JPH072103B2 - Manufacturing method of potato molding products - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a potato-molded product having excellent texture of shredded potato.

(Prior Art) Conventionally, a molded processed product of shredded potatoes is called “Hashiyu brown” or “Hashiyu potato” and is widely popular.

However, the conventional method for making potatoes is to use raw potatoes-washing-peeling-sprouting-shredded (sliced).
-Blanching (cooking) -Draining, -Surface aging (refrigerator-day and night) -Mixing (adding seasoning) -Molding,
A heating-freezing process is generally used, but the boil process after shredding prevents browning by enzymes and cooks potatoes, and thus elutes starch granules that serve as a binder and complete gelatinization of starch. (Gelatinization) occurs. As a result, the potato becomes a shredded potato that is weak in binding property and soft, and there are quality problems such as crushing of the potato during machine molding, water jars, stickiness, and cracks during cooking. In addition, in order to improve these problems, after draining, they are stored in a refrigerator (one day and night) to age the pregelatinized starch on the surface of the julienne potato, thereby suppressing cracking during molding or improving the binding property. However, the effect is small and it is not improved at all.

As described above, even the method of refrigerating and storing has not been improved, and it has to be left for a day and night due to aging, which is a problem in the manufacturing process.

(Means for Solving Problems) In order to solve these drawbacks, the present inventors have conducted research on α-gelatinization, α-gelatinization temperature, water content and physical properties of potato during the manufacturing process. After shredding the raw potatoes, steam them and steam them until the surface of the shredded potatoes is 85
When the temperature is above ℃, the enzyme is inactivated, and at that time, the core of the shredded potato is left in a state where the core is left (a state where the α is not completely converted ... The average degree of α conversion is 67 to 80%). The present invention has been achieved in which a potato molded product is obtained by performing low-temperature drying at 70 ° C. or lower so that the water content of the molded product becomes 60 to 75% after heating for a period of time.

The details of the present invention will be described below.

Raw (unheated) potatoes are used as the raw material, and as a pretreatment, they are washed and peeled, either as they are or from 1/2 to 1/4.
After cutting, cut into pieces mechanically (shredded)
Do. The shreds have a length of 10-40 mm and a width of 2
10mm, thickness 1-5mm is desirable.

Immediately after shredding, steam and heat. After shredding, steam until steaming for at least 15 minutes. If necessary, soak potatoes in water to prevent enzymatic browning. If soaking before steaming, drain more water and steam. Immersion in water causes elution of starch grains on the cut surface of the shredded potato, and the binding force at the time of molding is reduced. Therefore, preferably, after the shredded potato is continuously steamed and heated.

Steam heating is performed in a steamer with an internal temperature of 90 to 100 ° C.
Spread the shredded potatoes to a thickness of 2 mm or less and heat the shredded potato surface as uniformly as possible in a short time.
It is desirable that the steaming is carried out for 1 to 2 minutes when the temperature inside the oven is 98 ° C. The surface of the julienne potato is heated to 85 by steaming.
At a temperature of not lower than 0 ° C, the enzyme on the surface is deactivated and the starch on the surface is completely converted into α. On the other hand, the central part of shredded potatoes should be kept at 70 ° C or below and the degree of gelatinization should be 60% or below. At this time, the average degree of gelatinization of shredded potato is adjusted to 67-80%. The degree of α-formation at this time is shown in Table 1, the α-formation endothermic peak of starch by DSC (differential scanning calorimeter) is shown in the drawing, and the relationship between steaming time and physical properties is shown in Table 1.

The onset temperature of the endothermic peak of DSC coincided with the temperature reached in the center by steaming, and it was clear that the part not completely pregelatinized remained in the center of julienne potato. Moreover, the shear stress of the shredded potato showed a negative correlation with the heating time and the degree of α-formation, and sharply decreased from 3 minutes.

In the steam heating, if the heating time is too short, the temperature rise of the surface layer is insufficient, the enzyme is not inactivated, browning occurs during the drying and molding steps, and the commercial value is significantly impaired. In order to prevent this, it is necessary to raise the temperature of the surface layer of julienne potatoes to 85 ° C or higher to completely inactivate the enzyme. At the same time, the surface layer portion is completely converted into α, which enhances the binding property during molding. On the other hand, for those that took excessive heating time,
When the temperature is raised to 75 ° C. or higher, the gelatinization of starch excessively progresses, and the shear stress of the shredded potato decreases, so that crushing occurs at the time of molding and a sticky or chewy texture occurs. In order to prevent crushing, if the molding pressure is lowered and molding is performed, the product will be easily broken when cooking with weak binding.

Further, when the heating is carried out in a hot water bath, the starch particles in the surface layer portion of the shredded potato are dissolved in water, so that the binding property at the time of molding is significantly lowered. Furthermore, the amount of water attached is large, which is a problem in the efficiency of the drying process. Fry heating, oven heating,
The α-gelatinized portion on the surface of shredded potato is weak in binding and cannot be molded.

Steaming does not elute the starch granules on the surface layer of the shredded potato, which is useful for binding at the time of molding, and has a proper amount of water, and the shredded potato can be obtained. Also, by heating at high temperature for a short time, by utilizing the temperature difference between the surface layer and the center, the surface layer is heated to 85 ° C or higher, the complete α-formation and the enzyme are inactivated, and the temperature of the center is kept at 70 ° C or lower. It is possible to obtain shredded potatoes with high shear stress and less crushing during molding.

Dry immediately after steaming. Water content for drying is 60 to 75
%, Preferably 68-74%. The drying method is hot air drying, vacuum drying, infrared drying, reduced pressure drying, etc.
Perform at a low temperature below ℃. By drying, the physical properties of the shredded potato become stronger, suppressing crushing during molding,
Reduce the water content of starch paste that has been gelatinized on the surface of julienne potatoes,
The adhesiveness increases, and the binding property during molding increases. When the water content is 60% or less, the adhesiveness of the starch paste on the surface layer portion of the shredded potato decreases, resulting in poor molding and further the texture of the product.
If it is 75% or more, the water content in the molding center during cooking is high and the water content becomes dull and the texture deteriorates. Further, when dried at a high temperature of 70 ° C. or higher, the α-formation progresses to the non-alpha-formation center part, the shear stress of the shredded potato decreases, and the crushing during molding increases.

After drying, seasoning spices and shredded potatoes are mixed with salt, chemical seasonings and various seasonings, peppers and other spices, oils and fats, milk powders, etc., which are appropriately selected or combined by a mixer. In addition, minced meat, corned beef, ham, sausage and other meat storage products and processed products thereof, seafood, vegetables and the like may be added and mixed if necessary.

The above mixture is molded by a molding machine such as extrusion molding and stamping molding. Desirably, heat the mixture to a temperature of 10 before molding.
Cool to below ℃. Moldability is further improved by cooling.

Immediately after molding, freeze or refrigerate, but if necessary, heat in an oven or fryer,
Cool, freeze or refrigerate. The purpose of heating is to sterilize and completely gelatinize the starch.

The above is the method for producing a molded processed product having an excellent texture of shredded potato, which is the object of the present invention.

(Example) After cleaning, peeling, and sorting potatoes of the Baron L-ball standard, 1/3
Cut it into small pieces and shred with a food slicer.
A shredded potato having a length of 20 to 30 mm, a width of 2 to 10 mm and a thickness of 1 to 3 mm was obtained. This was immediately placed in a box-shaped steamer with an internal temperature of 98 ° C. and heated for 1 minute. The steamer has
The potatoes were spread on the mesh tray to a thickness of 10 mm or less, and the whole tray was placed. At this time, the surface of the shredded potato was at 90 ℃, and the central part was at about 65-70 ℃. Immediately after steaming, the mesh tray was placed in a box-type dryer at 60 ° C. as it was and dried for 10 minutes. The water content at this time was 69 to 71%.

2973 g of the shredded potato thus obtained, 24 g of salt, and 3 g of white koshi were placed in a table-top (ribbon-type stirring blade) kneader and mixed for 3 minutes. The mixture is stored in a refrigerator at 3 ℃ for 1 hour, and the product temperature is averaged at 10 ℃. Then, it is molded into a 70mm × 70mm × 8mm square with a molding machine (manufactured by Takeuchi Food Machinery Co., Ltd.) and heated in a 200 ℃ oven for 5 minutes. After cooling,
Frozen

Comparative Experimental Example 1 The product of the present invention (made in Example 1) and the two products currently on the market were compared and evaluated by a sensory test (three-point comparison order method) using 16 panelists. The sample used for the sensory test was prepared by sprinkling a frying pan with a large amount of oil (commercial salad oil) and baking both sides for 2 minutes on medium heat.

As shown in the results in Table 2, the product of the present invention has a small "texture", a "slipping potato feeling", and a favorable texture (texture).

Table 3 shows the water content and the degree of α-formation of the product of the present invention and two commercially available products as controls.

Comparative Experimental Example 2 The product of the present invention (made in Example 1) and a sample made by a general Hashiyu Brown manufacturing method (the above-mentioned conventional method) were subjected to a sensory test by a panel of 16 people (two-point comparison). It was evaluated by.

The control sample was prepared as follows. After cleaning, peeling, and sorting baron L-ball potatoes, shred them with a food slicer, length 20 to 30 mm, width 2 to 5 mm, thickness 1 to 3 mm
And Immediately boil this in boiling water for 3 minutes,
After draining with a colander, 5 mm thick on the mesh tray
Spread it thinly and leave it in the refrigerator (3 ℃) for 20 hours.
2973 g of this shredded potatoes, 24 g of salt, and 3 g of white koshiyou are mixed for 3 minutes with a table kneader (ribbon type stirring blade), and immediately 70 mm x 70 mm with a drum type molding machine (manufactured by Takeuchi Food Machinery).
It was molded into a square of × 8 mm, heated in a 200 ° C. oven for 5 minutes, cooled, and frozen.

For the sensory test, a large amount of oil (commercial salad oil) was spread on a frying pan, and both sides were baked for 2 minutes to serve as samples.

When fried with salad oil at 180 ° C., the product of the present invention did not break or collapse, but the control product had 6 out of 16 broken or chipped.

The results of the sensory test are shown in Table 4. As shown in Table 4, the products of the present invention are shredded with "a potato feeling" and "preferability of texture",
It was favored at a risk rate of 1%, and there was a significant difference at a risk rate of 5% in terms of "softness" and "texturing". Table 5 shows the degree of gelatinization and the water content of both samples.

(Effects of the Invention) According to the present invention, as shown in the results of the sensory test, a processed potato product having an excellent texture can be obtained.

[Brief description of drawings]

FIG. 1 is a graph showing steaming time of shredded potato and DSC endothermic peak pattern.

Claims (3)

[Claims] 1. A method for producing a molded product of shredded potatoes, wherein the shredded potatoes are steamed and heated so that the degree of gelatinization inside is 67 to 80%, and then the water content of the molded product is 60. A method for producing a potato-molded product, which is characterized by performing a molding process after drying so that the content becomes ~ 75%. 2. The method for producing a potato-shaped processed product according to claim 1, wherein the potato after steaming and heating is dried at 70 ° C. or lower. 3. In the step of gelatinizing starch by steaming,
Using steam above 90 ℃, the degree of gelatinization of starch is 67-80% on average.
The method for producing a potato molded product according to claim 1, wherein