JPH0443623B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing frozen potatoes with skin. Baked potatoes, which are made by baking raw potatoes with skin in an oven, have traditionally been used as an accompaniment to meat dishes such as steak. This baked potato is usually preferred for its fluffy texture, but it is not always possible to obtain a baked potato with such a desirable texture depending on the type of potato, production area, and harvest time. For example, new potatoes are boiled and are therefore not well suited for baked potatoes. Therefore, it is desired that a certain amount of delicious baked potatoes can be provided at any time. In response to such a demand, the present inventor decided to use potato raw materials with a preferable texture at a time when they were available, and to process them in a conventional manner, for example, in an oven at 210°C.
They came up with a method to heat-process the potatoes for 50 minutes to make baked potatoes and then freeze them. However,
Even if you try to thaw and reheat the frozen potatoes in order to make them look like fresh baked potatoes, the skin of the baked potatoes you get will become so hard that you can't eat them. There were problems such as aging and cracks in the skin, which spoiled the appearance. As a result of repeated research aimed at obtaining baked potatoes similar to freshly baked raw potatoes from frozen products, the inventor of the present invention found that the surface of raw potatoes with heated air can be heated to avoid browning. If you want to make frozen potatoes with skins for baked potatoes by baking them, then steaming them and then freezing them,
By immediately thawing and reheating this product as necessary, baked potatoes are produced that have a fluffy texture and appearance similar to those of baked raw potatoes, without the skin becoming too hard or cracked. I found out that it can be done. The present invention was completed based on such knowledge, and is a method of producing a raw potato with skin, which is characterized by roasting only the surface part of raw potatoes with heated air, steaming them, and then freezing them. A method for producing potatoes is provided. Here, only the surface portion does not necessarily mean only the epidermal portion, but also includes gelatinization to some extent inside the potato. The present invention will be explained in detail below. The raw potato with skin used in the method of the present invention may be a potato raw material commonly used for baked potatoes, and is not particularly limited, but preferably, for example, Danshaku, Toyoshiro, etc. from Hokkaido. It is low in moisture and high in starch.
Before use, these potato raw materials should be thoroughly washed to remove dirt and the like. According to the method of the invention, the prepared raw potatoes with skin are first roasted in heated air and then steamed. At this time, it is essential that only the surface of the potato be baked with heated air, and gelatinization up to the core be achieved through the subsequent steaming process. The processing sensitivity and time for heating and steaming treatments to achieve this essential condition can vary depending on the type and size of the potato raw material used, so it is difficult to determine them unconditionally.
Generally, the heating air temperature is about 150 to 250℃.
Bake for ~20 minutes until browned, then 95
It may be steamed for about 35 to 45 minutes at an ambient temperature of ~100°C. Note that a commonly used oven may be used for baking with heated air. According to the method of the present invention, the potatoes treated by the above method are then subjected to freezing treatment to obtain frozen potatoes with skin. Freezing treatment may be carried out according to a conventional method, for example, freezing in a freezer at about -25°C. Frozen potatoes with skin obtained by the method of the present invention can be thawed and reheated immediately if necessary, and have a moderate browning similar to baked raw potatoes. Moreover, it is possible to provide a baked potato with a fluffy texture without spoiling the appearance due to cracks in the skin. In the thawing and reheating treatments, it is preferable to use an oven to properly brown the product according to the present invention. It has been observed that the skin becomes too soft in the microwave. Next, how the method of the present invention can provide baked goods similar to freshly baked raw potatoes, that is, the effectiveness of the method of the present invention will be shown with the results of actual test examples. Test Example: Approximately 130 to 150 g of raw potatoes with skin (Baron from Hokkaido, washed) were each subjected to the following treatments (1) to (3). (1) Heat in an oven at 210℃ for 20 minutes, then steam in a steamer at 98℃ for 40 minutes. (2) Heat in the oven at 210℃ for 50 minutes. (3) Steam for 40 minutes in a steamer at 98℃. Each group of potatoes subjected to the above treatments (1) to (3) was then cooled to room temperature and then stored frozen in a -25°C freezer for one week. Each set of frozen potatoes with skin was heated in an oven at 210°C for 35 minutes to make baked potatoes. The observation results of the appearance (skin cracks, skin hardness) and texture of each set of baked potatoes obtained were as shown in the table below. In addition, when examining the appearance and texture above, raw potatoes were baked, that is, baked in an oven at 210℃.
A sample that had only been subjected to heat treatment for 50 minutes was used as a control.

【table】

[Table] Note: Wrap each potato in aluminum foil and
Baked potatoes according to the process in (2)
The result obtained in (2) was no different from that obtained in (2).
From the table above, it can be seen that when frozen potatoes with skin produced by the method of the present invention are thawed and reheated to make baked potatoes, they have an appearance and texture equivalent to freshly baked baked potatoes made from fresh potatoes. It is understood that it has the following. The effect of the method of the present invention is as explained by the results of the above test examples, but this effect is probably obtained by heating potatoes with heated air of the present invention. As the moisture on the surface evaporates, the skin gains a certain degree of strength, making it difficult for the skin to crack even after steaming, freezing, thawing, and reheating. Before freezing, the core of the potato is pregelatinized using a heating method that does not rely solely on dry heat heating using heated air, making it possible to make baked potatoes without excessive heating when thawing and reheating. It is presumed that it will not become stiff. Hereinafter, the present invention will be explained in more detail with reference to Examples. Example: 100 raw potatoes with skin (Hokkaido-produced Baron, washed), weighing approximately 130-150g/piece, were placed in an oven at 180℃.
After heating for 25 minutes and steaming in a steamer at 98℃ for 40 minutes,
The frozen potatoes with skin of the present invention were produced by cooling at room temperature and then freezing in a -25°C freezer. 210% frozen potato with skin obtained in the above example
When the baked potato was thawed and heated in an oven at ℃ for 35 minutes, the potato had a good texture with no cracks, moderate hardness, and flaky texture.

Claims (1)

[Claims] 1. A method for producing frozen potatoes with skin, which comprises baking raw potatoes with skin only on the surface using heated air, steaming them, and then freezing them.