JPS5856625B2 - Method for producing pregelatinized potatoes - Google Patents

Description

[Detailed Description of the Invention] Conventionally, salads have been prepared by dressing potatoes, cucumbers, ham, etc. that have been peeled, shaped into dice or chips, heated in boiling water or steamed to gelatinize them, and coated with mayonnaise and dressing. has been done.

In the case of commercially available salads like this, particular emphasis is placed on the beauty of the appearance, and it is said that the best salads are those that retain the shape of the processed ingredients.

However, as the surface of the potatoes is boiled down, the gelatinized potatoes become brittle and crumble easily, so when they are mixed with mayonnaise using a stirrer such as a Hobart mixer, the force of the struggle causes them to crumble to the point where no original shape remains. , there is a problem that the appearance of the salad deteriorates and the product value decreases.

The present inventor has discovered that even if raw potatoes are heated and pregelatinized, they will not crumble under the force of cooking with mayonnaise, etc., and will not produce any crumbs or odor (does not impair the original flavor of potatoes). After considering various methods to produce it, we focused on citric acid, which is more economical than acetic acid and other general acids.After further investigation, we decided to soak raw potatoes in a citric acid solution with a specific concentration range. After that, they discovered that this problem could be solved by heating and gelatinization, etc., and completed the present invention.

That is, the present invention is characterized in that raw potatoes are immersed in a 0.02 to 0.3% citric acid solution and then heated to gelatinize them while being immersed.

The present invention will be explained in detail below.

In the present invention, raw potatoes refer to unheated potatoes that have not been gelatinized.

The variety and shape of the potato does not matter, but if the size is too large, the heating time will be longer to gelatinize the inside, and this may be due to the effect of the citric acid solution. Cracks form on the surface.

Therefore, one that is too large is not preferable.

Although the effect of the present invention is not affected even if the product is not peeled, peeling is preferable for products where appearance is important.

In the present invention, the citric acid solution refers to a solution in which citric acid is dissolved in water.

Note that the water may be a seasoning liquid to which seasonings and the like are added.

If the concentration of the citric acid solution is less than 0.02%, the effect will be small, and potatoes that have been gelatinized by heating are brittle and easily crumble under the force of pouring mayonnaise on them, so it is preferably 0.02% or more.

On the other hand, if the concentration exceeds 0.3%, it will give off a sour odor and the original flavor of gelatinized potatoes will be impaired, so it is preferably 0.3% or less.

Therefore, a concentration of 0.05 to 0.1% is generally preferred.

To pregelatinate raw potatoes by immersing them in a citric acid solution and then heating them, first, the raw potatoes are completely immersed in a container such as a pot, usually 2 to 3 times the amount of raw potatoes. Pour some citric acid solution into it and soak the raw potatoes in it.

The immersion time varies depending on the concentration of the acetic acid solution, but the standard is about 3 to 4 hours at a concentration of 0.05%; if the concentration is lower than this, the immersion time may be longer, and if it is higher, the immersion time may be shorter.

If the soaking time is longer than necessary, the entire gelatinized potato will become hard, so it is preferable not to soak it for too long.

Next, the soaked potatoes are drained and then heated with steam or the like to gelatinize them.

Also, as a method for gelatinizing raw potatoes by heating them while immersing them in a citric acid solution, for example, put raw potatoes and 2 to 3 times the amount of citric acid solution in a pot, heat them, and then heat them. After the acid solution boils, heat it for another 10-20 minutes,
Become alpha.

You can judge whether or not a potato has become gelatinized by whether or not a sharp object such as a comb can be inserted without resistance.

As described above, by producing pregelatinized potatoes according to the present invention, an extremely thin and elastic film is formed on the surface of the pregelatinized potatoes, and perhaps due to this film, the brittleness and susceptibility of the pregelatinized potatoes to collapse are eliminated. , it won't fall apart even with the amount of force you put into it with mayonnaise.

In addition, the potatoes gelatinized according to the present invention do not have any off-flavors, and the inside is as chewy as potatoes gelatinized by boiling in boiling water or the like in a conventional manner.

The present invention will be explained in more detail below using test examples and examples.

Test example: Peel raw potatoes (may quince) to a thickness of 5 cm and 2 crr.
Put 500g of L-shaped and 2kg of citric acid solutions of various concentrations listed in the table below into a pot and heat.
After the citric acid solution boils, heat it for another 15 minutes to
It became.

α by heating while immersed in this citric acid solution of various concentrations.
Ten pieces (length: 5 cm) of each of the boiled potatoes were used as samples, and their appearance and presence or absence of off-odor were observed.

Next, both ends of the pregelatinized potato were fixed, and a weight was hung from a string approximately in the center to measure the weight at which the pregelatinized potato would break.

The observation results and measurement results (average values of measurement values) are as shown in the table below.

From the table, the concentration of citric acid solution is 0.02-0.3%.
It can be seen that when the potato is within this range, the surface of the potato does not crumble, and it does not break with a weight of 300 g or less (therefore, it does not crumble with the force that can be applied with mayonnaise) and there is no odor.

Note that the inside of the potato gelatinized with a 0.02 to 0.3% citric acid solution was steamy.

Example 1 300 g of peeled raw potatoes (May Queen) and shaped into dice with sides of 1 inch and 600 g of a citric acid solution with a concentration of 0.05% were placed in a pot and heated, and the citric acid solution was heated. After boiling, the mixture was further heated for 15 minutes for gelatinization.

This gelatinized potato had no foreign odor and no sticky surface.

When I made a salad by mixing the gelatinized potatoes, carrots, cucumbers, and ham with mayonnaise in a Hobart mixer, I found that the potatoes did not fall apart and retained their neatly shaped shape.

Example 2 300 g of peeled raw potatoes (Baron) and shaped into dice with one side of α and 0.1% citric acid solution 6
00.9 in a pot, add 1 raw potato to the citric acid solution.
Soaked for an hour.

The soaked raw potatoes were drained and boiled in steam at 100°C for 15 minutes to gelatinize them.

This gelatinized potato had no foreign odor and no sticky surface.

When this pregelatinized potato was mixed with French-type dressing using a wooden spatula to make a salad, the potato did not fall apart and its shaped shape remained intact.

Claims (1)

[Claims] 1. A method for producing pregelatinized potatoes, which comprises immersing raw potatoes in a 0.02 to 0.3% citric acid solution and then heating and pregelatinizing them while immersing them.