JPH0659183B2 - How to make hash potatoes - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a hash potato having an excellent texture.

(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-Heating-Freezing is a common manufacturing method, but after the julienne is prevented from browning due to the enzyme of potato. Then, a boiling process is performed for cooking, but at this time, the starch granules serving as the binder are eluted or the starch is completely gelatinized (gelatinized).

As a result, the potato becomes a shredded potato with a weak binding property, and there are problems in quality such as crushing of the potato during machine molding, water drops, stickiness and stickiness, or breakage 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.

(Problems to be Solved by the Invention) As described above, even in the method of refrigerating and storing, there is no improvement, and it is necessary to leave it for one day and night due to aging, which causes problems in the manufacturing process. I'm running.

(Means for Solving Problems) In order to solve these drawbacks, the present inventors conducted research on α-gelatinization, α-gelatinization temperature, water content and physical properties and product properties of shredded potato during the manufacturing process. As a result of repeating, before cutting the raw potatoes into julienne, the average degree of gelatinization of the starch was adjusted to 60 to 75%, and after julienneing, it was 70 ° C.
The present invention has been achieved in which hash potatoes are obtained by performing the following low temperature drying and adjusting the water content to 60 to 75%.

The details of the present invention will be described below.

Raw (unheated potatoes) is used as raw material, and as a pretreatment, washing and peeling are performed, as it is, or 1/2 to 1
Cut to / 4.

60-75% average of pre-treated potato starch
The heating for pregelatinization is performed by frying, steaming, baking, or boiling in water, but preferably fried or steaming elutes the starch during heating,
It is preferable in terms of coloring (baking color) during heating and efficiency of the drying step.

Almost 100% of the surface of potatoes is converted into α by heating, but if the temperature is set so that the temperature at the center is 40 to 50 ° C, the average degree of α inside the potatoes is 30 to 60.
%, The average degree of gelatinization of the whole potato is 60-75%
Can be adjusted to. For example, 1 / of the baron L ball standard
For a size of 3 cuts, 4 by fried at 160 ℃
Minutes and steaming (internal temperature 98 to 100 ° C.) are preferably about 8 minutes.

When the average degree of gelatinization after heating is 75% or more, it is crushed and shredded in shreds and the feeling of shredding disappears, and when it is 60% or less, binding is weak in molding after shredding and molding defects (machine Molding) increases.

After the heat treatment, it is mechanically shredded.
The shreds are 10-40 mm long and 2-10 mm wide.
A thickness of 1-5 mm is desirable. The potatoes in which the degree of gelatinization of the starch in the surface layer portion and the starch in the inner layer portion are made nonuniform by the heat treatment also have nonuniform hardness. The surface layer part with advanced α-formation is shredded into appropriate pieces by shredding, and the part with low α-formation is shredded into fragments with poor shape and physical properties. That is, a starch having a moderately high degree of α-formation plays a role of binding when molding, and a portion of low α-formation having poor shape and physical properties serves to give a feeling of shredded potato.

After shredding, dry. 60% to 75% water content for drying
In the range of, preferably 68 to 74%. The drying method is hot air drying, vacuum drying, infrared drying, reduced pressure drying, or the like, but is performed at a low temperature of 70 ° C. or lower so as not to promote the gelatinization of potato starch. By drying, the physical properties of the shredded potatoes become stronger, suppressing cracking and crushing at the time of molding, and adjusting the water content inside the molded product to an average of 60 to 75% when completely converting the starch into α when cooking and heating. As a result, you can get a texture of water without stickiness and stickiness.

Without drying, shredded potatoes have a water content of 7
It is 8 to 84%, and the binding force of potatoes that have advanced α-formation, which plays the role of binding, is weak and molding defects increase. Also,
There is too much water inside when cooking and heating, resulting in a watery, sticky or sticky texture. On the other hand, the drying temperature is 7
If the temperature is higher than 0 ° C, the starch of the potato will be pregelatinized during drying, the physical properties of the shredded potato will be weakened, and the potatoes will be crushed and broken during molding, resulting in less feeling of shredded potato.

When the gelatinization temperature of potato is measured by the endothermic value of a differential scanning calorimeter, it begins to endotherm at around 59 ° C, has a peak at around 68 ° C, and ends at around 86 ° C. That is, this endotherm is considered to be an endothermic reaction due to α-formation (gelatinization), and is also assumed to be a temperature-controlled reaction rather than time. When drying is performed at 70 ° C., the degree of α-formation does not proceed excessively (the degree of α-formation is 75% or more). Also, if the water is dried to less than 60%,
The binding property of the gelatinized starch on the surface of the shredded potato is deteriorated, and molding defects are significantly increased.

Using shredded potatoes that have been dried at 70 ° C or less to a water content of 60 to 75% with a mixer, salt, soy sauce, sugar, chemical seasoning,
Various seasonings such as natural seasonings, various spices such as pepper, fats and oils, milk powder, etc. are appropriately selected, or a combination of seasoning spices is added and mixed. If necessary, livestock meat such as minced meat, corned beef, ham and sausage and processed products thereof, seafood and vegetables are added and mixed.

The above mixture is molded by a molding machine such as extrusion molding or stamping molding.

After molding, the product is usually frozen, but if necessary, immediately after molding, heat in an oven or fryer to heat sterilize and completely gelatinize starch, and then freeze or refrigerate. May be taken.

The above is the method for producing hash potatoes, which is the object of the present invention, of shredded potatoes having an excellent texture.

(Example) After cleaning, peeling, and sorting a baron L-ball standard potato, 1 /
When cut to 3 and fried with oil at 160 ° C for 4 minutes, the product temperature of the part 20 mm from the surface is 70 ° C, α
The degree of chemical conversion was 60 to 70%, and the central portion was 40 to 50 ° C.
After frying, it was shredded with a food slicer to obtain shredded potatoes having a length of 20 to 30 mm, a width of 2 to 5 mm, and a thickness of 1 to 3 mm. This was immediately dried with a box-type blow dryer at 60 ° C. (manufactured by Nippon Dry Co., Ltd.) for 10 minutes to adjust the water content to 70%. Drying was carried out in a dedicated mesh tray with a thickness of 5 mm or less.

2973 g of potatoes dried and adjusted to 70% water, 24 g of salt, and 39 g of white pepper were put into a table-type kneader (ribbon-type stirring blade) and mixed for 3 minutes. Immediately the mixture is 70mm x 70mm x with a drum type molding machine (manufactured by Takeuchi Food Machinery)
It was molded into a rectangular shape of 8 mm, heated in a 200 ° C. oven for 5 minutes, cooled, and frozen.

Comparative Experimental Example 1 The present invention product (produced in the example) and the currently marketed product 2 products were sensory-tested by 16 panelists (3 point comparison,
Comparative evaluation was performed by the rank method). According to the results in Table 1,
The result was that the product of the present invention did not have a feeling of kneading, had a feeling of shredded potato, and had a favorable texture (texture).

Table 2 shows the water content and the degree of α-formation of the product of the present invention and two commercially available products as controls.

For the sensory test sample, use a large amount of oil in the frying pan
Both sides were baked on medium heat for 2 minutes and ate.

Comparative Experimental Example 2 The product of the present invention and a sample produced by a general Hashiyu Brown production method (the above-mentioned conventional method) were compared and evaluated by a sensory test by a panel of 16 people.

As a control sample, after cleaning, peeling, and selecting a baron L-ball type potato, it was shredded with a food slicer to have a length of 20 to 30 mm, a width of 2 to 5 mm, and a thickness of 1 to 3 mm. This was immediately boiled in boiling water for 3 minutes, drained with a colander, spread thinly on a mesh tray to a thickness of 5 mm or less, and left in a refrigerator (+ 3 ° C.) for 20 hours. 2973 g of this julienne potato, 24 g of salt, and 3 g of white pepper
Is mixed with a table kneader (ribbon type stirring blade) for 3 minutes,
Immediately 70mm × with a drum type molding machine (manufactured by Takeuchi Food Machinery)
It was formed by molding into a 70 mm × 8 mm square shape, heating in an oven at 200 ° C. for 5 minutes, cooling and freezing.

For the sensory test, a large amount of oil was soaked in a frying pan, and both sides were baked on medium heat for 2 minutes.

In addition, when fried with 180 ° C salad oil,
The product of the present invention was not broken, but the control product was 6 out of 16
Pieces broke or broke.

As a result of the sensory test, as shown in Table 3, the product of the present invention is preferred at a risk rate of 0.1% due to the favorable feeling of shredded potato and texture, and further at a risk rate of 5% due to its softness and kneading feeling. A significant difference was observed.

Table 4 shows the α-degree and water content of both samples.

(Effects of the Invention) According to the present invention, it is not necessary to leave it for a long time after surface aging as in the conventional case, and it has excellent moldability, does not have a feeling of kneading, and has a potato texture and a textured texture. Can be provided.

Claims (1)

[Claims] 1. In a method for producing hash potatoes, raw potatoes are heated to a degree of gelatinization of 60 to 70% before the shredding step, further shredded, and dried at a low temperature of 70 ° C. to remove potatoes. A method for producing a hash potato, which comprises adjusting the water content to 60 to 75% and molding this.