JPH11103812A - Dried potato - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain dried potato extremely rapid in restoring property in the case restored with water and exhibiting texture of potato itself which is not soggy. SOLUTION: This dried potato is dried product of potato cut into blocks and comprises aggregate of cell having 50-250 μm average diameter and aggregate of the cell forms lamellar structure having spaces with 100-1,000 μm width and has 10-50 wt.% oil content and <=10 wt.% water content. The dried potato can be produced by successively subjecting cut pieces of potato to boiling treatment, freezing treatment and frying treatment under 700-760 mmHg reduced pressure at 70-95 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dried potato which rehydrates very quickly and has a texture which is remarkable by rehydration.

[0002]

2. Description of the Related Art Conventionally, dried potatoes produced by subjecting cut pieces of potatoes to frying with oil or freeze-drying are used as croutons or snacks to eat as they are, or various food ingredients after reconstitution. Used as instant potatoes.

[0003] As a method for producing dried potatoes, more specifically, in the case of frying, potatoes are first cut to a predetermined size, and the cut pieces are subjected to blanching treatment with a saline solution or the like, and then are subjected to reduced-pressure frying (reduced pressure). Degree 5-200mmH
g, oil temperature of about 80 to 230 ° C.) (JP-A-8-7)
0811, JP-A-60-47653, etc.)
And the freezing process (−16 to −20) after the blanching process.
C., 16-20 hours), and then vacuum fry (60-7 hours).
5 mmHg (i.e., the degree of decompression is 700 to 685 mmHg),
100-110 ° C.) (JP-A-54-11345).
No. 9) is known.

Further, as a method by freeze-drying, more specifically, a cut piece of potato is rapidly cooled after blanching, and then freeze-dried in a vacuum (Japanese Patent Laid-Open No. 6-4).
No. 6788) is known.

[0005]

However, dried potatoes manufactured by the conventional frying process have a problem in that they have poor resilience when water is reconstituted and do not have the original texture of cooked potatoes. In addition, there is a problem that if the food is eaten as it is without returning the water, the texture becomes gritty.

[0006] Dried potatoes produced by freeze-drying also have poor restoring properties, and when hot water is used for a long time to rehydrate, they have a problem that they become gelatinized and have a sticky texture. There was a problem that if you eat it without it, it would be powdery.

An object of the present invention is to solve the problems of the prior art as described above, and to provide a dried potato which has an extremely fast restoring property when reconstituted with water and can enjoy the original texture of heated potatoes. Aim.

[0008]

As a result of observing the structure of a conventional dried potato under a microscope, the present inventors have found that the dried dried potatoes have a cell adhesion even after reconstitution because the cells are stuck together. It has been found that since water does not penetrate in between, the resilience is poor, and if the food is eaten as it is, it has a rough texture. Further, in the dried potatoes by the conventional freeze-drying treatment, the aggregate of the cells has a layered structure having a gap of 25 to 50 μm, but the size of the gap is not sufficient, so that the restorability is poor, and It has been found that the reason why the dried potatoes by the dry treatment are gelatinized by reconstitution with water and have a sticky texture is that the cell surface is not coated with oil.

[0009] In order to make the dried potatoes quickly return to the water and give the dried potatoes a chewy texture by the rehydration, the cell tissues constituting the dried potatoes are
It has been found that it is effective to form a layered structure having specific voids and to make the oil content and the water content in specific ranges effective. Thus, the dry potato of the present invention has been completed. Furthermore, in order to produce such dried potatoes,
It is preferable to sequentially perform the boil treatment, the freezing treatment, and the reduced pressure frying. In particular, it has been found that it is effective to perform the reduced pressure frying under specific conditions, thereby completing the production method of the present invention.

That is, the present invention relates to a dried product of potatoes in their original form or potatoes cut into blocks, wherein the dried potatoes comprise an aggregate of cells having an average diameter of 50 to 250 μm, and The aggregate is 100 ~
The present invention provides a dried potato having a layered structure having voids of 1000 μm, wherein the dried potato has an oil content of 10 to 50% by weight and a water content of 10% by weight or less.

[0011] Potatoes in their original form or cut potatoes are subjected to boiling treatment, freezing treatment,
The present invention provides a method for producing dried potato, characterized by sequentially performing reduced pressure frying at a temperature of 70 to 95 ° C. at a temperature of 70 to 95 ° C.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.

The dried potatoes of the present invention are dried potatoes in their original form or potatoes cut into blocks. By making the original form or the block form, instead of the flakes such as potato chips or the mashed potato material, it is possible to enjoy the original texture of heated potatoes after reconstitution.

Here, the block shape means a shape having a thickness larger than a flake shape or a flake shape, and other shapes are not particularly limited. For example, various shapes such as a polyhedral shape such as a substantially tetrahedron and a dodecahedron, a spherical shape, a columnar shape, and a comb shape are included.

The size of the potatoes in their original form or cut into blocks is preferably not less than one bite, not preferably too small, as the size of the raw potatoes before boiling. Also, it is not preferable to make it too large. Since the surface of the dried potatoes after reconstitution is slightly harder than the inside, if the size of the potatoes is too small, the surface area becomes too large and the ratio of the hard portions becomes excessively large, so the original potatoes It is difficult to obtain a feeling of tingling. On the other hand, if the size of the potatoes is excessively large, a feeling of muffledness can be easily obtained, but it is not preferable because a long time is required for producing dried potatoes. More preferably, each of the potatoes, which is in its original form or cut in a block shape, has a preferable size of 1 to 100.
cm ^3, and particularly preferably ³ to 60 cm ³ ( ³ to 70 g) in terms of texture and production.

The raw potatoes are not particularly limited, such as baron, make-in, Norin 1, and various potatoes can be used.

The dried potato of the present invention is obtained by, for example, an electron micrograph of the cell structure of the dried potato of Example 1 in the section of [Example] to be described later (FIG. 1 (a) internal photograph, FIG. b) Cells have an average diameter of 5
One of the features is that the aggregate of cells having a thickness of 0 to 250 μm forms a layered tissue having a void having a width of 100 to 1000 μm. This void is thought to be after the moisture of the raw potatoes has drained. In the dried potato of the present invention, since the voids have such a size, water infiltrates from the voids when the water is returned, and the restoration is performed very quickly. Also, unlike conventional mashed potato reshaped products, in the dried potato of the present invention, the arrangement state of the potato cells is maintained as much as possible with respect to the arrangement state of the raw potatoes, so after reconstitution, heated potatoes The original texture is exhibited.

On the other hand, FIG. 3 is an electron micrograph of the cell structure of the dried potato of Comparative Example 4 in the section of [Example] to be described later (FIG. 3 (a) internal photograph, FIG. 3 (b) surface photograph). 4), the outline of each cell becomes unclear, and as shown in the close-up photograph of FIG. Is inferior. For example, even when immersed in water at about 55 ° C., the texture does not return, resulting in a gritty texture, and when immersed in water at 70 ° C. or more, the texture becomes crisp and a crisp texture cannot be obtained. On the other hand, as shown in FIG. 5 (internal photograph of FIG. 5 (a) and surface photograph of FIG. 5 (b)) which are electron micrographs of the cell structure of the potato of Comparative Example 1, there was sufficient space in the cell aggregate. If not, the restoration by water reconstitution is slow, and after the water reconstitution, the texture is not obtained, and the powdery and greasy texture is exhibited.

The dried potato of the present invention is characterized in that it contains an oil content of 10 to 50% by weight, preferably 15 to 30% by weight, and a water content of 10% by weight or less, preferably 5% by weight or less. One.

As described above, by drying to a water content of 10% by weight or less, the resilience by returning water is improved. And, combined with the above-described effect of the voids of the cell aggregate, the dried potato of the present invention absorbs moisture by, for example, immersing it in 70 ° C. fresh water for 5 seconds or immersing it in 55 ° C. fresh water for 10 seconds. As a result, it exhibits excellent restoring property that the weight becomes twice or more.

Further, since the dried potato of the present invention contains an oil, it is prevented from having a sticky texture after water reconstitution, so that the dried potato can exhibit a textured texture. On the other hand, those containing no oil, such as Comparative Example 1 described later, have a sticky texture after rehydration.

The dried potato of the present invention having such excellent restoring properties can be produced, for example, by the method for producing a dried potato of the present invention described below.

In the method for producing dried potatoes according to the present invention, the potatoes or the cut pieces of the potatoes are subjected to a boil treatment, a freezing treatment, and a reduced pressure frying treatment in this order. As cut pieces, peeled potatoes may be 1 to 100 cm if necessary.
Cut into ³ , especially 3 in terms of texture and production
A piece cut into a block piece of ｃｍ60 cm ³ ( ^{3 to} 70 g) can be used.

The boil treatment is performed for the purpose of inactivating the enzyme, preventing browning or flavoring, and includes a usual blanching treatment. In the production method of the present invention, the boil treatment is, for example, in a 3% by weight or less saline solution.
It is good to boil at 84 to 100 ° C for about 10 to 30 minutes.

After the boil treatment, drain the water. During this draining, the potatoes are steamed and the crude heat is removed.

In the freezing treatment, individual cells are converted into single particles,
Performed to create gaps between cells. If the next reduced-pressure frying treatment is performed without performing the freezing treatment, the cells stick together and the boundaries between individual cells become unclear, and excessively large voids are formed, resulting in poor resilience when water is returned. .
For example, when immersed in water at about 55 ° C., the texture does not return and the texture becomes rough, and when immersed in water at 70 ° C. or more, the texture becomes crisp and the texture becomes crisp. Absent.

The conditions for the freezing treatment are, for example, -10
What is necessary is just to perform the process which makes it reach freezing below freezing. It is not necessary to maintain the frozen state for a long time after the temperature is once reached to -10 ° C or lower, and the frozen state may be kept for a long time after the freezing.

The vacuum fry has a width of 100
This is performed to form a gap of about 1000 μm. In the production method of the present invention, the reduced-pressure fry is
To 760 mmHg (that is, the pressure in the system is 60 mmHg or less), more preferably 740 to 760 mmHg.
One of the features is that the process is performed at a temperature of 70 to 95 ° C, more preferably 75 to 85 ° C. The conditions of the reduced pressure frying are lower pressure and lower temperature in the system than in the conventional frying process. In the present invention, the above-described voids are formed in the aggregate of cells by the reduced pressure frying process,
Potatoes can be prevented from burning.

The processing time of the reduced pressure fry is as follows:
It is appropriately determined according to the temperature, the size of the cut piece, the processing amount, and the like. For example, potatoes may have a raw cut piece size of 20
When it is で 30 g, the reduced pressure frying time can be about 1 to 2 hours.

After frying under reduced pressure, oil is drained by a conventional method. For example, it can be performed by centrifugation (80 G × 10 minutes).

The dried potato obtained as described above is
Since the resilience at the time of reconstitution is extremely good, and after the reconstitution, it has the original texture of heating, it is useful as an instant foodstuff used for potato salads and the like. In addition, even if the food is eaten as it is without returning the water, it becomes a delicious snack.

[0032]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments.

Example 1 Baron potatoes were peeled and cut into block pieces of 20 to 30 g. This was boiled with 1% saline at 90 ° C. for 15 minutes, drained, steamed during this draining, and the crude heat was removed. Next, this was frozen at −30 ° C. for 12 hours, and then, was subjected to reduced pressure frying (decompression degree: 760 mmHg, temperature: 80 ° C.).
C.) for 2 hours. Then, the potatoes after the reduced-pressure frying were drained by centrifugation (80 G × 10 minutes) to obtain dried potatoes.

The water content of the obtained dried potato was 1% by weight and the oil content was 28% by weight. Further, when microscopic observation of the surface and the inside cell structure of the dried potato was performed, as shown in the electron micrograph of FIG. 1 and the close-up photograph of the surface of FIG.
Each cell had a diameter of about 50 to 250 μm, and the aggregate thereof was a layered tissue having voids with a width of 100 to 1000 μm.

Comparative Example 1 Baron potato was peeled in the same manner as in Example 1 to obtain 20 to 30 g.
, And the resulting block pieces were boiled with 1% saline at 90 ° C. for 15 minutes, frozen at −30 ° C. for 12 hours, and then freeze-dried in vacuum (decompression degree: 760 mmH).
g, 40 ° C.) to obtain a freeze-dried (freeze-dried) potato.

When the surface and the inside of the obtained freeze-dried product were observed with a microscope, almost no void was observed in the aggregate of cells as shown in the electron micrograph of FIG.

Examples 2 and 3, Comparative Examples 2 to 6 The processing time of each step of boil treatment, freezing treatment (−30 ° C., 12 hours), and reduced pressure frying treatment (decompression degree: 760 mmHg, temperature: 80 ° C., 2 hours) A dried potato was produced in the same manner as in Example 1 except that the presence or absence of the step was changed as shown in Table 3.

For the dried potato obtained in Comparative Example 4, a micrograph and a close-up photograph of the surface of the cell structure were taken. This is shown in FIGS.

Evaluation (1) Potato Restorability The dried potatoes obtained in Example 1 and Comparative Example 1 were subjected to a water return treatment for a predetermined time (5 to 20 seconds) and a predetermined temperature as shown in Table 1, respectively. No. hot water (55-85 ° C.), raised in a colander and drained for 1 minute. Next, the potatoes after the water return treatment were cut and divided into two equal parts, and the cut end was observed. Here, the portion that has returned to water refers to a portion that has absorbed water and has a texture like boiled potatoes.

：: When the area where water is returned is 100% Δ: When the area where water is returned is 80% or more and less than 100% ×: When the area where water is returned is less than 80% It is shown in FIG.

[0041]

[Table 1] Hot water temperature 55 ° C / hot water time (second) 5 10 15 30 60 90 90 120 Example 1 △ ○ ○ ○ ○ ○ ○ Comparative example 1 × × × × × △ ○ Hot water temperature 70 ° C / hot water time (second) 5 10 15 30 60 90 120 Example 1 ○ ○ ○ ○ ○ ○ ○ Comparative Example 1 × × × × △ △ ○ Hot water temperature 85 ° C / hot water time (sec) 5 10 15 30 60 90 120 Example 1 ○ ○ ○ ○ ○ ○ ○ Comparative Example 1 × × × × △ △ ○

(2) Water Absorption of Potato The dried potatoes obtained in Example 1 and Comparative Example 4 were subjected to a water return treatment for a predetermined time (5 to 15 seconds) and at a predetermined temperature as shown in Table 2, respectively. It was immersed in hot water (55-85 ° C.), raised in a colander, and drained for 1 minute. Then, based on the weight ratio of the potato after the water return treatment to that before the water return treatment, the water absorption was evaluated according to the following criteria.

：: [weight after water return treatment] / [weight before water return treatment]>
In the case of 2: ×: [weight after water return treatment] / [weight before water return treatment] ≦
Table 2 shows the results. In addition, the numerical value in the parenthesis in a table | surface is the weight ratio of the potato after a water return process with respect to before a water return process.

In Examples 2 and 3, and Comparative Examples 1 to 3 and 5 and 6, a water return treatment of immersing in water at 85 ° C. for 10 seconds was performed in the same manner as in Example 1, and the water absorption was evaluated. Table 3 shows the results. Table 3 also shows the results of Example 1 and Comparative Example 4.

(3) Texture As shown in Table 2, the dried potatoes obtained in Example 1 and Comparative Example 4 were subjected to a hot water treatment at a predetermined temperature (5 to 15 seconds) as shown in Table 2, respectively. (55-85 ° C.), raised in a colander and drained for 1 minute. Then, the texture of each potato after the water return treatment was determined. Table 2 shows the results.

Further, in Examples 2 and 3, and Comparative Examples 1 to 3, 5 and 6, a water return treatment of immersing in water at 85 ° C. for 10 seconds was performed in the same manner as in Example 1, and the texture was evaluated. Table 3 shows the results. Table 3 shows Example 1 and Comparative Example 4.
Are also shown.

[0047]

[Table 2] Hot water temperature 55 ° C./watering time (second) 5 10 15 Example 1 Water absorption (weight ratio) ○ (2.7) ○ (3.3) ○ (2.8) Texture A little thin Hokuhoku Hokuhoku Comparative Example 4 Water absorption (weight ratio) ) × (1.5) × (1.6) × (1.6) Texture Garigari Garigari Garigari hot water temperature 70 ° C / watering time (sec) 5 10 15 Example 1 Water absorption (weight ratio) ○ (2.7) ○ (2.6) ○ (2.8) Texture Hokuhoku Hokuhoku Hokuhoku Comparative Example 4 Water Absorption (Weight Ratio) × (1.5) × (1.6) × (1.6) Texture Garigari Crispy Crispy Hot Water Temperature 85 ° C / Baking Time (sec) 5 10 15 Examples 1 Water absorption (weight ratio) ○ (2.9) ○ (2.9) ○ (2.8) Texture Hokuhoku Hokuhoku Hokuhoku Comparative Example 4 Water absorption (weight ratio) × (1.5) × (1.5) × (1.6) Texture Garigari Crispy Crispy

[0048]

[Table 3] Manufacturing Process / Evaluation Boil Freeze Decompression Fry Other / Water Absorption (Weight Ratio) Texture Comparative Example 2 0 min None Present × (1.2) Gully, blue smell Comparative Example 3 10 min None Present × (1.5) Crispy Comparative Example 4 15 min None Yes × (1.5) Crispy Comparative Example 5 30 minutes No Yes × (1.4) Crispy Comparative Example 6 0 minutes Yes Yes × (1.2) Pasa Passa Comparative Example 1 15 minutes Yes No Fleece Tori ○ (2.5) Near head surface Near center center Implement Example 2 10 minutes Yes Yes ○ (3.5) Hokuhoku Example 1 15 minutes Yes Yes ○ (3.0) Hokuhoku Example 3 30 minutes Yes Yes ○ (3.3) Hokuhoku

From the photographs of FIGS. 1, 2 and 5, the dried potatoes of the example consist of aggregates of cells having an average diameter of 50 to 250 μm, and the aggregates have a width of 100 to 1000 μm.
Although it has a layered structure having m voids, it can be seen that the freeze-dried (freeze-dried) product of Comparative Example 1 does not have sufficient voids in the structure.

From the results shown in Table 1, it can be seen that the dried potatoes of Example 1 have better water absorption than the freeze-dried product of Comparative Example 1 and the dried potatoes of Comparative Example 4.

From the results shown in Table 3, it can be seen that the dried potatoes of Examples 1 to 3 have good water absorption. Examples 1 to 3
It can also be seen that the dried potatoes exhibited the original texture of heated potatoes by reconstitution. On the contrary,
It can be seen that Comparative Examples 2 to 5, which were not subjected to the freezing treatment, had low water absorption and were inferior in texture. In addition, although the freezing treatment and the reduced-pressure frying treatment were performed, Comparative Example 6, in which the boil treatment was omitted, had low water absorption and poor texture. Further, in Comparative Example 1 in which freeze-drying (freeze-drying) was performed without performing reduced-pressure frying, the area near the surface became sticky due to water return, while the area near the center was incomplete with water-return, and the resilience was poor. Is inferior.

Example 5 (Example of cooking salad using dried potato) The dried potato obtained in Example 1 was immersed in hot water at about 70 ° C. for 5 seconds, drained for 1 minute, and steamed. afterwards,
Dried mayonnaise with ham and boiled eggs to get instant potato salad. The resulting potato salad was as delicious as cooked from raw potatoes.

[0053]

The dried potato of the present invention has an extremely fast restoring property when reconstituted with water and exhibits the original texture of heated potatoes. Further, according to the production method of the present invention, it is possible to produce such dried potatoes.

[Brief description of the drawings]

FIG. 1 is an electron micrograph of the cell structure of the dried potatoes of Example 1 (FIG. 1 (a) internal photograph, FIG. 1 (b) surface photograph).

FIG. 2 is a close-up photograph of the surface of the dried potato of Example 1.

FIG. 3 is an electron micrograph of the cell structure of the dried potatoes of Comparative Example 4 ((a) internal photograph, (b) surface photograph).

FIG. 4 is a close-up photograph of the surface of a dried potato of Comparative Example 4.

FIG. 5 is an electron micrograph of the cell structure of the dried potato of Comparative Example 1 ((a) internal photograph, (b) surface photograph).

Claims (3)

[Claims] 1. A dried product of potatoes in their original form or potatoes cut into blocks, wherein the dried potatoes comprise an aggregate of cells having an average diameter of 50 to 250 μm, and the aggregate of cells is A dried potato, wherein the dried potato has a layered structure having voids with a width of 100 to 1000 μm, and the dried potato has an oil content of 10 to 50% by weight and a water content of 10% by weight or less. 2. The dried potato according to claim 1, which has an oil content of 15 to 30% by weight and a water content of 5% by weight or less. 3. Potatoes in their original form or cut potatoes are boiled, frozen, and reduced in pressure 700 degrees.
A method for producing dried potatoes, comprising sequentially performing reduced pressure frying at a temperature of 70 to 95 ° C. at a temperature of 70 to 95 ° C.