JPS5988060A - Production of half-cooked potato with skin - Google Patents

Abstract

PURPOSE:To obtain a half-cooked potato with an easily peelable and not easily breakable skin in eating, and eaten without the skin, by subjecting a raw potato with the skin to pretreatments consisting of frying in oil and microwave heating. CONSTITUTION:A raw potato with the skin is subjected to pretreatments consisting of frying in an oil and the microwave heating. Both treatments may be carried out by subjecting the potato to frying in the oil and then microwave heating or the microwave heating and then frying in the oil or simultaneously subjecting the potato to both treatments. The frying in the oil refers to the frying treatment in the oil to such an extent as to galatinize only the surface part of the potato and means the frying in an edible oil at about 100-180 deg.C for about 10-15min in a fryer, etc. The microwave heating refers to the treatment of the potato by irradiation with microwaves to gelatinize the core of the potato and means the cooking treatment in an electronic oven of 2,450MHz frequency for about 10min, etc.

Description

[Detailed description of the invention] The present invention relates to a method for producing semi-cooked potato products with skin.

It has been well known that baked potatoes are made by baking raw potatoes with skin directly in an oven. This paked potato is delicious as an accompaniment to meat dishes such as steak, or can be eaten as is with butter on top. However, conventional fried potatoes are made by heating at high temperatures (approximately 2!θ℃) for a relatively long time (approx. The skin is overly charred and weakened in places due to being grilled, which causes problems such as the skin not being peeled cleanly when eating or drinking, resulting in the skin breaking (9) and the flesh sticking to the skin. there were.

As a result of repeated research in order to solve such problems, the present inventor discovered that raw potatoes with skin should be heated prior to the above-mentioned open heat treatment at about 210°C, which is conventionally done. If the pre-processing process consisting of both oil and soot treatment and microwave heating is applied in advance to make it a semi-cooked product,
The subsequent heat treatment in the oven is sufficient to brown the surface of the skin, and the skin of the paked potatoes obtained in this way is very easy to peel, and the skin may fall apart or the flesh may stick to the skin. We have found that problems such as these are unlikely to occur.

A semi-cooked potato with raw ribbed skin that has been pretreated as described above may be heat-treated in the open immediately afterwards to produce a paked potato, or, for example, after frozen storage, it can be opened as needed. This is a semi-cooked potato product with skin that is very useful for baked potatoes because even if it is heat-treated, it can be eaten immediately without being stored and the skin is very easy to peel. I understand.

The present invention was completed based on such knowledge, and is characterized by subjecting raw potatoes with skin to a pretreatment consisting of both oil frying and microwave heating. A method for producing a semi-cooked potato product with skin is provided.

The semi-cooked potato product with skin obtained by the production method of the present invention can then be opened and subjected to heat treatment to brown the surface of the skin, thereby providing a baked potato whose raw skin can be peeled off very cleanly. .

The present invention will be explained in detail below.

The raw potatoes with skin used in the production method of the present invention may be ordinary commercially available potatoes (potatoes), and are not particularly limited. The extreme ones are the best, for example, Baron Toyoshiro, Yu\Kishiro, etc. Before use, these potato raw materials are thoroughly washed to remove dirt and the like.

According to the production method of the present invention, the prepared raw potato with skin is subjected to a pretreatment consisting of both an oil pan and a microwave heating treatment. Here, "subjecting to a preliminary treatment consisting of both oil and microwave heating treatment" means performing both an additive treatment and a microwave heating treatment,
There is no particular limitation on the order, and it is possible to perform the microwave heating treatment after the oil iron treatment, or the oil treatment after the microwave heating treatment, or the reed treatment, or both of these treatments may be performed at the same time. .

The oil and soot treatment in the present invention means that only the surface part of the potato is
It refers to a process of frying in oil to the extent that it becomes viscous, and specifically refers to, for example, frying in cooking oil using a fryer at an oil temperature of 100 to 10°C for about 70 to 1S minutes. The edible oil to be used is not particularly limited (3) as long as it is normally edible and is in a liquid state when making tuna, and may include soybean oil, cottonseed oil, corn oil, sesame oil,
It may be peanut oil, palm oil, or the like. If the oil temperature is lower than 700 degrees Celsius, problems will occur, such as a long oil soot time, poor oil drainage, and the condition of potato skins that are more likely to wrinkle. If the temperature exceeds ℃, the skin of the potatoes tends to burn while cooking. In the present invention, an oil temperature of /10°C to iro°C is preferred.

Even if the above-mentioned oil treatment is performed after the microwave heating treatment, that is, even if the core of the potato has already been alpha-treated, it is necessary to perform the oil treatment to the same degree.

The microwave heat treatment in the present invention refers to a process in which potatoes are subjected to microwave irradiation to gelatinize the potato to its core. .

This means cooking in a MHz microwave for about 70 minutes.

K, which simultaneously performs the oil and soot treatment and the microwave heating treatment described above, may use a microwave heating oil/equipment, for example (4'), such as an electronic fryer commercially available from Sanyo Electric ('fAe). It is very convenient for work because both processes can be done at the same time.The processing time is about 10 minutes ~/2
Since it only takes a minute, the processing time can be shortened when mass production is desired.

The semi-cooked potato product with skin obtained by the above pretreatment is then subjected to heat treatment in an open oven to brown the surface of the skin, that is, at 230 ° C. for about io to /S minutes in an open oven. It is possible to make a paked potato whose raw skin is very easy to peel.

The semi-cooked potato product with skin obtained by the production method of the present invention may be immediately heat-treated in the open as described above to be used as a baked potato. Even if heat-treated, baked potatoes whose skin can be peeled off very neatly can be provided, with no inferiority to those made at the local store, which were immediately heat-treated.

Furthermore, it goes without saying that the semi-cooked potato product with skin obtained by the production method of the present invention is not limited to being used only as a paked potato, but can also be used as an ingredient in other dishes.

Next, we will explain how the semi-cooked potato products with skin made by the production method of the present invention are easy to peel and are delicious.
The results of a test example in which baked potatoes were actually made and compared with baked potatoes made using other methods, to see if it is possible to make a baked potato that does not have a back to the skin and become mushy. Show with.

Test Example Approx./3o-7zo 117 raw potatoes with skin (Baron from Hokkaido, washed) were treated with the following (1
) to (3).

(1) Using a fryer, after starting the oil line for 72 minutes in soybean salad oil at an oil temperature of 60°C,
Microwave heat treatment is performed in a microwave oven at OM Hz for 70 minutes.

(2) Frequency, 2. FjOMHz Sanyo Electronics 7
Oil refining treatment and microwave heating treatment are performed simultaneously using a dryer for 1o5). The common oil for Yuki processing is soybean salad oil.

(3) The preliminary treatment in (1) above is reversed, that is, after the microwave heating treatment, the oil drop treatment is performed.

Each of the half-cooked potato products with skin obtained by the above pretreatments (1) to (3) was then heat-treated in the open at 2JO<0>C for 70 minutes to obtain baked potatoes.

As a control, the same type used above was used at about /30~/!
0, F Seventy raw potatoes with skin were each made into baked potatoes by the following methods (a) to (c).

(b) Immediately after the oil and soot treatment in (1) above! θ℃
Heat treatment for 30 minutes in the open position.

(b) Frequency 2. ≠j 70 in the microwave at OM Hz
Immediately after the microwave heat treatment for 70 minutes, heat treatment is performed in the open at 2-0°C.

(c) Heat treatment at 210°C for an open minute (conventional method).

The ease with which the skin was peeled, the condition of the skin, and the texture of the Baked Beans (7) prepared using each method described above were examined, and the results were as shown in the table below.

(lr) From the table above, 1. Raw potatoes with skin are once made into semi-cooked potato products with skin by the production method of the present invention, and then heated in an oven at 210°C for about -100 minutes as required by conventional methods. It is understood that baked potatoes can be made that are very easy to peel when eaten alone. The reason why the semi-cooked potato product with skin obtained by the production method of the present invention can be made into the above-mentioned easy-to-peel baked potato is not clear, but it is probably due to the image processing of pond bed and microwave heating. It is presumed that this causes the potato skin to become slightly moist, which makes the potato skin firmer and increases the strength of the skin layer during the next oven heating.

Hereinafter, the present invention will be explained in more detail with reference to Examples and Reference Examples.

Example 1 Approximately 730~/! 01174 10 pieces of hard raw potatoes with skin (Hokkaido men's bath, washed) were treated in a fryer in soybean salad oil at an oil temperature of 0°C for θ minutes, and the frequency was 2μjOM'. A semi-cooked potato product with skin was produced by performing microwave heat treatment for 10 minutes in a microwave oven of 100 lbs.

Example 730 raw potatoes with skin (Toyoshiro from Hokkaido, washed), each weighing approximately 20~1a011, were heated at a frequency of ≠j O.
A semi-cooked potato product with skin was produced using an MHz Sanyo Electric Fryer electronic fryer, which was subjected to oil turnip treatment and microwave heating treatment at the same time for minutes. Cottonseed salad oil was used as the edible oil for treatment of the helmet and oil body.

Example 3 The preliminary treatment of Example 1 above was reversed, that is, the microwave heating treatment was followed by the oil treatment to produce a semi-cooked potato product with skin.

Reference Example: When a portion of each half-cooked potato with skin made in Example 3 above was then heat-treated in an oven at 230°C for io minutes, all of them were very easy to peel and fluffy when eaten. The result was a delicious baked potato.

Reference Example (/l) The half-cooked potato products with skin obtained in Examples 1 to 3 above were stored frozen for 1 month, and then heated in an oven at 230°C for 70 minutes. In all cases, baked potatoes were obtained that were very easy to peel when eaten and were no different from those obtained by direct heating without storage.

Applicant's agent Kiyoshi Inomata (12)

Claims (1)

[Claims] A method for producing a semi-cooked potato product with skin, the method comprising subjecting raw potato with skin to pretreatment consisting of both oil percentage treatment and microwave heating.