JPH1057021A - Raw material for potato soup - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a raw material for potato soup having dry texture, uniform quality and capable of mass-producing by including undamaged potato cell obtained by subjecting heat-treated potato to extruding treatment from fine holes in a prescribed amount. SOLUTION: This raw material for potato soup contains >=50% undamaged potato cell obtained by carrying out extruding treatment of heat-treated powder blowing potato type potato such as series of Baron potato from extrusion granulating machine equipped with a blade rotating in a screen having <=1mm hole diameter. Furthermore, the raw material of potato soup is cooked and processed into potato potage soup, vichyssoise soup, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a material for potato soup used for potato soup, for example, visissoise soup or potato potage soup.

[0002]

2. Description of the Related Art In the case of industrially producing a soup using potatoes as a raw material, conventionally, mashed potatoes are obtained by mechanically cutting with a mixer or the like or by coarsely crushing through large holes. Is used as a soup material.

[0003] That is, when mechanical cutting is performed for mass production, potato cells are crushed and the texture of the soup becomes too viscous, and when crushed coarsely, the potato cells become clumpy. However, it is not possible to obtain a potato soup with a smooth texture that is characteristic of potato soup, like potato soup offered at a famous restaurant, because it will have an unpleasant texture with roughness Have difficulty.

[0004] In addition, the cooking method that brings out the preferred texture is considered to be a secret of each restaurant, and the cooking method of potato soup is disclosed to the extent that it can be performed by ordinary people using ordinary equipment. There was no. Above all, in industrial production where it is essential to obtain large quantities and uniform quality products,
Establishing a method of treating a potato soup material having such a favorable texture was considered to be extremely difficult.

[0005]

An object of the present invention is to obtain a potato soup material having a smooth texture, which is a characteristic of the taste of potato soup.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies on the characteristics of potato soup having a favorable texture and obtained the following findings.

[0007] (1) The preferred texture of potato soup depends on the degree of damage to the fine structure and particles of the potato preserved in the soup.
When 0% or more is present, a favorable texture is given.

(2) The fine structure and the state of the potato, which are the basis of the preferred texture, can be reproducibly obtained by extruding the raw material potato from the pores.

(3) When using a potato soup material that has been subjected to the above-mentioned treatment, when cooking and manufacturing a large amount of potato soup in a food factory, the food has a uniform quality and a favorable texture without failure. Potato soup can be cooked and manufactured, and the potato soup material used for the potato soup can be easily produced on a mass production scale.

The present invention has been completed based on these findings.

That is, the invention according to claim 1 is a potato soup material having a favorable texture and having 50% or more of undamaged potato cells obtained by extruding heat-treated potatoes from pores.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The potato soup material of the present invention is obtained by heating a raw material potato through a mash process.

The potato used as the raw material potato may be any kind of potato, but preferably a so-called powdered potato type potato when cooked and heated.

Prior to the heat treatment, the raw material potatoes are preferably cut into as uniform a size as possible, for example, 1 cm square. When the size of the raw material potatoes is relatively small and almost the same, there is no particular need to crack them.

The heat treatment refers to a heat treatment in which most of the starch contained in the raw material potato is turned into α. There is no particular limitation on the heat treatment means and heating method at that time. For example, any heating such as ripening in the presence of an appropriate amount of water, steaming in contact with heated steam, and electromagnetic wave heating in a state containing a necessary amount of water can be applied. However, excessive heat treatment that remarkably destroys the tissue of the raw material potato and releases most of the starch granules from the tissue is not appropriate. When the cells are destroyed, the texture of the potato soup material, that is, the texture of the potato soup, changes significantly, and the favorable "smoothness" is impaired, resulting in a sticky, glue-like texture. Processing should be avoided.

The potatoes heat-treated by the above method are kneaded using a device for extruding through the fine holes, for example, an extrusion granulator provided with rotating blades inside a screen, an extruder for applying a vertical pressure, and other extruders. Extrude vertically out of the pore screen without the need. The pore size of the pore screen is preferably 1 mm or less.

The potato treated by the above method does not allow the potato cells to adhere to each other, and enables good dispersion in the soup. Also, potatoes and potatoes using the product
The soup has no stickiness and has a smooth and pleasant texture.

The potato soup material of the product obtained upon completion of the extrusion process is immediately cooked and processed into various potato soups such as potato, potage soup, and visissoise soup. It is also used as a link between various potage soups.

Therefore, the above-mentioned method makes it possible to industrially produce a smooth potato soup material.

Hereinafter, the present invention will be described with reference to examples. The present embodiment does not limit the technical scope of the present invention.

[0021]

【Example】

== Production example of potato soup material == 2 kg of potatoes of Hokkaido "Baron" kind was carefully washed with water.
Peeled, cut into about 1 cm squares, and boiled in a large pot with boiling water for 15 minutes under boiling water. After boiling, the contents of the large pot were opened in a colander and water was separated and removed.

The potatoes scooped up from the colander with a perforated scoop were filled in a cylindrical screen of an extrusion granulator (manufactured by Hata Iron Works) while the temperature did not drop. And 4 in the screen
The potatoes were extruded from the pores of the screen by rotating the blades. At that time, the rotation speed of the blade was 86 r.p.
m., the clearance between the blades and the screen was 5 mm.

The potato soup material discharged from these pores was used as a test section, the one obtained by mechanical cutting was used as a control section 1, the one obtained by coarse crushing was used as a control section 2, and a professional hand-made. The control was designated as control zone 3 and served to seven panelists, who were asked about the feeling of eating, especially the texture. The evaluation items were "fineness", "smoothness", "easiness of swallowing", and "comprehensive score", and each panelist used an evaluation method that gave a maximum of 5 points for each evaluation item. Table 1 shows the highest score, the lowest score, and the average score (rounded value) obtained by subtracting one score for each evaluation item.

[0024]

[Table 1]

As shown in Table 1, the scores of the potato and soup materials in the test section were excellent in all the evaluation items, and were equivalent to those of professional handmade ones.

Table 2 shows the ratio of the number of intact cells to the total number of cells observed and counted under a 10-fold magnification microscope. Table 2
The middle “A” indicates a range having a favorable texture as a potato soup material, that is, a range in which the ratio of the number of intact cells is 50% or more. In Table 2, "B" indicates a range where the ratio of the number of undamaged cells is 50% or less.

[0027]

[Table 2]

The potato soup material of the present invention is
The soup was cooked and processed, and its apparent viscosity is shown in FIG. The apparent viscosity was measured with a concentric cylindrical Rotoscos viscometer. In FIG. 1, the black columns indicate the test plots (using the potato soup material of the present invention), the white columns indicate the control plots 1 (using the potato soup material obtained by mechanical cutting), and the hatched columns indicate the control plots 3 (the potatoes prepared by the professional handmade)・ Using soup material). The vertical axis in FIG. 1 indicates the viscosity expressed in centipoise (cP).

As shown in FIG. 1, the test plot (potato of the present invention)
The soup material used was a potato soup having a viscosity of about 150 cP, and a potato soup having a viscosity equivalent to that of the control section 3 (using a potato soup material handmade by a professional) was obtained.
On the other hand, in the control section 1 (using potato soup material by mechanical cutting), only a potato soup having a high viscosity of 300 cP was obtained. In contrast, the control section 2 (using the material for potato soup by the coarse crushing treatment) was a non-uniform potato soup and could not be measured.

[0030]

As described above, the potato soup cooked and processed using the potato soup material of the present invention has a smooth and pleasant texture.

[Brief description of the drawings]

FIG. 1 is a column diagram showing the apparent viscosity of potato soup.

Claims (1)

[Claims] 1. A potato soup material having 50% or more of undamaged potato cells obtained by extruding heat-treated potatoes from pores.