JP7225003B2 - How to make french fries - Google Patents
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- JP7225003B2 JP7225003B2 JP2019068390A JP2019068390A JP7225003B2 JP 7225003 B2 JP7225003 B2 JP 7225003B2 JP 2019068390 A JP2019068390 A JP 2019068390A JP 2019068390 A JP2019068390 A JP 2019068390A JP 7225003 B2 JP7225003 B2 JP 7225003B2
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- 235000012020 french fries Nutrition 0.000 title claims description 39
- 229920002472 Starch Polymers 0.000 claims description 45
- 235000019698 starch Nutrition 0.000 claims description 45
- 239000008107 starch Substances 0.000 claims description 45
- 244000061456 Solanum tuberosum Species 0.000 claims description 27
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 27
- 235000012015 potatoes Nutrition 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 239000007864 aqueous solution Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- -1 trisaccharide hydride Chemical class 0.000 claims description 15
- 206010033546 Pallor Diseases 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 238000003860 storage Methods 0.000 claims description 11
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 7
- 239000000600 sorbitol Substances 0.000 claims description 7
- 150000004044 tetrasaccharides Chemical class 0.000 claims description 5
- 150000004678 hydrides Chemical class 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 239000000203 mixture Substances 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000007654 immersion Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 150000002772 monosaccharides Chemical class 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- 150000004043 trisaccharides Chemical class 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- XJCCHWKNFMUJFE-CGQAXDJHSA-N Maltotriitol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O[C@@H]([C@H](O)[C@@H](O)CO)[C@H](O)CO)O[C@H](CO)[C@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 XJCCHWKNFMUJFE-CGQAXDJHSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 241000448053 Toya Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000008786 sensory perception of smell Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
本発明は食感及び風味保持されたフライドポテトの製造方法に関する。より詳細には加温状態で保管した場合においても食感及び風味の保持されたフライドポテトの製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing french fries with retained texture and flavor. More specifically, the present invention relates to a method for producing French fries that retain texture and flavor even when stored in a heated state.
欧米で「チップス」、「フレンチフライ」と称される馬鈴薯の油ちょう物であるフライドポテトは、広く販売されており、近年、コンビニエンスストアにおいても温かい状態で販売されている。しかしながら、コンビニエンスストアでは温かい状態で提供する目的で、フライドポテトを加温した保管庫内で長時間保管することが多く、このような保管状態ではフライドポテト中の水分が蒸発し、製造直後のフライドポテト内部のしっとりとした食感が保たれず、風味も劣化するという問題があった。 French fries, which are deep-fried potatoes called “chips” and “french fries” in Europe and the United States, are widely sold, and in recent years, they are also sold in a warm state at convenience stores. However, at convenience stores, French fries are often stored for a long time in a heated storage cabinet for the purpose of serving them in a warm state. There was a problem that the moist texture inside the potato was not maintained and the flavor was also deteriorated.
これまでにもフライドポテトなど油ちょう物の品質改良に関していくつかの方法が提案されている。例えば、特開２０００‐３００１９８号公報には、ラクチトール、エリスリトールを揚げ物の衣に含有させ、電子レンジなどで再加熱した際もサクサクした食感を保持する方法が記載されている。また、特開２０１２‐９５５８４号公報にはトレハロースなどの糖類の溶液を油ちょう後の衣の表面に付着させ、冷蔵揚げ物の再加熱時の食感を保持する方法が記載されている。さらに、ＷＯ２００３／０６５８２４公報には重合度２０以上の糖の水素化物を５０％以上含有するデキストリン還元物の水溶液でブランチングすることにより、含油量を低減させる方法が記載されている。しかしながら、これらの方法には加温しながら長時間保管した際のしっとりとした食感及び風味の保持については示されていなかった。 Several methods have been proposed so far to improve the quality of fried foods such as French fries. For example, Japanese Unexamined Patent Application Publication No. 2000-300198 describes a method in which lactitol and erythritol are incorporated into batter of deep-fried food to maintain a crispy texture even when reheated in a microwave oven or the like. Japanese Patent Application Laid-Open No. 2012-95584 describes a method for maintaining the texture of refrigerated fried foods when reheating by attaching a solution of saccharides such as trehalose to the surface of batter after frying. Furthermore, WO2003/065824 describes a method for reducing the oil content by blanching with an aqueous solution of dextrin reductant containing 50% or more of a sugar hydride having a degree of polymerization of 20 or more. However, these methods did not demonstrate retention of moist texture and flavor during long-term storage under heating.
本発明は、加温状態で長時間保管した場合においても、製造直後のしっとりとした食感及び風味を保持するフライドポテトを提供することを目的とする。 An object of the present invention is to provide french fries that retain moist texture and flavor immediately after production even when stored for a long time in a heated state.
本発明者らは、上記課題を解決するため鋭意研究した結果、馬鈴薯をブランチング処理したのち三糖類の水素化物を多く含有する還元澱粉加水分解物の水溶液で浸漬処理し、油ちょうすることにより加温状態で長時間保管した場合においても、還元澱粉加水分解物由来の甘さの影響がなく、製造直後のしっとりとした食感及び製造直後の風味を保持するフライドポテトを得ることができることを見出し、本発明を完成した。 As a result of extensive research to solve the above problems, the present inventors have found that after blanching potatoes, they are soaked in an aqueous solution of a reduced starch hydrolyzate containing a large amount of trisaccharide hydrides, and then fried. It is possible to obtain french fries that are not affected by the sweetness derived from the reduced starch hydrolyzate even when stored in a heated state for a long time, and retain the moist texture and flavor immediately after production. He found the headline and completed the present invention.
すなわち、本発明は第一に、カットした馬鈴薯を、ブランチング処理を行った後、三糖類の水素化物を１５質量％以上含有する還元澱粉加水分解物の水溶液に浸漬し、油ちょうするフライドポテトの製造方法である。
第二に、ソルビトールと二糖類の水素化物を合わせた含有量が０～７０質量％である還元澱粉加水分解物を用いる第一に記載のフライドポテトの製造方法である。
第三に、四糖類以上の分子量を有する糖類の水素化物の含有量が０～７０質量％である還元澱粉加水分解物を用いる第一または第二に記載のフライドポテトの製造方法である。
第四に還元澱粉加水分解物の水溶液が、固形分含有量が５～２０質量％の還元澱粉加水分解物の水溶液である第一から第三のいずれかに記載のフライドポテトの製造方法である。
第五に、ブランチング処理を行った後のカットした馬鈴薯を油ちょうする前に、三糖類の水素化物を１５質量％以上含有する還元澱粉加水分解物の水溶液に浸漬する、加温保管中または加温保管後のフライドポテトの食感及び風味を保持する方法である。
なお、本発明において％は特に断りがない限り質量％を表す。
That is, in the present invention, first, cut potatoes are subjected to blanching treatment, then immersed in an aqueous solution of reduced starch hydrolyzate containing 15% by mass or more of trisaccharide hydride, and fried. is a manufacturing method.
Second, the method for producing French fries according to the first item, using a reduced starch hydrolyzate having a combined content of sorbitol and disaccharide hydrides of 0 to 70% by mass.
Thirdly, the method for producing french fries according to the first or second item, using a reduced starch hydrolyzate containing 0 to 70% by mass of hydrogenated sugars having a molecular weight of tetrasaccharide or higher.
Fourth, the method for producing french fries according to any one of the first to third items, wherein the aqueous solution of the reduced starch hydrolyzate is an aqueous solution of the reduced starch hydrolyzate with a solid content of 5 to 20% by mass. .
Fifth, before frying the cut potatoes after the blanching treatment, immerse them in an aqueous solution of a reduced starch hydrolyzate containing 15% by mass or more of a trisaccharide hydride, during heated storage, or This is a method for retaining the texture and flavor of french fries after being stored under heating.
In the present invention, % represents % by mass unless otherwise specified.
本発明で用いる還元澱粉加水分解物は、澱粉を酵素、酸などで加水分解することによって得られた澱粉加水分解物を公知の方法で水素化することで得られ、クロマトグラフで分画することによりさまざまな組成を有する還元澱粉加水分解物が得られる。本発明では澱粉加水分解物を構成する糖類の水素化物の組成の如何にかかわらず澱粉加水分解物を水素化した組成物を還元澱粉加水分解物という。また、三糖類水素化物については還元澱粉加水分解物を分画することにより、含有量を上げることができる。 The reduced starch hydrolyzate used in the present invention is obtained by hydrogenating a starch hydrolyzate obtained by hydrolyzing starch with enzymes, acids, etc. by a known method, and fractionating by chromatography. yields reduced starch hydrolysates with varying compositions. In the present invention, a composition obtained by hydrogenating a starch hydrolyzate is referred to as a reduced starch hydrolyzate, regardless of the composition of the hydrogenated saccharides constituting the starch hydrolyzate. In addition, the content of trisaccharide hydrides can be increased by fractionating the reduced starch hydrolyzate.
市販の還元澱粉加水分解物は純度、物性、用途などの違いにより結晶、粉末、溶液などの形態があるが、本発明において含有量とは形態に関わらず、固形物に対する含有量を表す。また含有量については高速液体クロマトグラフィーなど公知の方法で測定することができる。 Commercially available reduced starch hydrolysates are in the form of crystals, powders, solutions, etc., depending on their purity, physical properties, and usage. Also, the content can be measured by a known method such as high performance liquid chromatography.
本発明で用いる三糖類水素化物は澱粉加水分解物が由来であり、たとえば、マルトトリイトール、イソマルトトリイトール、パニトールなどが挙げられる。 The trisaccharide hydrides used in the present invention are derived from starch hydrolysates, and examples thereof include maltotriitol, isomaltotriitol and panitol.
本発明で用いる還元澱粉加水分解物中の三糖類水素化物は１５％以上であることが好ましい。また、三糖類水素化物は３０％で十分な効果が得られるが、３０％を超えて含まれてもよい。 The content of trisaccharide hydrides in the reduced starch hydrolyzate used in the present invention is preferably 15% or more. In addition, although trisaccharide hydrides are sufficiently effective at 30%, they may be contained in excess of 30%.
本発明で用いる還元澱粉加水分解物中のソルビトール、二糖類水素化物は合わせて７０％以下、好ましくは６０％以下にすることにより、風味への影響を抑えることができるため好ましい。また四糖類以上の分子量を有する水素化物については、７０％以下、好ましくは６０％以下とすることにより、表層に付着、または浸透後表層に滞留する傾向のある重合度の高い糖類水素化物への水分移行が抑制され、特に水分保持感によい影響を及ぼすばかりでなく、油ちょう時に付着した還元澱粉加水分解物の剥離が抑制され、油ちょうに使用する油を長く使用することが可能となり好ましい。 The combined content of sorbitol and disaccharide hydride in the reduced starch hydrolyzate used in the present invention is preferably 70% or less, preferably 60% or less, because the influence on the flavor can be suppressed. In addition, the hydride having a molecular weight of tetrasaccharide or higher is 70% or less, preferably 60% or less, so that the saccharide hydride with a high degree of polymerization that tends to adhere to the surface layer or stay in the surface layer after permeation. Not only does it suppress moisture migration, and has a particularly good effect on the feeling of moisture retention, but it also suppresses the peeling of the reduced starch hydrolyzate that adheres during frying, making it possible to use the oil used for frying for a long time, which is preferable. .
本発明は食用であれば馬鈴薯の種類によって制限されることなく、例えば、こがね丸、男爵、キタアカリ、ベニアカリ、ジャガキッズ、メークイン、とうや、北海こがね等、国内産、外国産を問わず使用することができる。 The present invention is not limited by the type of potato as long as it is edible. For example, it can be used regardless of whether it is domestic or foreign, such as Koganemaru, Baron, Kitaakari, Beniakari, Jagakids, May Queen, Toya, and Hokkai Kogane. can be done.
フライドポテトの製造において、馬鈴薯中に含まれる酵素の失活、馬鈴薯の褐変防止、油ちょう後のフライドポテトの食感改善、油ちょう時の馬鈴薯の火の通りを良くする等の目的でブランチングと呼ばれる操作が行われる。 In the production of French fries, blanching is used for the purpose of deactivating the enzymes contained in the potatoes, preventing the potatoes from browning, improving the texture of the French fries after frying, and improving the cooking of the potatoes during frying. An operation called
ブランチングの一般的な手法として、その条件はフライドポテト用にカットされた馬鈴薯の大きさに応じて異なるが、約６０～１００℃に加熱した熱湯中に約０．５～２０分間程度浸漬するボイルブランチングや、約９０～１１０℃の蒸気に約１～１０分間程度ブランチングするスチームブランチング等が挙げられる。 As a general method of blanching, the conditions differ depending on the size of the potato cut for French fries, but it is soaked in boiling water heated to about 60 to 100 ° C. for about 0.5 to 20 minutes. Boil blanching, and steam blanching in which blanching is performed in steam of about 90 to 110° C. for about 1 to 10 minutes, and the like can be mentioned.
ブランチングの後、還元澱粉加水分解物の水溶液への浸漬の際用いる溶液の濃度は５～２０％であることが好ましい。この範囲より濃度が高い場合においても加温保存後の食感保持について一定の効果は得られるが、この範囲とすることにより溶液が低粘度であるため操作性がよく、還元澱粉加水分解物の馬鈴薯への浸透も良好となる。 After blanching, the concentration of the solution used for immersion in the aqueous solution of the reduced starch hydrolyzate is preferably 5-20%. Even if the concentration is higher than this range, a certain effect can be obtained in terms of texture retention after heating and storage. Penetration into potatoes is also improved.
ブランチング後の、還元澱粉加水分解物の水溶液への浸漬条件は、馬鈴薯の種類、貯蔵期間、カットした馬鈴薯の形状、大きさなどによって多少の差異はあるが、例えば、メークインを用い、およそ１．５ｃｍ×１．５ｃｍ×４ｃｍにカットした場合、馬鈴薯1質量部に対し１．５～３．０質量部の還元澱粉加水分解物の水溶液を用い、１．５～３時間浸漬処理することが好ましい。還元澱粉加水分解物の水溶液の質量比が馬鈴薯1質量部に対し３質量部より大きい場合、浸漬時間が３時間を超える場合においても加温保管中または加温保存後の食感保持について一定の効果は得られるが、この範囲とすることが作業効率上好ましい。 After blanching, the conditions for immersing the reduced starch hydrolyzate in the aqueous solution vary slightly depending on the type of potato, storage period, shape and size of the cut potato, etc. When cut into .5 cm × 1.5 cm × 4 cm, it can be soaked for 1.5 to 3 hours using an aqueous solution of 1.5 to 3.0 parts by weight of reduced starch hydrolyzate per 1 part by weight of potatoes. preferable. If the mass ratio of the aqueous solution of the reduced starch hydrolyzate is greater than 3 parts by mass to 1 part by mass of potatoes, even if the soaking time exceeds 3 hours, a certain level of texture retention is maintained during or after heated storage. Although the effect can be obtained, this range is preferable from the standpoint of work efficiency.
本発明における還元澱粉加水分解物の水溶液への浸漬を行った馬鈴薯は公知の方法で調理することにより、加温状態で長時間保管した場合においても、製造直後の水分を保持していると感じるしっとりとした食感を保持するフライドポテトを得ることができる。 The potatoes immersed in the aqueous solution of the reduced starch hydrolyzate in the present invention are cooked by a known method, so that even when stored for a long time in a heated state, it is felt that they retain the moisture immediately after production. It is possible to obtain French fries that retain a moist texture.
例えば、浸漬処理後そのまま油ちょうを行い製品に仕上げる方法や、油ちょうを２回に分けて行い、一次油ちょうで一旦半製品状態とし、次いで二次油ちょうを行い製品に仕上げる方法、あるいは一次油ちょうで一旦半製品状態としたものをオーブンや電子レンジで製品に仕上げる方法、等の調理方法を採用することが可能である。 For example, a method in which the products are finished by frying them as they are after the immersion treatment, or a method in which the oil frying is performed in two steps, and the products are made into semi-finished products by the primary oil frying, and then the secondary oil frying is performed to finish the products. It is possible to adopt a cooking method such as a method in which the product is once made into a semi-finished product by frying in oil and then finished into a product in an oven or a microwave oven.
油ちょう処理の温度に特に制限は無いが、２回の油ちょう処理を行う場合、一次油ちょうは約１５０～１９０℃程度で、二次油ちょうは約１６０～２００℃と一次油ちょう時の温度よりもやや高温で油ちょう処理することが好ましい。また、一次油ちょうが終了した後は、そのまますぐに二次油ちょうを行っても良いが、一次油ちょう品の状態で一旦保存し、商品とする直前の段階で二次油ちょうを行っても良い。また、浸漬処理後に冷凍保存したのち油ちょうを行うことも可能である。 There are no particular restrictions on the temperature of the frying treatment, but when frying twice, the primary frying temperature is about 150 to 190°C, and the secondary frying temperature is about 160 to 200°C. It is preferred to fry at slightly higher temperatures. In addition, after the primary frying is completed, the secondary frying may be performed immediately, but it is better to temporarily store the product in the primary frying state and perform the secondary frying immediately before making it into a product. Also good. Moreover, it is also possible to deep-fry after freeze-preserving after the immersion treatment.
一次油ちょうにより半製品状態にした馬鈴薯を冷凍保存することで、長期間保存可能で、且つ通常よりも短時間で製品に仕上げることが可能な冷凍フライドポテトとして取り扱うことが可能である。この方法によって得られる冷凍フライドポテトは、所望の期間冷凍保存をした後、必要に応じ解凍するか冷凍状態のままで二次油ちょうを行うか、オーブンや電子レンジによる加熱を行うことで、本発明に係る効果を有したフライドポテトを製造することが可能である。 By freezing and preserving the semi-finished potatoes by primary frying, they can be stored for a long period of time and can be handled as frozen French fries that can be finished into products in a shorter time than usual. The frozen french fries obtained by this method are frozen for a desired period of time, and then thawed as necessary, subjected to secondary frying in a frozen state, or heated in an oven or microwave oven to obtain the present product. It is possible to produce French fries with the benefits of the invention.
本発明に係るフライドポテトの製造方法において、油ちょう処理の前に馬鈴薯を小麦粉と水を含む懸濁液に接触させてもよい。また懸濁液中に本発明で用いる還元澱粉加水分解物を含有させてもよい。 In the method for producing French fries according to the present invention, the potatoes may be brought into contact with a suspension containing wheat flour and water before the frying process. The suspension may also contain the reduced starch hydrolyzate used in the present invention.
コンビニエンスストアなどではフライドポテトを一定量作り置きし、温かい状態で顧客に提供するために、店頭の保温庫で、およそ５０～７０℃で４時間程度保管される。本発明で製造されたフライドポテトは、還元澱粉加水分解物由来の甘さの影響がなく、この保管条件において水分保持がされていることを感じる食感、製造直後の味、香りを維持することが可能となる。 In convenience stores, etc., a certain amount of french fries are prepared in advance and are stored in the store's heat-retaining cabinet at approximately 50 to 70° C. for about 4 hours in order to provide them to customers in a warm state. The french fries produced by the present invention are not affected by the sweetness derived from the reduced starch hydrolyzate, and maintain the texture, taste and aroma immediately after production, which gives the feeling that moisture is retained under these storage conditions. becomes possible.
本発明の効果を表す用語として「しっとり感」を用いることがあるが、これは水分保持がされていることを感じるほか、澱粉が老化していない、口どけがよいなどの食感を合わせた食感であることを表す。また、「風味」とは食品を口腔に入れたときの味覚、嗅覚よる口内感覚を表す。 The term "moist feeling" is sometimes used to express the effect of the present invention, and this is a combination of texture such as the feeling that moisture is being retained, the starch is not aged, and the mouthfeel is good. It expresses that it is a texture. In addition, "flavor" represents sensations in the mouth based on the sense of taste and smell when the food is put into the oral cavity.
以下に実施例を挙げて本発明を詳細に説明するが、本発明の技術的範囲は以下の例に制限されるものではない。 The present invention will be described in detail with reference to examples below, but the technical scope of the present invention is not limited to the following examples.
［調製例］（還元澱粉加水分解物の調製） [Preparation example] (Preparation of reduced starch hydrolyzate)
市販の還元澱粉加水分解物を用い以下の組成（質量％）を有する組成物を調製した。調製例の組成は表1に示す。なお、「単糖」、「二糖」、「三糖」、「四糖＋」はそれぞれ対応する水素化前の糖が単糖類、二糖類、三糖類、四糖類以上の分子量を持つ糖であることを表す。なお、澱粉加水分解物由来の単糖類の水素化物はソルビトールであるため、「単糖」はソルビトールを表す。 A composition having the following composition (% by mass) was prepared using a commercially available reduced starch hydrolyzate. Table 1 shows the compositions of Preparation Examples. In addition, "monosaccharide", "disaccharide", "trisaccharide", and "tetrasaccharide +" are sugars with molecular weights equal to or higher than monosaccharides, disaccharides, trisaccharides, and tetrasaccharides before hydrogenation. represents something. In addition, since the hydride of monosaccharide derived from starch hydrolyzate is sorbitol, "monosaccharide" represents sorbitol.
［フライドポテトの製造］
フライドポテトの原料としてメークインを用い、皮を剥き、芽を除去した後、縦×横×長さが、おおよそ１．５ｃｍ×１．５ｃｍ×４ｃｍの大きさにカットしたものを４５０ｇ用意した。カットした馬鈴薯を９０～９５℃の水道水で３分間ブランチング処理した。処理後馬鈴薯を取出し、水切りをしたのち室温になるまで放冷した。調製例１から４のいずれか一つの還元澱粉加水分解物の１０％水溶液９００ｇに放冷した馬鈴薯を２時間浸漬した。浸漬後液切りをしたのちそのまま－２０℃の冷凍庫にて７日間冷凍保存した。冷凍された浸漬処理済み馬鈴薯を冷凍庫から取り出した後直ちに、薄力粉を35％含む水との懸濁液に馬鈴薯全体を接触させ、液切したのち、１８５℃で３分２０秒間の一次油ちょうをおこなった。油ちょう後、室温で１０分間放冷し、そのまま－２０℃の冷凍庫にて７日間冷凍保存した。一次油ちょう済みの馬鈴薯を冷凍庫から取出して直ちに、２００℃で２分間の二次油ちょうを行い、フライドポテト（実施品１～４）を得た。
[Production of French fries]
May Queen was used as a raw material for French fries, and after peeling the skin and removing the sprouts, 450 g of the potato was cut into a size of approximately 1.5 cm x 1.5 cm x 4 cm in length x width x length. The cut potatoes were blanched with tap water at 90 to 95°C for 3 minutes. After the treatment, the potatoes were taken out, drained, and allowed to cool to room temperature. Cooled potatoes were immersed in 900 g of a 10% aqueous solution of the reduced starch hydrolyzate of any one of Preparation Examples 1 to 4 for 2 hours. After immersion, the liquid was drained off, and then frozen and stored in a freezer at -20°C for 7 days. Immediately after removing the frozen soaked potatoes from the freezer, the whole potato is brought into contact with a suspension of water containing 35% soft flour, drained, and then subjected to primary oil cooking at 185 ° C for 3 minutes and 20 seconds. done. After frying, the mixture was allowed to cool at room temperature for 10 minutes, and then frozen and stored in a -20°C freezer for 7 days. Immediately after taking out the primary fried potatoes from the freezer, they were subjected to secondary frying at 200° C. for 2 minutes to obtain French fries (Examples 1 to 4).
浸漬液に比較調製例１から６のいずれか一つの還元澱粉加水分解物の１０％水溶液または水（比較例７）を用い実施例と同じ操作を行い、フライドポテト（比較品１～７）を得た。調製例、比較調製例、実施例、比較例、実施品、比較品の関係を表２に示す。 A 10% aqueous solution of the reduced starch hydrolyzate of any one of Comparative Preparation Examples 1 to 6 or water (Comparative Example 7) was used as the immersion liquid, and the same operation as in Example was performed, and French fries (Comparative Products 1 to 7) were prepared. Obtained. Table 2 shows the relationship between preparation examples, comparative preparation examples, examples, comparative examples, working products, and comparative products.
［試験例］ [Test example]
官能検査に用いるフライドポテトは製造後相互に重ならないようにアルミトレーに配置し、庫内温度６０℃とした恒温機の中で４時間加温保管した。
加温保管後の各フライドポテトの、「フライドポテトとしての風味」および「しっとり感」ならびに還元澱粉加水分解物に由来する「甘さ」について、６名の訓練されたパネルにより官能検査を行った。「フライドポテトとしての風味」および「しっとり感」については、加温保管を行っていない比較品７を基準品とし、該基準品と同等である場合を５点、全く保持されていないもの（加温保管後の比較品７）を０点とし、還元澱粉加水分解物に由来する「甘さ」については、単糖類の水素化物（ソルビトール）を９９．２％含有する還元澱粉加水分解物に浸漬した比較品１の「甘さ」（かなり甘い）を０点とし、水に浸漬した比較品７の甘さ（甘くない）を5点とする６段階評価で評価した。各評価項目について、パネル６名の平均値を評点とし、それぞれの評価項目の平均値を総合評価とした。評価結果を表３に示す。
After production, the French fries used in the sensory test were arranged on aluminum trays so as not to overlap each other, and heated and stored for 4 hours in a constant temperature machine at an internal temperature of 60°C.
A sensory test was conducted by a panel of 6 trained people on the "flavor as French fries" and "moist feeling" and the "sweetness" derived from the reduced starch hydrolyzate of each French fries after heated storage. . Regarding the "flavor as French fries" and "moist feeling", comparative product 7, which was not heated and stored, was used as the reference product, and 5 points were equivalent to the reference product. The comparative product 7) after hot storage was given a score of 0, and the “sweetness” derived from the reduced starch hydrolyzate was immersed in a reduced starch hydrolyzate containing 99.2% of monosaccharide hydride (sorbitol). Evaluation was made on a 6-point scale, with the "sweetness" (very sweet) of the comparative product 1 being immersed in water being 0 points, and the sweetness (not sweet) of the comparative product 7 immersed in water being 5 points. For each evaluation item, the average value of 6 panelists was used as the score, and the average value of each evaluation item was used as the comprehensive evaluation. Table 3 shows the evaluation results.
上記のとおり、評価においては、還元澱粉加水分解物に由来する甘さの影響は少ない方が好ましいため、評点は５点とした。したがって、総合評価点（各評価の平均値）としては、評点が高いほど、フライドポテトとして好ましい。
表３に示すとおり、三糖類の水素化物を１５％以上含有する還元澱粉加水分解物に浸漬した後に得たフライドポテト（実施品１～４）は、実施品４において「しっとり感」の評価が若干低いものの、いずれも総合評価で４．０点以上であり、加温保管におけるフライドポテトの劣化が抑制されているものであった。
一方、比較品１については、しっとり感はあるものの、ソルビトール由来の甘さが強く感じられ、総合評価において低いと判断された。
As described above, in the evaluation, it is preferable that the sweetness derived from the reduced starch hydrolyzate has less influence, so the score was set at 5 points. Therefore, as a comprehensive evaluation score (average value of each evaluation), the higher the score, the more preferable the french fries.
As shown in Table 3, the French fries obtained after being immersed in the reduced starch hydrolyzate containing 15% or more of the trisaccharide hydride (Examples 1 to 4) were evaluated as "moist feeling" in Example 4. Although slightly low, all scored 4.0 or more in the comprehensive evaluation, indicating that the deterioration of French fries during storage under heating was suppressed.
On the other hand, although the comparative product 1 had a moist feeling, the sweetness derived from sorbitol was felt strongly, and it was judged to be low in the overall evaluation.
Claims (5)
Before frying the cut potatoes after the blanching treatment, immerse them in an aqueous solution of reduced starch hydrolyzate containing 15% by mass or more of trisaccharide hydride, during or after heated storage. method of preserving the texture and flavor of French fries.
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