JPS6225338B2 - - Google Patents

Description

[Detailed description of the invention]

BACKGROUND ART Traditionally, salads have been made by dressing potatoes, cucumbers, ham, etc. that have been peeled, shaped into dice or chips, boiled in boiling water or steamed, and then gelatinized, with mayonnaise or dressing. 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 salad is one in which the shape of the processed ingredients remains intact. However, as the surface of the gelatinized potato collapses, the entire potato becomes brittle and crumbles easily, so when you mix it with mayonnaise using a stirrer such as a Hobart mixer, the force of the struggle causes it 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 conducted various studies to find out whether there is a method for producing pregelatinized potatoes that do not crumble under the force of mayonnaise, etc. even if raw potatoes are pregelatinized by heating. They focused on acetic acid, which is more economical, and after further study, they found that this problem could be solved by immersing raw potatoes in an acetic acid solution and then heating them to gelatinize them, thereby completing the present invention. That is, the present invention is characterized in that raw potatoes are heated and gelatinized after or while being immersed in an acetic acid solution. The present invention will be explained in detail below. In the present invention, raw potatoes refer to potatoes that have not been heated and 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 acetic acid solution. A tear forms in the area. 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 acetic acid solution refers to a solution in which acetic 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 acetic acid solution is 0.01% or less, the effect will be low, and since gelatinized potatoes are brittle and easily crumble under the force of adding mayonnaise, it is preferable to set the concentration to 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 if you dislike sour odor, it is preferably 0.3% or less. Therefore, concentrations of 0.05 to 0.1% are generally preferred. Raw potatoes are immersed in acetic acid solution and heated to α
To do this, first, place an acetic acid solution in a container such as a pot to the extent that the raw potatoes are completely immersed, usually 2 to 3 times the volume of the raw potatoes, and immerse the raw potatoes in the acetic acid solution. do. The immersion time varies depending on the concentration of the acetic acid solution, but it is recommended to be about 3 to 4 hours at a concentration of 0.05%. If the concentration is lower than this, the immersion time should be longer, and if it is higher, the immersion time should 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 an acetic acid solution, for example, put 2 to 3 times the amount of acetic acid solution than raw potatoes in a container such as a pot, heat it, and then heat the acetic acid solution. After boiling, heat for another 10 to 20 minutes to gelatinize. You can judge whether or not a potato has become gelatinized by checking whether a sharp object such as a comb can be inserted into the potato without any resistance. As described above, by producing pregelatinized potatoes according to the present invention, an extremely thin elastic film is formed on the surface of the pregelatinized potatoes.
The brittleness and tendency of the potatoes to fall apart are gone,
Once gelatinized, the potatoes will not fall apart with the amount of force you apply when soaking them in mayonnaise. Furthermore, the inside of the potato gelatinized according to the present invention is as chewy as that of a potato gelatinized by boiling in boiling water or the like in a conventional manner. The present invention will be described in more detail using test examples (one example of test examples) and examples. Test example: 500 g of peeled raw potatoes and shaped into a shape of 5 mm thick and 2 cm wide, and 2 kg of acetic acid solutions of various concentrations listed in the table below are placed in a pot and heated, until the acetic acid solution boils. After that, it was further heated for 15 minutes to gelatinize it. Ten potatoes (5 cm in length) were gelatinized by heating while immersed in acetic acid solutions of various concentrations, and their appearance and presence 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.

[Table] When boiling, the α-gelatinized potatoes are
If the weight is not greater than 300g, it will collapse.
Heat α with clear water (no acetic acid added) as described in the table.
The surface of the boiled potatoes has collapsed, and
Potatoes are brittle and easily crumble when broken with a 150g weight, whereas potatoes heated and pregelatinized in an acetic acid solution have a larger weight when broken, meaning they are less likely to crumble, even though the surface remains intact. I understand that. However, potatoes heated and pregelatinized in a 0.4% acetic acid solution have a sour odor and lose the original flavor of the potatoes. It is also seen that when the concentration of the acetic acid solution is in the range of 0.02 to 0.3%, the surface of the potatoes does not crumble when boiled, does not break easily unless the weight is 700 g or more, and does not have any strange odor. In addition, the inside of the potato gelatinized with 0.02 to 0.3% acetic acid solution was steamy. Example 1 Raw potatoes (May Queen) are peeled and each side is 1
300g shaped into cm dice and concentration 0.05%
600g of acetic acid solution was put in a pot and heated, and after the acetic acid solution boiled, it was further heated for 15 minutes to gelatinize it. When the gelatinized potatoes, carrots, cucumbers, and ham were mixed with mayonnaise in a Hobart mixer to make a salad, the potatoes did not fall apart and had a neatly shaped shape. Example 2 300 g of peeled raw potatoes (Baron) and shaped into dice with sides of 1 cm and 600 g of an acetic acid solution with a concentration of 0.1% were placed in a pot, and the raw potatoes were immersed in the acetic acid solution for 1 hour. . Drain the raw potatoes that have been soaked, and
It was pregelatinized by steaming at ℃ for 15 minutes. When this gelatinized potato was dressed with a French-type dressing using a wooden spatula to make a salad, the potato did not fall apart and the shaped shape remained neatly.

Claims (1)

[Claims] 1. α characterized by heating raw potatoes after or while soaking them in an acetic acid solution to gelatinize them.
A method for producing sweet potatoes.