, it is possible to obtain a potato-containing retort food that is not only very easy to handle but also has little simmering and taste.

Next, a general method for producing a potato-containing retort food product according to the present invention will be described. The retort pouch of the packaging material is filled with the potato product obtained by the present invention and, if necessary, other materials according to the compounding amount, and further, the seasoning liquid prepared by a conventional method is filled and then sealed. Then, after sterilizing under a retort condition with an F value of 4.0 or more, it can be cooled to obtain a potato-containing retort food product. Potato, curry, stew, minestrone, etc. can be mentioned as an example of the potato-containing retort food product obtained by the present invention.

[0013]

EXAMPLES Next, the present invention will be described in detail with reference to Examples. Example 1 1) peeled potatoes were added to a 0.1% aqueous solution of ascorbic acid.
After immersion for a period of time, polyethylene terephthalate 12 from the outside
μ, stretched nylon 15μ, polypropylene 60μ, each dry laminated with urethane adhesive, 4 pieces (about 300 g) are vacuum-packed in a packaging material made into a bag of 200 × 300 mm, and then placed in a water bath. 9
Heat sterilization was performed at 0 ° C for 20 minutes to obtain a potato product.

Example 2 The peeled potatoes were soaked in a 0.1% aqueous solution of ascorbic acid.
After soaking for 0 minutes, polyethylene terephthalate 1 from the outside
2 μm, stretched nylon 15 μm, polypropylene 60 μm, each dry laminated with urethane adhesive, 4 pieces (about 300 g) vacuum packed in a packaging material made into a size of 200 × 300 mm, and retort sterilized. The product was heated at 110 ° C. for 15 minutes with a machine to obtain a potato product.

Example 3 The peeled potatoes were added to a 0.1% aqueous solution of ascorbic acid to prepare a 1% solution.
After immersion for a period of time, polyethylene terephthalate 12 from the outside
μ, stretched nylon 15μ, polypropylene 60μ, each dry laminated with urethane adhesive, 4 pieces (about 300 g) are vacuum-packed in a packaging material made into a bag of 200 × 300 mm, and then placed in a water bath. 9
Boiling was carried out at 0 ° C. for 20 minutes to obtain a processed potato product.
This processed potato product was stored at 3 ° C. for 30 days.

Example 4 The peeled potatoes were soaked in a 0.1% aqueous solution of ascorbic acid.
After soaking for 0 minutes, polyethylene terephthalate 1 from the outside
2 μm, stretched nylon 15 μm, polypropylene 60 μm, each dry laminated with urethane adhesive, 4 pieces (about 300 g) vacuum packed in a packaging material made into a size of 200 × 300 mm, and retort sterilized. The product was heated at 110 ° C. for 15 minutes with a machine to obtain a potato product. This processed potato product was stored at 22 ° C. for 30 days.

Example 5 A peeled potato was peeled from the outside with polyethylene terephthalate 12 μ, drawn nylon 15 μ, and polypropylene 60 μ.
Each of them is dry-laminated with a urethane adhesive, and four (about 300 g) are vacuum-packed in a packaging material formed into a bag of 200 × 300 mm, and heated in a water bath at 90 ° C. for 20 minutes. Sterilization was performed to obtain a potato product. This processed potato product was stored at 3 ° C. for 30 days.

Comparative Example 1 Raw potatoes were used, and after peeling, the potatoes were divided into four equal parts to obtain processed potato products.

Comparative Example 2 A processed potato product obtained by peeling and dividing into four equal parts was thawed to obtain a processed potato product.

Comparative Example 3 Potatoes which had been subjected to retort sterilization at 120 ° C. for 30 minutes were divided into four equal parts to obtain processed potato products.

Comparative Example 4 The peeled potato was peeled from the outside with polyethylene terephthalate 12 μ, drawn nylon 15 μ, and polypropylene 60 μ.
Each of them was dry-laminated with a urethane adhesive and each of them was vacuum-packed with about 300 g of 4 pieces in a packaging material formed into a bag of 200 × 300 mm and stored at 3 ° C. for 10 days.

Test Example 1 The general viable cell count of each potato product obtained in Examples 1 to 5 and Comparative Examples 1 to 4 was measured by the standard agar plate culture method. The results are shown in Table 1. The unit of bacterial count (cf
u) means colony forming unit.

[0023]

[Table 1]

Test Example 2 Using 50 g of each potato product obtained in Examples 1 to 5 and Comparative Examples 1 to 4 above, a potov retort product was produced. The soup was prepared by the conventional method using the following formulation 1. Also,
In the ingredients of the following composition 2, potatoes were divided into 4 equal parts, onions were divided into 8 equal parts, carrots were chopped into 10 g, celery was cut into 2 to 3 mm, blanched with boiling water for 2 minutes, and drained. . Bacon was cut into 3 to 4 cm, and aluminum pouches were filled with ingredients and soup according to the following blending amounts and sealed. Then, after sterilizing under the conditions of 120 ° C. for 30 minutes, it was cooled to obtain a Potot retort product. The appearance of potatoes in the obtained product was observed, and the results are shown in Table 2.

Blend 1 (Soup Blend) Commercial broth 2.0% by weight Beef extract 0.5% by weight Salt 0.4% by weight Sugar 0.3% by weight Grated garlic 0.1% by weight Spices 0.1% by weight water 96. 6% by weight

Blend 2 (Product Blend) Potato (Examples 1 to 5 and Comparative Examples 1 to 4) 50 g Onion 40 g Carrot 30 g Celery 5 g Bacon 15 g Soup (blend 1) 140 g

[0027]

[Table 2]

[0028]

EFFECT OF THE INVENTION The processed potato product of the present invention has very good storability. Moreover, when it is used as a raw material for retort foods, it is possible to obtain potato-containing retort foods with little simmering and good taste and color.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yukinori Okazaki 5-3-1 Chiyoda, Sakado City, Saitama Prefecture Meiji Seika Co., Ltd. Food Research Institute (72) Inventor Katsunobu Ito 1-1, Tanikaga-cho, Shinjuku-ku, Tokyo No. 1 Dai Nippon Printing Co., Ltd. (72) Inventor Yaho Ono 1-1-1 Ichigaya Kagacho, Shinjuku-ku, Tokyo Dai-ni Printing Co., Ltd. (72) Inventor Kozo Mita Ichigaya Ichigaya, Shinjuku-ku, Tokyo Chome 1-1 No. 1 Dai Nippon Printing Co., Ltd.

Claims (3)

[Claims] 1. A processed potato product characterized by peeling raw potatoes, cutting them if necessary, vacuum packaging, and then heat sterilizing at 85 ° C. to 115 ° C. for 1 minute to 30 minutes. . 2. Raw potatoes are peeled off, cut if necessary, and added to a 0.01-1% solution of ascorbic acid for 10 minutes-
After dipping for 90 minutes, vacuum packaging, and heat sterilization at 85 ° C. to 115 ° C. for 1 minute or more and 30 minutes or less, a potato product. 3. A method for producing a potato-containing retort food product, which uses the processed potato product according to claim 1 or 2 as a raw material.