JPH11332525A - Ingredient for potato soup - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a material for potato soup in a large production scale that give unglutinous texture because the cells of the potatoes are not excessively crushed and uniformly dispersed in the soup. SOLUTION: This material for potato soup is prepared by mashing the potatoes heated over 60 deg.C in a concentration lower than 60% with a turbine type mixer so that the proportion of undamaged cells of the potatoes may exceed 50% and the potato cells may be dispersed uniformly in the soup.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a potato soup material such as a potato soup or a potato soup obtained by skillfully using a turbine type mixer such as a "cutter mixer".

[0002]

2. Description of the Related Art When a soup made of potatoes is produced commercially, mashing is conventionally performed by mechanically crushing with a mixer having sharp teeth or by coarsely grinding through a large hole. I got potatoes and use them as soup ingredients.

[0003] However, when mechanical shredding is performed for mass production, potato cells are crushed and the texture of the soup is too viscous. When coarsely ground, potato cells become clumpy. It is difficult to obtain a potato soup with a smooth texture that is characteristic of potato soup, like a potato soup offered at a famous restaurant, because it has an unpleasant texture with roughness .

[0004] In addition, the cooking method that brings out the preferable texture is regarded as a secret of each restaurant, and the cooking method of potato soup is not disclosed to the extent that it can be performed by any person using ordinary equipment. Did not. Above all, in industrial production where it is essential to obtain a large quantity of products of uniform quality, it is considered that it is extremely difficult to establish a method for treating a potato soup material having such a favorable texture. Was.

[0005] The inventors of the present invention have intensively studied to obtain a material for potato soup having a smooth texture, which is a characteristic of the taste of potato soup, and have already devised some of them. That is, it is a material for potato soup with a smooth texture that is a characteristic of the taste of potato soup.
50 mesh sieve at 40 ° C or higher, or 4 at 35 ° C or higher
Japanese Unexamined Patent Publication No. 9-313,141 Japanese Patent Application Laid-Open No. 9-313,141. ), And a potato soup material having 50% or more of undamaged potato cells obtained by extruding heat-treated potatoes from pores (JP-A-10-57,021).

[0006] However, all of these ingredients are only the findings of the present inventors, that is, the viscousness of potato soup, and the favorable texture is smooth because of the fineness of the potato preserved in the soup. It is based on the finding that it depends on the degree of damage to the tissue and the particles, and particularly when undamaged potato cells are present at 50% or more, gives a favorable texture. The difference between the above ingredients is in the method of realizing the state of potatoes in the soup that gives such a favorable texture.

[0007] If various potato soup materials obtained by performing the above-mentioned processing are used, when cooking and producing a large amount of potato soup in a food factory, there is no failure, uniform quality and favorable texture. It can be said that potato soup having the following formula can be cooked and manufactured, and that the potato soup material used for the potato soup can be produced even on a mass production scale.

[0008] Here, the reason "primarily" is that as a facility for preparing a potato soup material suitable for the above-mentioned processing method on a commercial production scale does not yet exist, and has the above function. This is because it is necessary to design and manufacture a manufacturing facility.

[0009]

Under the background of the prior art described above, it is an object of the present invention to provide a smooth, textured, mass-produced, uniformly dispersed potato cell without excessive crushing. It is to provide a potato soup material having the following.

[0010]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventor found that when mashing potatoes in the production of potato soup, the product temperature was 60 ° C or higher, preferably 80 ° C or higher. By stirring the potatoes heated to 100 ° C or less at a concentration of 60% or less and 10% or more using a turbine-type mixer for a short time, the ratio of undamaged potato cells is 50% or more and a smooth texture is obtained. It has been found that a material for potato soup to be given can be produced, and the present invention has been completed based on such findings.

That is, according to the present invention, when mashing potatoes, the potatoes heated to a product temperature of 60 ° C. or more are stirred for a short time at a concentration of 60% or less and 10% or more using a turbine type mixer, so that the potatoes are not damaged. The present invention relates to a potato soup material characterized in that the ratio of potato cells is 50% or more and the potato cells are uniformly dispersed.

[0012]

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

First, a turbine type mixer (including a high-speed rotary stirring and dispersing machine) used for producing the potato soup material of the present invention will be described. The turbine-type mixer has an impact effect due to cavitation and a hitting effect due to centrifugal force, in addition to a shear force due to rotational force like a normal propeller-type mixer, and therefore has a high dispersion effect. As an example of such a turbine type mixer, “Cutter Mixer” manufactured by Kajiwara Kogyo KK can be mentioned. This has an inclined shaft stirrer with scraping blades in addition to the disk turbine with projections, and the jacket is arranged in the tank, so that heating and cooling are possible.

[0014] To prepare a potato soup material or potato soup using the turbine type mixer according to the present invention, except for using this mixer to mash potatoes under predetermined conditions, The conventional method including the type and the use ratio can be applied. Here, of course, potato refers to steamed potatoes and boiled potatoes. In addition, the predetermined condition is a potato product temperature of 60 ° C. or higher, preferably 80 ° C. or higher.
The potato percentage relative to the total charge is not more than 60% and not more than 10%, and the degree of agitation (strength and time) is not more than 50% and the percentage of undamaged potato cells is not less than 50%. Is short enough to be uniformly dispersed.

That is, the ingredients of a desired potato soup, for example, Vichyssoise soup, are put into the above-mentioned, for example, a "cutter mixer" and mashed under the above-mentioned conditions. Such ingredients include steamed potatoes, sauteed onions, chicken bouillon, salt, white pepper, milk,
It is well known that there are whipped creams and the like.

All of these materials may be put into, for example, a "cutter mixer" belonging to a turbine type mixer, and then the "cutter mixer" may be operated. You may.

In this case, what is important is the "cutter mixer".
And the rotation time, operation time, and temperature of the oblique shaft stirring blade. By appropriately combining these, the degree of damage of the fine structure and particles of the potato soup in the finished potato soup product can be within a range appropriate for giving a potato soup with a favorable texture. .

Incidentally, the presence or absence of damage to potato cells can be examined, for example, by observation under a 10-fold magnification microscope, and the ratio of intact cells is calculated as the ratio of the number of intact cells to the total number of cells counted. Is done.

"Cutter mixer" in a given case
A person skilled in the art can easily determine appropriate operating conditions for the oblique shaft rotating blades by referring to the examples and experimental examples described later and performing some preliminary trials.

The potato soup material thus obtained can be subjected to a freezing treatment or a retort treatment and placed in distribution as a form of a frozen or retort potato soup material.

[0021]

The present invention will be described in more detail with reference to comparative examples, examples and experimental examples.

Comparative Example 1 Using the materials shown in Table 1 below, 80L described above was used.
We made a prototype of Bissotise soup using a "cutter mixer".

[0023]

[Table 1]

The operating status of the "cutter mixer" and the oblique stirring blades and the (intermediate) product status are shown in Table 2 below.

[0025]

[Table 2]

The following can be considered from this comparative example.
That is, although it was found that the steamed potato cells could be separated and dispersed to some extent by the "cutter mixer" even in a low temperature range of 20 ° C. or lower, it is considered difficult to disperse the cells to the target quality of Vichysoise. Although the grains are gradually reduced by performing the cutter mixer treatment for a long time, it is considered that there is a limit and the destruction of the cell wall proceeds, which leads to the occurrence of stickiness. It is highly likely that operating the “cutter mixer” in a short time in a high temperature zone where cells are easily separated is more effective in order to finish the Vichyssoise without leaving any grains. It is also conceivable that the steam cooling of potatoes after crushing may make it difficult to separate cells.

The thus-produced Vichyssoise soup was filled in a 1 kg flat pouch and sterilized at 102 ° C. for 50 minutes under sterile conditions (hot water standing system).

The flat pouch was opened after cooling after sterilization, and the product of Vichyssoise soup was subjected to sensory evaluation. As a result of the sensory evaluation, processed with a cutter mixer at 20 ° C or less,
The sterilized one was evaluated as having coarse potato grains remaining and having a large roughness. In addition to the treatment at 20 ° C. or lower, those treated and heated at 90 ° C. and then sterilized were evaluated as having almost no roughness but too strong. The percentage of intact potato cells was less than 50%.

Example 1 The same materials as in Example 1 shown in Table 1 above were employed, but the operating conditions of the "cutter mixer" and the oblique rotating blades were as shown in Table 3 below. Bisisoise soup was prototyped under different conditions than in the example. The table also shows the status of (intermediate) products.

[0030]

[Table 3]

As can be seen from the above table, 9
By operating the "cutter mixer" at about 0 ° C. for a short period of time of about 15 minutes, cells of steamed potatoes can be almost separated and dispersed. Further, since no stickiness was observed in this state, it was found that the cell wall was hardly destroyed, that is, the number of damaged cells was small.

The vichyssoise soup thus produced was filled in a flat pouch of 1 kg in the same manner as in Comparative Example 1, and sterilized at 102 ° C. for 50 minutes under a sterilizing condition (hot water standing system).

After cooling, the flat pouch was opened and the product of Vichyssoise soup was subjected to sensory evaluation. In the sensory evaluation, it was evaluated that there was no roughness, good graininess and little stickiness, and a smooth over throat was exhibited.
The percentage of undamaged potato cells was 60% or more.

Experimental Example 1 (Effect of Temperature During Mashing) A 50% concentration solution of steamed potatoes and a model system was prepared, and 200 ml of this was used as a mixer having a function of "cutter mixer" (manufactured by Barmix). And the temperature was changed to perform mixer processing (processing time: 15 seconds). The mixer processing temperature is (1) 90 ° C., (2) 60 ° C.,
(3) 30 ° C. and (4) 10 ° C.

Each solution after the mixer treatment was stained with iodine and then subjected to an optical microscope “NikonOPTIHOT-2”.
Was used for microscopic observation (magnification × 10). Also,
Each solution was subjected to retort treatment, stained with iodine, and similarly observed under a microscope.

The micrograph obtained in this manner is shown in FIG.
Are shown in FIGS. In each figure, (a) shows the state before the retort processing, and (b) shows the state after the retort processing.

From these figures, it can be seen that when the processing temperature is 30 ° C. and 10 ° C., regardless of before and after the retort processing,
It can be seen that the cells were greatly damaged and the dispersion was poor at 10 ° C., and large lumps remained in each case. On the other hand, when the processing temperature is 90 ° C. and 60 ° C., the potatoes are finely dispersed regardless of before and after the retort processing.

From this fact, the mashing temperature was 60 ° C.
It is understood that the above high temperature is preferable, and potatoes are not uniformly dispersed when processed at a low temperature.

[0039]

According to the present invention, a potato soup material having a smooth texture can be easily provided on a mass production scale, in which potato cells are uniformly dispersed without excessively crushing. .

[Brief description of the drawings]

FIG. 1 is a photomicrograph showing the effect of temperature during mashing (see Experimental Example 1).

FIG. 2 is a micrograph showing the effect of temperature during mashing (see Experimental Example 1).

FIG. 3 is a micrograph showing the effect of temperature during mashing (see Experimental Example 1).

FIG. 4 is a micrograph showing the effect of temperature during mashing (see Experimental Example 1).

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Takashi Amagi 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd.

Claims (2)

[Claims] (1) In mashing a potato, the potato heated to a temperature of 60 ° C. or more is not more than 60% in concentration.
By stirring for a short time using a turbine mixer at 0% or more, the ratio of undamaged potato cells is reduced to 50%.
A potato soup material characterized in that the potato cells are uniformly dispersed as described above. 2. A frozen or retorted potato soup material obtained by subjecting the material for potato soup according to claim 1 to a freeze treatment or a retort treatment.