JPH09196A - Raw material for instant formed potato and production of food using the same - Google Patents

Abstract

PURPOSE: To obtain a raw material for instant formed potato excellent in keeping quality and simpleness, capable of producing a food product having a texture, of same level as that of a formed potato food product produced by using fresh small strips of potato or sliced potato and provide a method for producing the raw material. CONSTITUTION: A raw material for instant formed potato is obtained from at least dried small strips of potato and/or dried sliced potato and potato flake and/or potato granule, and the raw material for instant formed potato composed of at least dried small strips of potato and/or dried sliced potato and potato flake and/or potato granule is mixed and kneaded with a liquid ingredient, and then, the mixture is formed and cooked by heating or formed simultaneously with heat-cooking to produce a food using the raw material for instant formed potato.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a material for instant molded potato useful for manufacturing a molded potato food and a method for manufacturing a molded potato food using the material, more specifically,
A material for instant molded potatoes that is excellent in storability and convenience, and that can produce foods with the same level of texture as the molded potato foods produced using raw shredded or sliced potatoes, and the production of foods using these materials It is about the method.

[0002]

2. Description of the Related Art Molded foods of shredded or sliced potatoes include, for example, hash potatoes (also called hash browns) that are cooked by binding the shredded potatoes to each other, and then cooked into a frying pan. It is generally known that roasties and the like are formed by binding potatoes to each other while heating and cooking on the table. Unlike the so-called mashed potatoes, so-called mashed potatoes, such foods retain fiber without destroying the bond between tissues and are widely popular as foods that can enjoy a unique crisp texture. Has been.

[0003] Regarding the molded food of shredded or sliced potato, a processing technique for improving taste, workability and the like has already been reported. Specifically, for example, the raw potato is heated to a degree of alpha conversion of 60 to 70% before the shredding step, further shredded, and then dried at a low temperature of 70 ° C to reduce the water content of the potato to 60 to 75%. Adjust to
A method for producing a hash potato by molding and processing this (Japanese Patent Publication No. 6-59183) has been proposed.

However, in the production of shredded potato molded foods such as the above-mentioned hash potatoes,
It took a lot of time and effort to adjust the potato into an appropriate form such as washing of potato, peeling, removal of sprouts, and shredding.

Therefore, the inventors of the present invention are not limited to the conventional method for manufacturing potato-molded foods, and use an adjusted potato product which has been shredded in the form of shreds or slices as raw material potatoes and dried. The potato-shaped food was manufactured simply and easily in a short time. However, when a molded food is produced using the above-mentioned dried potato, the fibrous material of the dried potato shredded at the contact surface with the heating medium during heating is charred and charred, and the teeth have a crunchy and hard texture. There was a problem that it would be a bad thing.

On the basis of such a situation, the present inventors have
With the aim of developing a molded potato food that can easily and quickly produce a molded food of shredded or sliced potatoes and does not char the fibrous material of potatoes during heating and cooking. Researched. As a result, as a material that can instantly produce molded potato foods,
Dry shredded potatoes and / or dried sliced potatoes are added to the raw material, and further a specific component is added, and the specific component is adhered to the surface of the dried potato during cooking, and is interposed between the dried potato and the heating medium. It was found that the desired purpose can be achieved without impairing the original flavor of potatoes by virtue of the fact that the present invention has been completed, and the present invention has been completed.

[0007]

That is, the present invention provides:
It is an object of the present invention to provide a material for instant-molded potatoes, which is capable of producing molded potato foods easily and in a short time.

[0008] The present invention also provides a material for instant molded potatoes, which has a sufficient original flavor of potatoes and has a good texture comparable to that of molded potato foods produced using raw potatoes. With the goal.

Further, the present invention provides an efficient method for producing a food which has a sufficient original flavor of potato and has a good texture comparable to that of a molded potato food produced using raw potato. The purpose is to do.

[0010]

The first aspect of the present invention for achieving the above object comprises at least dried shredded potatoes and / or dried sliced potatoes and potato flakes and / or potato granules. It is a featured material for instant molded potatoes.

Further, the raw material for instant molded potatoes according to claim 1, characterized in that the content of potato flakes and / or potato granules is 10 to 50% by weight based on the dry potatoes.

Furthermore, after adding and mixing a liquid component to a material for instant-molding potatoes, which is composed of at least dried shredded potatoes and / or dried sliced potatoes and potato flakes and / or potato granules, it is then molded and cooked. Alternatively, it is a method for producing a food using an instant-molded potato material, which is characterized in that it is molded simultaneously with cooking.

Next, the present invention will be described in more detail. Dried shredded potatoes in the present invention, and dried sliced potatoes are washed, peeled, shredded raw potatoes that have undergone pretreatment such as bud removal into shredded or sliced forms,
Then, this is boiled or boiled, and then the water content is adjusted to 9% or less by a method such as hot air drying, reduced pressure drying, vacuum drying, and infrared drying to provide storage stability.

The size of the dried potato is not particularly limited as long as it is recognized as a shredded shape or a sliced shape, but preferably in the case of shredded shape, length × width × thickness 10 x 2 x 1-40 x 5 x 4 mm
The range can be illustrated. In the case of slices, the length x width x thickness is 3 x 3 x 1 to 10 x 10 x
A range of 4 mm can be exemplified. This makes it possible to obtain a potato-molded processed food which is excellent in binding property during molding and has a crisp and unique texture.

Length x width of dried shredded potatoes, or
If the length × width of the dried sliced potatoes is too large than the above range, the binding property is poor and molding tends to be difficult. On the other hand, if it becomes too small, it will be difficult to feel the crispy and unique texture. On the other hand, if the thickness of the dried potatoes is too thicker than the above range, it becomes difficult for the water to be absorbed even in the center of the dried potatoes, and the fibers tend to be charred during heating and cooking. On the other hand, if the thickness is too thin, it will be difficult to feel the unique crisp texture.

In addition to the above-mentioned dried potato, any raw material that can be used in the present invention can be optionally used as long as it is generally used for foods. For example, in addition to seasonings and spices such as sugar, salt, sodium glutamate, and the like, pigments and the like may be included, and may be appropriately mixed according to taste.

In the present invention, in addition to the above-mentioned dried potato, potato starch, pregelatinized starch such as corn starch, etc. can be used. When the above-mentioned pregelatinized starch is added to the raw material for the instant potato-molded processed food material, by adding a liquid component to the raw material, the consistency is increased and the binding property between the dried potatoes is increased, and the molding and its shape are improved. Can be held more easily. Further, the pregelatinized starch is preferably added in the range of 2 to 25% by weight with respect to the entire material for instant potato forming processed food.

When the proportion of the above-mentioned pregelatinized starch becomes too large,
There is a tendency that the consistency becomes stronger and the food texture becomes sticky, making it difficult to obtain a crispy and crisp texture. On the contrary, if the ratio is too small, it becomes difficult to obtain the effect that molding and holding of the shape can be performed more easily. Further, in the present invention, non-pregelatinized starch can also be used. In this case, the viscosity is improved during the heat treatment, which is particularly useful for molding simultaneously with cooking.

Further, even if a thickening agent such as carrageenan, gelatin, guar gum, locust bean gum, xanthan gum is added to the raw material of the instant potato-molded food material, the food can be easily molded and its shape can be maintained. You can In this case, the thickening agent may be added in the range of 0.5 to 5.0% by weight based on the total material for instant potato processed food.

If the proportion of the above-mentioned thickening agent is too large, the food texture tends to be sticky, and it tends to be difficult to obtain a crispy and crisp texture. On the contrary, if the ratio is too small, it becomes difficult to obtain the effect that molding and holding of the shape can be performed more easily.

The present invention is characterized in that potato flakes and / or potato granules are added to the material for instant molded potatoes including dried shredded potatoes and dried sliced potatoes. That is, the potato flakes and / or potato granules added to the above materials are
It adheres to the surface of the sliced or sliced dried potato and is interposed between the dried potato and the heating medium. Thereby, it is possible to effectively suppress the dehydration and carbonization of the fibrous material of the dried potato caused by the direct contact between the dried potato and the heating medium. Also, the potato flakes and / or potato granules do not adversely affect the dried potatoes in terms of flavor. Therefore, according to the present invention, a food having a crispy and crisp texture at the same level as that of the molded potato food produced using raw potatoes is obtained without impairing the original flavor of potatoes.

The potato flakes used in the present invention mean that cells are strengthened as much as possible in the production process,
It is obtained by suppressing cell rupture and suppressing gelatinization damage due to elution of amylose by adding monoglyceride (eg, glycerol monopalmitate), etc., and drying it with a film dryer such as a drum dryer or a hot roller. is there.

The potato granules are prepared by returning fully dried potato granules to steamed potatoes until the water content (35-45%) is reached so that the cells can be pulverized without rupture. In this case, a means for immobilizing free amylose with monoglyceride or the like may also be used together). It is obtained by crushing cells so as not to rupture them and then drying them in such a manner that they do not bind again to form a lump.

The above-mentioned potato flakes and / or potato granules are preferably contained in the raw material for the instant-molded potato in an amount of 10 to 50% by weight, more preferably 20 to 40% by weight, based on the dried potato. By adding it, the intended purpose can be achieved more effectively.

When the above-mentioned ratio is too large, the crisp and peculiar texture of the molded potato food is hard to be felt, and the texture tends to be crushed and soft. On the other hand, if the proportion is too small, carbonization and charring of the fibrous material of the shredded or sliced dried potato become remarkable during heating and cooking, and the crunchy and hard texture deteriorates the teeth, which is not preferable.

A specific method for producing such a material for instant-molded potatoes is, for example, a method in which various raw materials are batch-mixed with an ordinary powder mixing apparatus such as a V-type mixer or a ribbon mixer. Alternatively, these may be sequentially added. Alternatively, considering the specific gravity separation of the dried potatoes before filling the package or container and other raw materials, these are separately adjusted and filled into separate packages or containers so that they can be mixed and used during cooking. You may set it.

Next, a method for producing a molded potato food product using the instant molded potato material of the present invention will be described. In the production method of the present invention, first, a liquid component such as water or milk is added to and mixed with a material for instant molded potato. In this case, the amount of the liquid component added to the material may be arbitrary, but is, for example, 2.5 to 1 part by weight of dried potato.
4.5 parts by weight, more preferably 3.0 to 4.0 parts by weight is preferably added. As a result, the dried potatoes can sufficiently absorb water, and a processed food of juicy and moderate softness can be obtained.

If the amount of the liquid component added exceeds the above range, the proportion of the solid raw material tends to decrease, the moldability tends to be poor, and the texture tends to be too soft. On the other hand, if the addition amount of the liquid component is too less than the above range, the dried potatoes cannot absorb water sufficiently, the food becomes dry, and the binding property between the dried potatoes tends to be poor. There is. In addition, water for the instant molded potato material,
After adding and mixing the liquid component such as milk, it is preferable to allow the liquid component to sufficiently adapt to the material by leaving it for a while.
In this case, 5 minutes is sufficient as the leaving time.

The mixture obtained by adding and mixing the liquid component to the above-mentioned instant-molded potato material is then molded into a desired size and then cooked by using a frying pan, an oven, a hot plate, or the like, or By simply molding at the same time as heating and cooking, it is possible to easily manufacture a molded potato food product in a short time. In this case, the cooked potato food can be cooked under any conditions, for example, 120
The temperature may be in the range of up to 240 ° C for about 5 to 25 minutes, and the food may be turned over so that the food is uniformly browned.
Further, when the above-mentioned molded potato food is molded into a plate shape, it is preferable that the thickness is not more than 15 mm. As a result, the heat can be efficiently and sufficiently transmitted to the inside of the food without burning the surface of the food, and the crunchy texture can be uniformly applied.

[0030]

Example 1 30 parts by weight of potato flakes and 10 pregelatinized starch
A material for instant-molding potatoes was prepared, which consisted of 100 parts by weight of dried shredded potato and 100 parts by weight of uniformly mixed parts by weight, 2 parts by weight of salt, 0.3 parts by weight of spice, and 5 parts by weight of milk powder.

Next, 147.3 g of the obtained material is mixed with 4 parts of water.
After adding 00 g, the mixture was blended well for 10 minutes, and then divided into 5 pieces so as to be approximately even, and molded to have a thickness of 10 mm. Approximately 150 to 200 ° C on a frying pan
After heating for 4 minutes until the bottom surface was lightly browned within the above range, it was turned over and further heated for 3 minutes to obtain a molded potato food. The obtained food has a sufficient original flavor of potato,
Moreover, it had a good texture very close to that of hash potatoes produced using raw shredded potatoes.

[0032]

Example 2 A material for instant molded potatoes was produced in the same manner as in Example 1 except that 30 parts by weight of potato granules were used instead of potato flakes. Then, it carried out similarly to Example 1, and obtained the molded potato food. The obtained food had a sufficient original flavor of potato and had a good texture very close to that of hash potato produced using raw shredded potato.

[0033]

Example 3 A material for instant molded potatoes was produced in the same manner as in Example 1 except that 15 parts by weight of potato flakes and 15 parts by weight of potato granules were used instead of 30 parts by weight of potato flakes. Then, it carried out similarly to Example 1, and obtained the molded potato food. The obtained food had a sufficient original flavor of potato and had a good texture very close to that of hash potato produced using raw shredded potato.

[0034]

Comparative Example A material for instant molded potato was produced in the same manner as in Example 1 except that potato flakes and potato granules were not used. Then, it carried out similarly to Example 1, and obtained the molded potato food. The obtained food had a fibrous character of shredded potato, which was charred and scorched, and had a crunchy, hard texture, and had poor bruises.

[0035]

INDUSTRIAL APPLICABILITY According to the present invention, by adding potato flakes and / or potato granules to dried shredded potatoes and / or dried sliced potatoes, it is possible to produce a molded potato food product simply and in a short period of time. You can get the material.

Further, there is obtained a material for instant-molded potatoes which has a sufficient original flavor of potatoes and can produce a food having the same level of texture as a molded potato food produced using raw shredded or sliced potatoes. be able to.

Further, it is possible to efficiently produce a food having a sufficient original flavor of potato and having the same good texture as the molded potato food produced using raw shredded or sliced potato. .

Claims (3)

[Claims] 1. A material for instant molded potatoes, which comprises at least dried shredded potatoes and / or dried sliced potatoes and potato flakes and / or potato granules. 2. The material for instant-molded potatoes according to claim 1, which contains 10 to 50% by weight of potato flakes and / or potato granules with respect to the dry potatoes. 3. After adding and mixing a liquid component to a material for instant-molding potatoes comprising at least dried shredded potatoes and / or dried sliced potatoes and potato flakes and / or potato granules, then this is molded and cooked or cooked. Alternatively, a method for producing a food using an instant-molded potato material, which is characterized in that it is molded at the same time as cooking.