JPS6225337B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel potato product and its manufacturing method. An object of the present invention is to provide potato slices of French fries, string potatoes, etc. that are pre-boiled and not fried. This can be finished boiled before consumption at a later date. It is also an object of the present invention to produce a pre-ripened potato product that can be finish-ripened by boiling in water. In this specification, the term "tissue" refers to the surface layer of potato strips, but also includes the center portion thereof. A good quality fried potato piece is one that has a firm, crispy surface layer and a firm, flaky core. Hardness relates to the final product's resistance to bending and has a different meaning from texture. A thick, leathery surface imparts hardness to the fried product, and it is natural that a crispy, hard fried product is preferable to one that is leathery and hard. Fat is used almost synonymously with oil, and usually refers to solid or liquid edible glycerides. Many restaurants, including large franchise chains, prefer to make French fries from a frozen or refrigerated pre-fried product rather than the laborious method of making French fries from fresh potatoes. is preferred. Although these pre-fried products are convenient and contribute to labor cost savings, one of the problems in this industry is the preparation of these products for consumption (heating in the oven or deep frying). (by frying in a pan), its structure is unstable. Immediately after removal from the oven or deep fryer, potato strips have a desirable crisp texture, but become soft and watery as they cool. This problem is particularly serious in large-scale restaurant operations. Customers who receive the first portion of each fry will receive French fries with a nice crisp texture, while customers who receive subsequent portions will be disappointed by the soggy, soft potato pieces on their plate. I will do it. Standard commercial French fried potato products are pre-fried before delivery. When served on the table, these are finally fried.
This double frying increases the fat content of the French fry product. Although a certain amount of fat is necessary to give French fries their characteristic flavor, excess fat should be avoided for health eating and other reasons. Home-made French fries are usually made by cutting raw potatoes into strips, soaking them in boiling water, pre-frying them in oil, and storing the strips by refrigerating or freezing them. Ru. When ready to eat, the French fries are baked in the oven or finally fried in oil. In particular, potatoes with a high solid content (starch) tend to break into pieces or have their surface layers peel off when they are put into cans or bags and retorted for sterilization, or when they are boiled and eaten. Therefore, the types of potatoes used in soups, stews, salads, boiled whole foods, etc. are limited to those with a low solid content. The specification of the same day patent application (1) describes a method for producing pre-ripened fruits and vegetables. In this method, for example, potatoes are boiled to the center at a temperature lower than the temperature at which peeling of the surface tissue occurs when the potatoes are boiled to the center. The treated potatoes are then heated in air and then frozen or cooled for storage. The specification states that this method is not used for making French fries. Also, Canadian Patent No. 806128 issued February 11, 1969.
The patent describes a method for making French fries in which potato strips are blanched until they receive sufficient heat to become generally translucent. This step is carried out using steam for 2-10 minutes or boiling water at 71-93°C for 3-8 minutes. The blanched strips are dehydrated in hot air at 65-177° C. for 5-20 minutes, and the moisture is reduced by 20-30% of the original weight. The strips are then pre-fried for 15-60 seconds at 149-191°C and stored frozen. However, this method has some drawbacks. From an economic point of view, this method therefore requires considerable energy consumption and expense in both the heating and pre-frying steps. Additionally, the texture of the final product is unpredictable and the product is often bulged and porous. Also, when the potatoes used in this method are high in reducing sugars, lengthy pretreatments are necessary to obtain a satisfactory product. The present invention provides the following methods: (a) washing and peeling raw potato, (b) cutting it whole or cutting it into thin pieces, and then boiling the whole potato to the center. Boiled at a temperature lower than 81-83℃ at which peeling occurs on the surface, (c) the thus-ripened potato is heated in air at 66-93℃, and then (d) 50-83℃.
This is a method for producing pre-boiled potato products, which is characterized by boiling these potatoes at a temperature of 100°C. The present invention provides non-pre-fried French fried potato pieces and other pre-boiled potato products having excellent texture, color and flavor. Furthermore, according to the method of the present invention, regardless of whether the solid content is high or the solid content is low,
A pre-ripened cooking potato product can be produced. In the method of the present invention, whole potatoes or cut into pieces are boiled at a temperature lower than the temperature at which peeling occurs on the surface of whole potatoes when boiled to the center. . Following this boiling step, the potatoes are heated in the air, and the heated potatoes are further subjected to a second boiling step and then frozen, cooled, or retorted for storage. An important advantage of the present invention is that the finished fries have the same flavor as freshly fried pieces, with a uniform texture comparable to freshly cut and fried potato pieces. Known commercial methods do not allow the production of non-pre-fried products of this quality. Another advantage of the method of the invention is that products with uniform color and texture are obtained. Generally, freshly cut and fried potato pieces do not have a uniform color and texture throughout the year because the sugar and starch content changes over time after the potatoes are harvested. In contrast, the final fried product of the invention exhibits an excellent uniform golden brown color. It also has a crisp outer surface and a firm yet fluffy internal structure, and retains its firmness for quite a long time after being fried. A further advantage of the present invention is that preliminary frying before freezing or cooling can be omitted. As mentioned above, commercially available products are pre-fried in a processing plant. In the method of the present invention, this type of preliminary frying process can be omitted. This reduces the amount of capital invested and reduces the expenses associated with the deep-frying process previously required in the food processing industry. Furthermore, due to the surface created during the treatment according to the invention and because only one frying treatment is applied to the potato pieces,
The final fried potato product has a low oil content. The shelf life of the product is increased due to the absence of a pre-frying step. Additionally, the finished fried product has a crisp surface, no oily appearance, and no wrinkles. The method of the invention will now be described in detail, with emphasis on the production of pre-ripened, non-pre-fried French fried potato pieces. Pre-ripened boiled potatoes can also be produced by the same method.
Furthermore, depending on the desired product type, the potatoes may be cut into strips or may remain whole. In the method of the present invention, raw potatoes are peeled and then cut into strips, for example, 0.6 to 1.3 cm square and about 10 cm long. The potato pieces are then boiled. The temperature and time of this boiling step depends on the size of the potato pieces being treated. In this process,
Potato pieces are boiled using water or steam, or a combination of both, at a temperature of approximately 81°C to 80°C, which is the temperature at which the surface tissue peels off when whole potatoes are boiled to the center. The temperature shall be lower than 83℃. Boil the potato pieces until the center is cooked.
And sometimes it is heated even longer, that is, for about 5 to 45 minutes. The usual method of boiling potato in water involves soaking it in water at an appropriate temperature. Alternatively, water vapor may be contacted at the desired temperature and at atmospheric pressure or above. The processing time of this boiling step depends on the size of the potato pieces and the maturity and type of potatoes used. The exact conditions for the success of a particular rod can be determined by preliminary experiments in accordance with the methods and principles of the present invention. Potato pieces boiled in this way are heated in the air for about 66
Heat (dry) at a temperature of ~93°C for approximately 5-30 minutes.
During this time, the moisture in the potato pieces generally decreases depending on the temperature, time,
Depending on the air flow rate, size and type of potato pieces, the reduction will be approximately 10-60%. This heating step is performed immediately after the normal boiling step. However, it is permissible to leave the boiled potato pieces for a few minutes to several hours before heating, without any detrimental effect on the quality of the product. This heating step is critical to the method of the invention; the application of heat accelerates the retrogradation of the starch and further improves the texture and flavor of the final product.
However, although water reduction appears to result in tissue improvement, the key feature appears to be the exclusive application of heat, regardless of the degree of water removal. In any case, it is necessary to use this heating step in order to obtain a good quality potato product. Next, the boiled and heated potato pieces are boiled again. The temperature used in this boiling step varies depending on the preservation technique used to preserve the product before final heating, but is generally around 50-100 m
in the range of ℃. When freezing or retorting the product to preserve the product, the temperature of the second boiling step is lower than 81-83℃, i.e., when whole potatoes are boiled to the center, the surface tissue is peeled off. The temperature must be lower than that at which On the other hand, if the product is refrigerated before final boiling, the temperature of the second boiling step should be approximately 50°C.
~100℃ is sufficient. However, it should be noted that the external and internal texture of the potato pieces differs depending on the temperature of the second boiling step. The second boiling step is otherwise similar to the first boiling step. That is, water or steam is used as the boiling medium, or they may be used in combination. The time for the second boiling step is about 5 to 45 minutes, preferably 5 to 30 minutes. This time depends on the texture and flavor of the finished cooked product desired, the temperature, the characteristics of the raw materials such as sugar content and the nature of the air heating process. Similarly, preliminary experiments can be conducted to confirm appropriate conditions. The second boiling operation is an essential step; if this step is omitted, the resulting product will have poor flavor and texture, and will be swollen and have holes when fried. If the second boiling step is carried out at a temperature higher than 81-83°C, it is necessary to bring the product into equilibrium. Typically, the product after the second boiling step is held at a temperature of about 1 to 25°C for about 2 to 24 hours. Further extension of the equilibration time will not improve or deteriorate the quality of the product. The equilibration time is determined by the type of product, the solids content of the potatoes and the temperature used. Following the second boiling step, the potato pieces are processed for preservation. The product thus processed is typically frozen and packaged for retail or corporate consumption. Freezing the potato pieces can be by any means including freezing, forced air freezing, and the like.
Prior to freezing the product, it is desirable to remove surface moisture by blowing air, shaking, or other means. The resulting product may be cooled to a temperature of about 0.5-8.0°C and stored for future use. Finally, the potato pieces treated in this way can also be placed in cans or plastic bags and subjected to retort sterilization, which is also a preservation method. In the method of the present invention, it may be necessary to treat the boiled or heated potato product as described above to prevent browning after boiling. Appropriate known techniques can be used for this purpose. For example, the potato pieces can be soaked in a dilute aqueous solution of citric acid, sodium acid pyrophosphate, sodium bisulfite, or the like after the first or second boiling step, or after both steps respectively. To process the product of the invention for consumption, it is fried in hot oil to achieve the desired crispiness and color. It generally contains about 177 potato pieces
Contact with oil for about 2-4 minutes at a temperature of ~191°C.
Potato pieces treated in this way exhibit the same appearance, flavor and texture as freshly cut and fried potato pieces. In the method of the present invention, a preliminary frying step is not necessary. However, it may be desirable to pre-fry the product in hot oil before storing it. For example, if the product of the present invention is desired to be finished heated by baking in an oven, it is necessary to pre-fry the product before freezing or refrigerating it for storage. Otherwise, the final product will not have the characteristics of fried potato pieces. According to the method of the present invention, excellent quality potato fries having the properties of French fries can be obtained. It should be noted, however, that unless the product treated according to the invention is equilibrated for about 12 to 48 hours at a temperature of about 1 to 25 degrees Celsius, flakes or strips of potato having the properties of a hash brown potato will form. It is impossible to manufacture. Also, fries produced by the method of the present invention can be baked and finally heated only if they have first been pre-fried in hot oil. It is within the scope of the present invention to boil potato pieces obtained according to the teachings of the present invention in water. Potato products treated as described above can therefore be used in salads, soups and stews which require long boiling times. It is noteworthy that the potato product according to the invention does not peel or disintegrate even when boiled for long periods of time. Generally, to finish boiling these potato pieces, they are boiled in water for 15 to 30 minutes at about 90 to 100 degrees Celsius. The final boiling time varies depending on the size and type of potato pieces and how they are stored. The final product has the same appearance, flavor and texture as the freshly cooked product. The invention will be explained in more detail by the following examples. The test also includes comparative examples. Part and % in example
Pertains to weight unless otherwise specified. Example 1 Fresh potato (russet Burbank variety) was washed with water, peeled, and then cut into strips of 0.95 cm square and 10 cm long. The potato pieces were boiled using water or steam, or a combination of both. Water boiling was carried out by soaking the potato pieces in water. Steam ripening was accomplished by exposing the potato pieces to steam at the desired temperature.
The potato pieces were then placed in a forced air oven and heated in air, and the treated potato pieces were then steamed again as before using water or steam or a combination thereof. The above operation was repeated at various times and temperatures. Divide each treated potato piece into two groups;
One was frozen and the other was cooled. The product thus treated was finished by frying in oil at 185° C. for 2.5 minutes. These experiments and their results are summarized in the following table. When water and steam are used together in the first boiling step and second boiling step in the table, it means that the boiling is first carried out under the conditions described in the upper row, and then under the conditions described in the lower row. In addition, the number a attached to the experiment number in the table means that it is a comparative example.

【table】

[Table] Example 2 The product was operated in the same manner as in Example 1, and after the second boiling step, the product was pre-fried at 185°C. In preparation for consumption, the potato pieces were deep-fried for 2.5 minutes at 185°C or heated in the oven for 12 minutes at 218°C. The results are shown in the table below.

[Table] Example 3 The procedure was as in Example 1, and in some tests, after the second boil, the potato pieces were placed in plastic bags and sealed. The bag containing the potato pieces was retorted at a temperature of 121° C. and a pressure of 15 psig for 15 minutes. In other tests, potato pieces were frozen immediately after the second boil or held at about 5°C for 16 hours. All products tested were fried in oil for 3 minutes at approximately 186°C in preparation for consumption. The results are summarized in the table below.

Table: Example 4 Potato pieces were processed using the same general procedure as in Example 1. Half of the potato pieces were frozen immediately after second boiling, and the other half were kept at 0.5°C for 12 hours after second boiling. To finish heating the potato pieces, they were deep-fried at 186°C for 3 minutes. The results are summarized in the table below.

[Table] Example 5 Whole potato and potato pieces Example 1
processed in the same way. After second boiling, whole potatoes are sealed in cans (#303) or plastic bags and heated to 121°C and 15psig pressure for 15 minutes (if bagged) or 30 minutes ( (In the case of canned products) Retort processing was performed. In other tests, the second boil was either frozen immediately or held at about 5°C for 16 hours. All products were prepared for consumption by boiling in water for 30 minutes. The results are summarized in the table below.

【table】

【table】

Claims (1)

[Claims] 1. (a) Washing and peeling raw potato, (b) Cutting it whole or into thin pieces, and then boiling the whole potato to the center. (c) Potatoes boiled in this way are boiled at a temperature lower than 81 to 83 degrees Celsius, at which peeling occurs on the surface.
℃ in air, and then (d) boiling this potato at a temperature of 50 to 100℃,
Method for producing pre-ripened potato products. 2. The method according to claim 1, characterized in that the boiling in step (b) is carried out for about 5 to 45 minutes. 3. Process according to claim 1, characterized in that in step (c) the potato is heated in air at a temperature of 66-93°C for about 5-30 minutes. 4. The method according to claim 1, characterized in that the boiling in step (d) is carried out for about 5 to 45 minutes. 5. (a) Wash and peel the raw potato, (b) leave it whole or cut it into thin pieces, and then boil the whole potato until it reaches the center. (c) Potatoes boiled in this way are boiled at a temperature lower than 81 to 83 degrees Celsius, at which peeling occurs;
℃ in air, and then (d) boiling this potato at a temperature of 50 to 100 ℃, followed by cooling, freezing or retort sterilization for preservation. Method of manufacturing potato products. 6. (a) Wash and peel raw potato, (b) keep it whole or cut it into thin pieces, and then boil the whole potato until it reaches the center. (c) Potatoes boiled in this way are boiled at a temperature lower than 81 to 83 degrees Celsius, at which peeling occurs, and
℃ in air, and then (d) boil this potato at a temperature of 50 to 100 ℃, parfry it in edible oil, and further cool, freeze or retort sterilization for preservation. A method for producing pre-ripened potato products.