JP3411409B2 - Potato croutons - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to potato croutons, which are novel foods which have not been heretofore made from potatoes, and a method for producing the same.

[0002]

2. Description of the Related Art Fried foods using potatoes include
There are several foods, including snacks such as fried french fries and potato chips, but there has never been an example of using these processed potato products as soup stock and as croutons.

[0003]

Conventionally, croutons have been prepared from bread as a raw material, and the preparation is performed on a very small scale or at a home-made level, and is industrially mass-produced. Not a thing. Further, from the viewpoint of mere decoration of soup, croutons made from materials other than bread have not been considered so far.

The present invention has been made in consideration of the current state of the art.
The object of the present invention is to produce a completely new type of croutons that does not use bread as a raw material, is delicious, and can be mass-produced.

[0005]

The present invention has been made in order to achieve the above-mentioned object. First, as described above, the croutons of the prior art are heat-dried or baked by cutting bread into small pieces. Or, we paid attention to the current state of being manufactured industrially by fried processing. We also focused on the fact that croutons are traditionally made exclusively from bread and only serve as a decoration for soup.

[0006] In view of the current state of the art, the present inventors have raised the production of croutons, which have not been emphasized in the past, to an industrial level, and the croutons are not simply garnished with soup but used for cooking or soup. I was keenly aware of the need to upgrade to the position of one of the important ingredients, and newly set a new technical issue here to industrially manufacture a new type of croutons from new raw materials.

The present invention has been made in order to solve this new technical problem, and as a result of examining from various directions, snacks typified by potato chips and potatoes frequently used as various cooking ingredients are It has a very good flavor and texture when eaten, and paying attention to the good taste of potatoes, it makes the soup's fruit and crispy croutons keep it more soup. The present invention has been completed as a result of repeated research aimed at enhancing the taste of

In the present invention, potato is used as a raw material. In the case of raw potato, cut into 5 to 30 mm square and use. Also, potato powder or paste as it is or as a main ingredient,
It is used after being molded into a size of 5 to 30 mm square. Although the size is within these ranges, the shape can be arbitrarily selected and can be formed into various shapes such as a cube, a rectangular parallelepiped, a sphere, a rugby ball shape, a hollow body, a disk shape, and a columnar shape.
Therefore, according to the present invention, it is possible to industrially produce a crouton having a new shape which has not been known.

When potato powder or paste is used as a main material as a raw material, 50% or more of this powder or the like is mixed, and the other raw materials are mixed with auxiliary raw materials. The following materials can be used as auxiliary materials.

Cereal flour (wheat flour, rice flour, corn flour,
Buckwheat flour); Starch (wheat, rice, corn, potato, sweet potato, cassava, etc.); Modified starch (Soluble starch, dextrin, British gum, oxidized starch, starch ester, starch ether, etc.); Beans Flours (soybean flour, etc.); Grains (grains, beans, rye, millet, millet, etc. crushed into particles); Spices (curry, pepper, various spices);
Dairy products (milk powder, skim milk powder, butter, cheese, etc.); seasonings (soy sauce, sauce, salt, ketchup, soups); and others.

[0011] Potatoes that have been cut into a suitable shape and a molded product containing potato as a main raw material are subjected to a frying process as they are or after blanching. By the oil frying treatment, the water content is decreased while the oil content is increased, so that the croutons float on the soup for a certain period of time and the crunchy texture can be maintained. In a normal diet, croutons should be added to the soup to maintain such a state for about 4 minutes. Therefore, as a result of various studies, the crouton products have a water content of 5% by weight or less, preferably 3% or less, and oil content. It was found that the content should be adjusted to 20 to 60%, preferably 40 to 50%.

Specifically, the oil temperature varies depending on the size of the croutons and the raw material, but the oil temperature is 70 to 250 ° C., preferably 80.
The frying may be carried out at ~ 230 ° C. The oil used is not particularly limited, and various edible oils derived from animals and plants can be widely used, but peanut oil, sesame oil, coconut oil, fish oil and the like are used to further impart flavors derived from the respective raw materials to the croutons. You can also

The oil frying treatment may be carried out at the above oil temperature under normal pressure or under reduced pressure. In this case, the degree of pressure reduction is preferably set to 3 to 300 Torr, preferably 5 to 200 Torr, and the vacuum oil can be dried at a relatively low temperature in a short period of time, and particularly to a large size of 10 mm square or more. Significant time savings are achieved in the case of dice.

The crouton product produced in this way is
It can be stored in an ordinary container or a closed container for sale, and in particular, the latter method allows long-term storage without oil rancidity. Hereinafter, examples and test examples of the present invention will be described.

[0015]

Example 1 100 kg of raw potatoes are thoroughly washed with water, and then the surface is peeled. Also remove the part of the depression that has buds. Then, 90 kg of 10 mm square potato dies were obtained by passing through a die cutter with blades adjusted at 10 mm intervals. I prepared this potato in advance 95
The mixture was poured into 500 L of 0.5% saline having a temperature of not less than 0 ° C., boiled for 10 minutes, drained and allowed to cool. Next, rapeseed oil 25 heated to 90 ° C in a closed frying device capable of depressurizing
Prepare 0L and add 90kg of the potato. At the same time, the degree of pressure reduction was adjusted to 150 torr, and heating was continued until the temperature reached 90 ° C. to recover the temperature decrease.
After frying under reduced pressure in this state for 30 minutes, the reduced pressure was released and the finished product was taken out to obtain 50 kg of potato croutons having a water content of 3%. The oil content was 45%.

[0016]

Test Example 1 5 g of potato croutons prepared in Example 1 were weighed and added to powdered instant soup. This was transferred to a cup, hot water was added, and the mixture was stirred well to make an instant soup. After 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, and 5 minutes after adding hot water, the texture (texture) of each potato crouton was eaten and examined. Keep the texture,
After 5 minutes, I finally confirmed that it was getting softer. It is enough to keep this texture for about 4 minutes as a crouton for instant soup, and this potato crouton with a flavor that goes well with the soup,
It complemented the taste of the soup.

[0017]

[Example 2] 50 kg of potato paste that has been brewed,
Mix flour 10kg, salt 0.5kg, and a little bit of seasoning and mix well to make crouton dough. After letting this dough rest for 30 minutes, the dough was rolled out into a columnar shape, and finally prepared to have a diameter of 10 mm. Then, slice this dough into a width of 7 mm to obtain a diameter of 10 mm and a thickness of 7 m.
A disk-shaped dough of m was obtained. On the other hand, in the frying device
Prepare 300 L of soybean oil heated to 0 ° C., and add the above dough to it. Fry in this condition for a while until the heat goes through the center and it gets a little scorched, and at the end, lower the frying temperature to 120 ° C so that it will not burn any more, and take time to dry to the center I fried. When the product was taken out, 40 kg of potato croutons having a water content of 3% were obtained. The oil content of this crouton was 50%.

[0018]

Industrial Applicability According to the present invention, it is possible for the first time to manufacture a completely new crouton which is excellent in flavor and texture using potato as a raw material and which floats on the soup for a required time.

The croutons according to the present invention not only have a completely different flavor and texture from the conventional croutons made from bread, but also various ingredients other than potato can be used as an auxiliary material. Unlike croutons, it is possible to produce varieties of croutons that are rich in variety. Moreover, the shape and size can be appropriately selected,
The present invention also exerts a completely new and excellent effect that croutons that were only at the level of soup decoration can be raised to the level of a kind of dish.

Further, according to the present invention, since potato croutons can be industrially mass-produced, a kind of potato croutons is a kind of potato croutons, which is contrary to the conventional pan croutons which have been carried out only at a small scale in each restaurant. It also has the remarkable effect that it can be raised to the level of industrial products.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-2-265455 (JP, A) JP-A-5-184324 (JP, A) JP-A-5-184325 (JP, A) JP-A-3- 35772 (JP, A) JP-A-4-91746 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/212-1/218 JISST file (JOIS)

Claims (3)

(57) [Claims] 1. Potatoes finely chopped into 5 to 30 mm squares, or potato powders or pastes formed into a size of 5 to 30 mm as a main raw material, or as they are or after blanching, are fried. ,
Final water content less than 5% by weight, oil content 40-60%
Mosquitoes until after 4 minutes on soup, characterized in that, to adjust the
A method for producing potato croutons that floats while maintaining a crispy texture . 2. Frying at an oil temperature of 80 to 230 ° C.,
The method according to claim 1, characterized in that 3. After 4 minutes on soup, produced by the method according to any one of claims 1 to 2.
Potato croutons that surface up while maintaining a crunchy texture .