JPS6317427B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for treating potato to suppress the generation of off-flavors during storage. Heat-gelatinized potato chips, which are used as raw materials for salads and the like, are stored at a low temperature of 5 to 10 degrees Celsius because they are susceptible to spoilage when stored. However, even when stored at low temperatures, a kind of strange odor (raw grass odor) occurs after one to two days, causing discomfort and decreasing appetite. Therefore, as a result of various studies aimed at preventing the generation of off-flavors during storage of pregelatinized potatoes, the present inventor found that this objective could be achieved by adding a specific polymeric phosphate to pregelatinized potatoes. This discovery led to the present invention. Therefore, the potato processing method of the present invention involves heating and pregelatinizing potato, and then injecting a polymer selected from sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate, sodium pyrophosphate, potassium pyrophosphate, or a mixture thereof. It is characterized by the addition of phosphate. The present invention will be specifically explained below. Any type of barleychio is used, such as baron or mayquin, and after peeling, it is left as is, and 1/2
It can be used in various forms, such as by cutting it into 2 to 1/8 pieces, slicing it into 1.3 to 3 cm squares, or crushing it. To process the potato according to the present invention, the potato starch is first gelatinized by heating. Boiling or steaming is usually used as a heating means. Boiling or steaming conditions vary depending on the type, size, harvest time, etc. of the potato.
For example, when boiling in hot water at 95℃, it is usually 10 to 50.
When steaming in steam at 100℃ for 1 minute, it is usually 20~20 minutes.
60 minutes is sufficient. Next, a predetermined polymeric phosphate is applied to the pregelatinized potato, and as a means of application, the polymeric phosphate powder may be used as it is, or an aqueous solution such as 1 to 4
%, preferably 2 to 3% aqueous solution, and stir to apply the polymerized phosphate to the potato surface, for example, 0.1 to 2%, preferably about 0.5 to 1% It is also possible to take measures such as immersing the potato in an aqueous solution to impregnate it. According to the present invention, as the polymeric phosphate, sodium or potassium polyphosphate, sodium or potassium metaphosphate, sodium or potassium pyrophosphate is used alone or as a mixture, and the amount of the polymeric phosphate to be used is generally Regarding the sprinkling method, for example, it is about 0.03 to 2.0% based on potatoes, and if too much is used, the potatoes tend to have an astringent taste, and if too little is used, the desired effect may not be achieved. sea bream. When impregnating by immersion, the immersion time depends on the concentration of the polymerized phosphate solution, but
~5 minutes is sufficient. The potato thus treated can be stored as it is or mixed with mayonnaise or other ingredients at a temperature of, for example, 5 to 10°C and used as a raw material for salads and the like. Potatoes treated according to the present invention do not generate any off-odor even when stored for 5 to 7 days, and maintain their excellent quality immediately after heating and gelatinization, while clouding and other discoloration are also suppressed. The present invention will now be explained in more detail by way of examples. In this specification, all parts and percentages are by weight. Test Example 2 kg of peeled potato was boiled in hot water at 95°C for 40 minutes and cooled. To this, sodium polyphosphate powder in the proportion shown in the table below was added and thoroughly stirred. Store this processed potato in a refrigerator at 8℃,
The occurrence of off-odor was examined after 1 day and 3 days. The results are shown in the table below. In the table, the symbol + means there is a strange odor, ± means there is a slight strange odor, and - means there is no strange odor.
* indicates astringent taste.

【table】

[Table] Example 1 Cut 1 kg of peeled potato into 1.5 cm squares, 20
Steamed for a minute and cooled. 30 g of a 2% sodium polyphosphate aqueous solution was added to this and thoroughly stirred. Add 200g of mayonnaise to this processed potato,
When stored at 5°C for 2 days, no off-odor was generated. Furthermore, when the steamed potatoes were stored in the same manner without treatment, an unusual odor was already observed after one day. Example 2 1 kg of peeled potato was boiled as it was for 40 minutes and cooled. Add this to 2 g of an aqueous solution of a 1.5% polymerized phosphate mixture (sodium polyphosphate: 5, sodium metaphosphate: 2, sodium pyrophosphate: 1).
immersed in it for 5 minutes. Drain the liquid from this processed potato and heat it to 5℃ for 3 minutes.
When stored for several days, no unusual odor was observed. Furthermore, when boiled potatoes were stored in the same manner without treatment, an unusual odor was already observed after one day. Example 3 1 kg of peeled potato was cut into 1/2 to 1/4 pieces, boiled for 35 minutes, and cooled. 0.1% of the polymerized phosphate mixture was added to this and thoroughly stirred. When this treated potato was stored at 5°C for 3 days, no off-odor was observed. In addition, when boiled potatoes were stored in the same way without treatment,
A strange odor was already observed after one day.

Claims (1)

[Claims] 1. Heat and gelatinize potato, then add sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate, sodium pyrophosphate,
1. A method for treating potato, characterized by applying a polymeric phosphate selected from potassium pyrophosphate or a mixture thereof.