WO2003065824A1 - Process for producing fried potatoes having improved texture and oil content - Google Patents

Process for producing fried potatoes having improved texture and oil content Download PDF

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Publication number
WO2003065824A1
WO2003065824A1 PCT/JP2003/001186 JP0301186W WO03065824A1 WO 2003065824 A1 WO2003065824 A1 WO 2003065824A1 JP 0301186 W JP0301186 W JP 0301186W WO 03065824 A1 WO03065824 A1 WO 03065824A1
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WO
WIPO (PCT)
Prior art keywords
french fries
dextrin
aqueous solution
oil
potatoes
Prior art date
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PCT/JP2003/001186
Other languages
French (fr)
Japanese (ja)
Inventor
Akihiro Yamada
Shunji Yaku
Original Assignee
Towa Chemical Industry Co., Ltd.
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Filing date
Publication date
Application filed by Towa Chemical Industry Co., Ltd. filed Critical Towa Chemical Industry Co., Ltd.
Priority to AU2003207236A priority Critical patent/AU2003207236A1/en
Priority to JP2003565259A priority patent/JP4235113B2/en
Publication of WO2003065824A1 publication Critical patent/WO2003065824A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method for producing french fries having a favorable texture by reducing the oil content in french fries after oil fried.
  • french fries obtained by oiling potatoes are not limited to the food service industry such as fast food and family restaurant, due to the spread of European and American food culture in Japan. It is widely commercialized in the food and snack industries.
  • freshly fried french fries are not only used for their flavor, but also for the crispy and crispy texture of the surface and the texture of the inside of the fried potatoes. Consumption is steadily increasing.
  • french fries are greasy products, the amount of oil consumed is likely to increase, and they are also high-calorie foods.Therefore, there is concern that they may cause lifestyle-related diseases such as obesity. I have.
  • the oil content in french fries seeps to the surface, loses crispy texture, deteriorates taste, and stains packaging containers with exuded oil.
  • it has a drawback that a change with the passage of time which causes a decrease in the temperature tends to occur.
  • Japanese Patent Application Laid-Open No. 6-141787 describes a method of suppressing oil absorption of french fries, such as the ability to coat the surface of a potato with oil using soybean protein, or the molding dough made of soybean protein.
  • a method of mixing with clothing is disclosed.
  • this method has the effect of suppressing oil absorption, it has the drawbacks that it has the unique taste and smell of soybean protein, is easily colored and burnt by oily fat, and reduces its commercial value. there were.
  • Japanese Patent Application Laid-Open No. 3-259046 discloses a method of coating with gel-form myosin or mixing in a dough.
  • this method has the drawbacks that it takes time and effort to prepare the actomyosin, that it is expensive, and that it has no specific improvement effect other than oil absorption.
  • potatoes before oil fried are subjected to planting treatment with an aqueous solution containing a dextrin-reduced product to reduce the oil content in french fries after oil fried.
  • the inventors have found that the texture is more favorable, and have completed the present invention.
  • Means for solving the problems of the present invention are as follows.
  • a method for producing french fries which comprises a step of blanching potatoes using an aqueous solution containing a dextrin reduced product before oiling.
  • the potato is immersed in the aqueous solution, or the aqueous solution is sprayed on the potato, and then the potato is washed.
  • a method for producing french fries which is steam blanched and then greased.
  • the method for producing french fries according to any one of the first to third aspects wherein the dextrin reduced product is a dextrin hydride having a DE of less than 20.
  • the dextrin-reduced product contains 50.0% by weight or more of a hydride of a saccharide having a sugar polymerization degree of 20 or more per solid, and the french fries according to the fourth item. Method.
  • the present invention is not particularly limited by the potato's production area and varieties.
  • Hokkai Kogane, Toyokoro, Baron, Early Shiro, Make-in, Norin 1, Hokkou, Komaru, Dejima, Yutaka Nishi, Lasetto Burbank and other domestic and foreign products can be used.
  • the shape of the potato at the time of the blanching process is not particularly limited, Considering the ease of processing and easiness of eating, boiled potatoes of appropriate size and shape are used as they are, or peeled potatoes, if necessary, in a sticky or thin form.
  • a branching process may be performed in a sliced plate shape or the like.
  • the dextrin-reduced product used in the present invention is a starch-derived dextrin having a DE (Dextrose Equivalent) of less than 20 obtained by performing a treatment operation such as enzyme, acid, alkali, and heating using starch as a raw material. It can be obtained by hydrogenation by a known method.
  • DE Dextrose Equivalent
  • the raw material of the dextrin-reduced product used in the present invention is not particularly limited, such as above-ground starch and underground starch, and can be used satisfactorily as long as it is obtained by reducing dextrin having a DE value within the above range.
  • the dextrin reduced product used in the present invention it is preferable to use a reduced dextrin having a DE of less than 20.However, the oil content in the obtained French fries is reduced, the texture is improved, the operation efficiency is improved, and the handling efficiency is improved. From the viewpoint of easiness, etc., those obtained by reducing dextrin of about 3 to 15 are more preferable, and those obtained by reducing dextrin of about 5 to 12 are most preferable.
  • the dextrin reduced product used in the present invention it is preferable to use a product obtained by reducing the dextrin having the above-mentioned DE. More preferably those degrees were included 2 0 more sugars hydrides 5 0.0 by weight% or more, sugars polymerization degree of 2 0 or more sugars hydride 7 0.0 wt 0/0 or more Are most preferred.
  • the dextrin reduced product used in the present invention preferably has a branched structure from the viewpoint of preventing aging of dextrin and its reduced product, and preventing a reduction in the effect of the present invention associated therewith.
  • Amylopectin high starch content As a raw material, a branched structure portion and a linear structure portion separated by separation means such as chromatography and membrane filtration, and those containing a large amount of branched structure portions can be advantageously used.
  • blanching In the production of french fries, a process called blanching is performed before the potatoes are greased, and the conditions vary depending on the size of the potatoes cut for french fries. Boil blanching, dipping in hot water heated to about 60 to 100 ° C for about 0.5 to 20 minutes, or steam to about 90 to 110 ° C for about 1 to 10 Steam blanching, which blanches for about a minute, may be used.
  • the general purpose of the blanching treatment is to deactivate enzymes contained in potatoes, prevent browning of potatoes, improve the texture of french fries after oiling, and cook potatoes during oiling. To improve, etc.
  • boil blanching in which a potato cut into an appropriate size is added to an aqueous solution containing a dextrin reduced product and heat treatment is performed.
  • the solid content of the aqueous solution containing the dextrin reduced product used is adjusted to 0.1 to 25.0% by weight, preferably 5.0 to 15.0% by weight. What was done is good.
  • the temperature of the aqueous solution and the time of the blanching treatment for boil blanching are usually about 0.5 to 20 minutes at a temperature of about 60 to 100 ° C, and preferably about 9 to 20 minutes. Approximately 0.5 to 5 minutes at a temperature of 0 to 100 ° C, but may be changed as appropriate, taking into account the type, quality, shape, and the degree of passing potatoes through the potatoes before oil fried. It is possible to do so.
  • the components used in the blanching treatment liquid are heat-resistant and hard to age, and are dextrin-reduced products, it is possible to use the blanching treatment liquid without boiling even if it is heated to a boiling state. It is possible.
  • steam branching may be employed as another method of the planting process that can be employed in implementing the present invention.
  • potatoes cut to an appropriate size are immersed in an aqueous solution containing a dextrin reduced product, or directly sprayed with an aqueous solution containing a dextrin reduced product, and the surface of the potatoes is evenly dextrin reduced. After being covered with an aqueous solution containing, the potato is subjected to heat treatment with steam, whereby the effects of the present invention can be obtained.
  • the solid content of the aqueous solution containing the dextrin reduced product used is adjusted to 5.0 to 5.0% by weight, preferably 10.0 to 30.0% by weight. What was done is good.
  • the cut potatoes are immersed in an aqueous solution of a dextrin reduced product, or the cut potatoes are sprayed with an aqueous solution of a dextrin reduced product. It is enough that the dextrin reduced product is evenly covered on the surface of the cut potato.
  • the temperature of the aqueous solution of the dextrin reduced product when used for immersion or spraying is not particularly limited, and may be room temperature or heated.
  • Potatoes that have been immersed or sprayed are immediately steamed as they are, usually at a steam temperature of 90 to 110 ° C for about 1 to 10 minutes.
  • the conditions of the steam treatment such as the processing time and the like, can be changed as appropriate, taking into account the type, quality, shape, and how much the potatoes are passed through the potatoes before the oiling.
  • the potatoes that have been subjected to the blanching treatment according to the present invention can be produced according to a known cooking method, so that french fries having a favorable texture and a reduced oil content can be obtained.
  • the oil is removed and finished into a finished product, or the oil is divided into two parts, the primary oil is temporarily converted into a semi-finished product, then the secondary oil is removed and the product is processed.
  • a cooking method such as a finishing method, or a method of finishing a semi-finished product from primary oil soybeans in an oven or a microwave oven.
  • the potato grease treatment after the blanching treatment can be carried out once or a plurality of times. Therefore, it is preferable to carry out the oil filing treatment in two parts.
  • the primary oil fog is at a slightly lower temperature of about 150 to 180 ° C, It is preferable to treat the oil at a temperature slightly higher than the primary oil temperature of about 160 to 200 ° C.
  • the secondary oil may be used immediately.However, the primary oil is temporarily stored in the state of the primary oil, and the secondary oil is stored immediately before the product is manufactured. You may go to Chiyo.
  • time required for the oil fried rice treatment there is no particular limitation on the time required for the oil fried rice treatment, depending on the type of potato, the size of the cut potato, and the desired state of the fried potato, but it is usually about several 10 seconds to 10 minutes.
  • frozen potatoes in a semi-finished state with primary oil fried food, they can be stored as frozen French potatoes, which can be stored for a long period of time and can be finished into products in a shorter time than usual. is there.
  • the frozen french fries obtained by this method can be frozen and stored for a desired period of time, and then thawed as needed or the secondary oil can be stored in a frozen state. It is possible to produce french fries having the effects according to the present invention.
  • semi-finished products can be stored and transported for a long period of time, and french fries can be produced in a shorter time when producing final forms of french fries. Therefore, the frozen potato products having the effects according to the present invention can be easily obtained even at home frozen foods, fast food stores, and the like.
  • oils and fats generally used in oleaginous treatment can be used for oil oil treatment.
  • Vegetable oils, animal oils, and other various oils and fats can be used alone or in combination. May be.
  • french fries By producing french fries in accordance with the present invention, the content of oil in french fries contained after oil fried is reduced as compared to french fries produced by ordinary planting, and a favorable texture is obtained. It is now possible to produce French fries with
  • Baron potato was used as a raw material for french fries, and after peeling and removing the buds, the length, width and length were adjusted to approximately lc ni X lcm X 5 to 8 cm. 0 g was prepared.
  • a dextrin reduced product a dextrin reduced product having a DE of about 8 (trade name: PO-10, manufactured by Towa Kasei Kogyo Co., Ltd.) was used, and an aqueous solution of a dextrin reduced product having a solid content of 10.0% by weight was used.
  • the solid content of the prepared dextrin reduced product, and the content of hydride of a saccharide having a sugar polymerization degree of 20 or more was 75.0% by weight.
  • the cut baron potato was added to a boiling aqueous solution of reduced dextrin, and boiled for 3 minutes.
  • the barley potatoes which had been frozen and preserved in the primary oil, were taken out of the freezer and immediately subjected to a secondary oil cultivation at 180-190 ° C for 2 minutes to produce French fries. '
  • the cut North Sea gold was added to a boiling aqueous solution of dextrin reduced product, and boiled for 3 minutes.
  • barley potatoes were taken out, drained, allowed to cool to room temperature, and then oiled at 160-170 ° C for 2 minutes as the primary oil oil. After the oil was removed, the mixture was allowed to cool at room temperature for 10 minutes and kept frozen in a refrigerator at 130 ° C for 3 days.
  • North Sea golden French fries were produced in the same manner as in Example 2 except that the solid content of the aqueous dextrin reduced product solution used for blanching was set to 1.0% by weight.
  • North Sea golden French fries were produced in the same manner as in Example 2, except that the solid content of the aqueous dextrin reduced product solution used for blanching was 5.0% by weight.
  • North Sea golden French fries were produced in the same manner as in Example 2 except that the solid content of the aqueous dextrin reduced product solution used for blanching was set to 10.0% by weight.
  • North Sea golden French fries were produced in the same manner as in Example 2, except that the solid content of the aqueous dextrin reduced product solution used for planting was 15.0% by weight.
  • Example 2 Using the same dextrin reduced product as in Example 1, an aqueous dextrin reduced product solution having a solid content of 20.0% by weight was prepared.
  • the cut north sea gold was immersed for 1 minute in an aqueous solution of reduced dextrin adjusted to 25 ° C.
  • the North Sea Gold was taken out, allowed to cool to room temperature, and then oiled at 160 to 170 ° C for 2 minutes as the primary oil. After the oil was removed, the mixture was allowed to cool at room temperature for 1 minute, and stored in a refrigerator at 130 ° C for 3 days.
  • the potatoes which had been frozen and stored were removed from the freezer and immediately subjected to a secondary oil removal at 180 to 190 ° C for 2 minutes to produce golden sea potatoes.
  • Baron potato french fries were produced in the same manner as in Example 1 except that water to which nothing was added was used as the aqueous solution used for blanching.
  • the baron was prepared in the same manner as in Example 1 except that an aqueous solution of dextrin having a solid content of 10.0% by weight, prepared using dextrin having a DE of about 8, was used as the aqueous solution for blanching. Made potato fries.
  • Reduced starch saccharified aqueous solution having a solid content of 10.0% by weight prepared using reduced starch saccharified product (trade name: PO-20, manufactured by Towa Kasei Kogyo Co., Ltd.) as an aqueous solution used for planting.
  • a baroque potato french fries was produced in the same manner as in Example 1 except for using.
  • the reduced starch saccharified product PO—20 used in this comparative example is a reduced product of a starch decomposed product having a DE of about 21 and contains a hydride of a saccharide having a sugar polymerization degree of 20 or more contained per solid. The amount was 26.0% by weight.
  • Maltitol (trade name: Resis, Towa Ka) Mandarin potato french fries were produced in the same manner as in Example 1 except that an aqueous maltitol solution having a solid content of 10.0% by weight was used. did.
  • Example 1 The procedure was carried out except that a maltose aqueous solution having a solid content of 10.0% by weight was prepared using maltose (trade name: Sanmalto, manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) as the aqueous solution used for blanching. Baron potato fries were prepared in the same manner as in Example 1.
  • maltose trade name: Sanmalto, manufactured by Hayashibara Biochemical Laboratory Co., Ltd.
  • the aqueous solution used for blanching was prepared in the same manner as in Example 1 except that an aqueous solution of sorbitol having a solid content of 10.0% by weight was prepared using sorbitol (trade name: Sorvitol, manufactured by Towa Chemical Industry Co., Ltd.). Baron potato fries were produced in the same manner as in 1.
  • North Sea golden French fries were produced in the same manner as in Example 2 except that water to which nothing was added was used as the aqueous solution used for blanching.
  • Example 2 The same procedure as in Example 2 was carried out except that a dextrin aqueous solution having a solid content of 10.0% by weight, prepared using dextrin having a DE of about 8, was used as the aqueous solution used for blanching. Produced golden french fries.
  • North Sea golden French fries were produced in the same manner as in Example 7, except that water to which nothing was added was used as the aqueous solution used for blanching.
  • Example 7 The same procedure as in Example 7 was carried out except that an aqueous solution of dextrin having a solid content of 20.0% by weight, prepared using dextrin having a DE of about 8, was used as the aqueous solution used for blanching. Produced golden french fries.
  • Reduced starch saccharified aqueous solution having a solid content of 20.0% by weight prepared using reduced starch saccharified product (trade name: PO-20, manufactured by Towa Kasei Kogyo Co., Ltd.) as an aqueous solution used for blanching.
  • reduced starch saccharified product trade name: PO-20, manufactured by Towa Kasei Kogyo Co., Ltd.
  • a maltitol aqueous solution having a solid content of 20.0% by weight prepared using maltitol (trade name: RESIS, manufactured by Towa Kasei Kogyo Co., Ltd.) was used.
  • RESIS manufactured by Towa Kasei Kogyo Co., Ltd.
  • oil content was extracted from the invented and comparative french fries, and the oil content in the french fries was determined.
  • the french fries of the invention and the comparative product produced in each of the examples and comparative examples were allowed to stand on a wire mesh for 5 minutes to remove the oil, and then on kitchen paper.
  • the mixture was allowed to cool to room temperature, and the excess oil that had oozed out of the french fries was removed and ground in a mortar until uniform, and this was used as a sample for measurement.
  • Approximately 8 g of the sample for measurement was randomly collected as one sample, and 10 samples were collected at random.
  • the collected sample was placed in a cylindrical dry filter paper so as not to spill. At this time, the weight of the dried filter paper alone was A, and the total weight of the dried filter paper and the sample was B.
  • the sample was placed in the dried filter paper and dried under reduced pressure at 60 ° C for 12 hours.
  • the total weight of the filter paper and sample after the drying treatment was weighed, and this value was used as the value.
  • the sample dried under reduced pressure was subjected to oil extraction for 10 hours in a Soxhlet tube using getyl ether.
  • the sample after the extraction was dried under reduced pressure at 90 ° C for 5 hours, and the sample weight was measured.
  • the content of oil in the french fries was determined in terms of% by weight based on the total weight of the french fries according to the following formula.
  • the crispness of the french fries surface is very good compared to the reference product: ⁇ , better than the reference product: ⁇ , equivalent to the reference product: ⁇ , inferior to the reference product: X, evaluated with A large number of evaluations were determined as sensory test results.
  • the inside feeling of french fries is very good compared to the reference product: ⁇ , better than the reference product: ⁇ , equivalent to the reference product: ⁇ , inferior to the reference product: X, evaluated with A large number of evaluations were determined as sensory test results.

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  • Engineering & Computer Science (AREA)
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Abstract

It is intended to lower the oil content in fried potatoes and obtain fried potatoes having a highly crisp surface texture and a light and dry inside texture. Before frying in oil, potatoes are blanched using an aqueous solution containing reduced dextrin and then fried. Thus, the oil content in the fried potatoes can be lowered and fried potatoes having a highly crisp surface texture and a light and dry inside texture can be obtained.

Description

明 細 書 食感及び油の含有量の改善されたフライ ドポテトの製造方法  Description Method for producing French fries with improved texture and oil content
1 . 技術分野 1. Technical Field
油ちよう後のフライ ドポテト中の油の含有量を低減させ、 好ましい食感を有す るフライ ドポテトの製造方法に関する。  The present invention relates to a method for producing french fries having a favorable texture by reducing the oil content in french fries after oil fried.
2 . 背景技術 2. Background technology
油ちよう食品の中でも馬鈴薯を油ちようして得られるフライ ドポテトは、 日本 における欧米食文化の広がりを背景に、 ファース トフード、 ファミ リーレストラ ン等の外食産業に限らず、 弁当惣菜業界、 市販冷凍食品業界、 スナック菓子業界 に至るまで幅広く商品化されている。 また、 揚げたてのフライ ドポテトは、 その 風味だけでなく、 表面のサクサクとしたクリスピー感や、 内部のホクホクとした 食感が好まれるため、 料理の付け合わせやおやつとして、 一般家庭内でも幅広く 使用されており、 その消費量は増加の一途を迪つている。  Among the oily foods, french fries obtained by oiling potatoes are not limited to the food service industry such as fast food and family restaurant, due to the spread of European and American food culture in Japan. It is widely commercialized in the food and snack industries. In addition, freshly fried french fries are not only used for their flavor, but also for the crispy and crispy texture of the surface and the texture of the inside of the fried potatoes. Consumption is steadily increasing.
しかしながら、 フライ ドポテトは油ちよう品であるために油の接取量が多くな りやすく、 カロリーが高い食品でもあることから、 肥満に代表される生活習慣病 の原因になることが懸念されている。 また、 フライ ドポテト中に含まれる油分が 表面にしみ出すこと、 サクサクとした食感が失われること、 味そのものが劣化す ること、 しみ出した油により包装容器を汚してしまうこと等、 商品価値の低下を 招く経時変化が生じ易いという欠点を有している。  However, because french fries are greasy products, the amount of oil consumed is likely to increase, and they are also high-calorie foods.Therefore, there is concern that they may cause lifestyle-related diseases such as obesity. I have. In addition, the oil content in french fries seeps to the surface, loses crispy texture, deteriorates taste, and stains packaging containers with exuded oil. However, it has a drawback that a change with the passage of time which causes a decrease in the temperature tends to occur.
これらの問題を解決する手段として、 フライ ドポテト中の油の含有量を低減さ せることが挙げられ、 これまでに幾つかの方法が提案されている。  One way to solve these problems is to reduce the oil content in french fries, and several methods have been proposed so far.
特開平 6— 1 4 1 7 8 7号公報には、 フライ ドポテトの吸油を抑制する方法と して、大豆蛋白質を用いて油ちようされるジャガイモ表面をコーティングする力、 あるいは大豆蛋白質を成形生地又は衣に混合する方法が開示されている。 しかし この方法では吸油抑制効果は認められるものの、大豆蛋白独特の味や臭いがする、 油ちようによる着色や焦げが生じ易く、 商品価値が低下してしまうという欠点が あった。 また、 特開平 3— 2 5 9 0 4 6号公報には、 ゲル状ァク トミオシンでコ 一ティングするか、 あるいは生地中に混合する方法が開示されている。 しかしな がらこの方法では、 ァク トミオシンの調製に手間が掛かること、 コストが高いこ と、 吸油性以外には具体的な改良効果が認められないという欠点があった。 Japanese Patent Application Laid-Open No. 6-141787 describes a method of suppressing oil absorption of french fries, such as the ability to coat the surface of a potato with oil using soybean protein, or the molding dough made of soybean protein. Alternatively, a method of mixing with clothing is disclosed. Although this method has the effect of suppressing oil absorption, it has the drawbacks that it has the unique taste and smell of soybean protein, is easily colored and burnt by oily fat, and reduces its commercial value. there were. In addition, Japanese Patent Application Laid-Open No. 3-259046 discloses a method of coating with gel-form myosin or mixing in a dough. However, this method has the drawbacks that it takes time and effort to prepare the actomyosin, that it is expensive, and that it has no specific improvement effect other than oil absorption.
3 . 発明の開示 3. Disclosure of the Invention
本発明者らによると、 油ちよう前の馬鈴薯に対し、 デキス トリ ン還元物を含有 した水溶液でプランチング処理を行なうことにより、 油ちよう後のフライドポテ ト中の油の含有量を低減させ、 更に好ましい食感となることを見出し、 本発明を 完成するに至った。  According to the present inventors, potatoes before oil fried are subjected to planting treatment with an aqueous solution containing a dextrin-reduced product to reduce the oil content in french fries after oil fried. The inventors have found that the texture is more favorable, and have completed the present invention.
本発明の課題を解決する手段は以下の通りである。  Means for solving the problems of the present invention are as follows.
第一に、 油ちよ う前に、 デキス ト リ ン還元物を含有する水溶液を用いて馬鈴薯 のブランチング処理を行う工程を含む、 フライ ドポテトの製造方法。  First, a method for producing french fries, which comprises a step of blanching potatoes using an aqueous solution containing a dextrin reduced product before oiling.
第二に、 固形分含有量が 0 . 1〜2 5 . 0重量％のデキス トリン還元物水溶液 中で、 馬鈴薯をボイルブランチングし、 次いで油ちよう処理する、 フライ ドポテ トの製造方法。  Second, a method for producing french fries, in which potatoes are boil-branched in an aqueous solution of a dextrin reduced product having a solid content of 0.1 to 25.0% by weight, and then treated with an oil fried potato.
第三に、 固形分含有量が 5 . 0〜 5 0 . 0重量％のデキストリン還元物水溶液 を用いて、 馬鈴薯を当該水溶液中に浸漬するか、 もしくは当該水溶液を馬鈴薯に 噴霧した後、 馬鈴薯をスチームブランチングし、 次いで油ちよ う処理する、 フラ ィ ドポテトの製造方法。  Third, using a dextrin reduced solution aqueous solution having a solid content of 5.0 to 5.0% by weight, the potato is immersed in the aqueous solution, or the aqueous solution is sprayed on the potato, and then the potato is washed. A method for producing french fries, which is steam blanched and then greased.
第四に、 デキストリン還元物が、 D E 2 0未満のデキストリンの水素化物であ る、 第一から第三の何れか一つに記載のフライ ドポテトの製造方法。  Fourthly, the method for producing french fries according to any one of the first to third aspects, wherein the dextrin reduced product is a dextrin hydride having a DE of less than 20.
第五に、 デキス トリ ン還元物が、 固形物当り糖重合度 2 0以上の糖類の水素化 物を 5 0 . 0重量％以上含有するものである、 第四に記載のフライ ドポテトの製 造方法。  Fifth, the dextrin-reduced product contains 50.0% by weight or more of a hydride of a saccharide having a sugar polymerization degree of 20 or more per solid, and the french fries according to the fourth item. Method.
本発明は、 馬鈴薯の産地や品種によって特に限定されることはなく、 例えば、 北海黄金、 豊白、 男爵、 早生白、 メークイン、 農林 1号、 北光、 紅丸、 出島、 西 豊、 ラセット ·バーバンク等、 国内産、 外国産を問わず使用することができる。 本発明において、 ブランチング処理時の馬鈴薯の形状は特に問われないため、 加工のし易さや食べ易さの点を考慮して、 適当な大きさや形状に力ットしたもの をそのままブランチング処理するか、 必要に応じて皮むきをした馬鈴薯を、 ステ ィック状や薄くスライスした平板状などにしてブランチング処理しても良い。 本発明で使用するデキストリン還元物は、 澱粉を原料として、 酵素、 酸、 アル カリ、 加熱等の処理操作を行なって得られる D E (Dextrose Equivalent) が 2 0 未満の澱粉分解物であるデキストリンを、 公知の方法で水素化することで得るこ とができる。 The present invention is not particularly limited by the potato's production area and varieties. For example, Hokkai Kogane, Toyokoro, Baron, Early Shiro, Make-in, Norin 1, Hokkou, Komaru, Dejima, Yutaka Nishi, Lasetto Burbank and other domestic and foreign products can be used. In the present invention, since the shape of the potato at the time of the blanching process is not particularly limited, Considering the ease of processing and easiness of eating, boiled potatoes of appropriate size and shape are used as they are, or peeled potatoes, if necessary, in a sticky or thin form. A branching process may be performed in a sliced plate shape or the like. The dextrin-reduced product used in the present invention is a starch-derived dextrin having a DE (Dextrose Equivalent) of less than 20 obtained by performing a treatment operation such as enzyme, acid, alkali, and heating using starch as a raw material. It can be obtained by hydrogenation by a known method.
本発明で使用するデキストリン還元物の原料は、 地上澱粉、 地下澱粉等の特段 の制限はなく、 上記した範囲内の D E値を持ったデキストリンを還元したもので あれば十分に使用可能である。  The raw material of the dextrin-reduced product used in the present invention is not particularly limited, such as above-ground starch and underground starch, and can be used satisfactorily as long as it is obtained by reducing dextrin having a DE value within the above range.
本発明で使用するデキストリン還元物は、 D E 2 0未満のデキストリンを還元 したものの使用が好ましいが、 得られたフライ ドポテト中の油の含有量の低減、 食感の改良、 操作の効率、 取扱いの容易さ等から、 D E 3〜 1 5程度のデキス ト リンを還元したものが更に好ましく、 D E 5〜 1 2程度のデキストリンを還元し たものが最も好ましい。  As the dextrin reduced product used in the present invention, it is preferable to use a reduced dextrin having a DE of less than 20.However, the oil content in the obtained French fries is reduced, the texture is improved, the operation efficiency is improved, and the handling efficiency is improved. From the viewpoint of easiness, etc., those obtained by reducing dextrin of about 3 to 15 are more preferable, and those obtained by reducing dextrin of about 5 to 12 are most preferable.
D Eが 2 0以上のデキストリンを還元したデキストリン還元物を用いた場合、 本発明に係るフライ ドポテトの食感改良や油の含有量の低減などの効果が十分に 得られないことがある。 また D Eが 3未満のデキストリンを還元したデキストリ ン還元物を用いた場合、 上述の効果が得られないことがあるだけでなく、 ブラン チングに用いる水溶液の調製が困難であり、 水溶液の粘性が高いため、 ブランチ ング処理時の取扱いが困難となる場合が有る。  When a dextrin reduced product obtained by reducing dextrin having a DE of 20 or more is used, effects such as improvement of the texture of the french fries of the present invention and reduction of the oil content may not be sufficiently obtained. In addition, when a dextrin reduced product obtained by reducing dextrin having a DE of less than 3 is used, not only the above-mentioned effects may not be obtained, but also it is difficult to prepare an aqueous solution used for blunting, and the aqueous solution has a high viscosity. Therefore, handling in the branching process may be difficult.
本発明で使用するデキストリン還元物は、 上記 D Eを有したデキストリンを還 元したものの使用が好ましいが、 本発明の効果を更に効果的に得るには、 デキス トリン還元物の固形物当り、 糖重合度が 2 0以上の糖類の水素化物が 5 0 . 0重 量％以上含まれたものが更に好ましく、 糖重合度が 2 0以上の糖類の水素化物が 7 0 . 0重量0 /0以上含まれたものが最も好ましい。 As the dextrin reduced product used in the present invention, it is preferable to use a product obtained by reducing the dextrin having the above-mentioned DE. more preferably those degrees were included 2 0 more sugars hydrides 5 0.0 by weight% or more, sugars polymerization degree of 2 0 or more sugars hydride 7 0.0 wt 0/0 or more Are most preferred.
本発明で使用するデキストリン還元物は、 デキストリン及ぴその還元物の老化 を防止し、 それに伴う本発明の作用効果の低下を防止する観点から、 分岐構造を く有していることが好ましく、 例えば、 アミロぺクチンの含有量の高い澱粉を 原料としたり、 クロマトグラフ、 膜濾過等の分離手段により分岐構造部分と直鎖 構造部分を分離し、分岐構造部分を多く含有させたものが有利に使用可能である。 The dextrin reduced product used in the present invention preferably has a branched structure from the viewpoint of preventing aging of dextrin and its reduced product, and preventing a reduction in the effect of the present invention associated therewith. Amylopectin high starch content As a raw material, a branched structure portion and a linear structure portion separated by separation means such as chromatography and membrane filtration, and those containing a large amount of branched structure portions can be advantageously used.
フライ ドポテトの製造では、 馬鈴薯を油ちようする前にブランチングと呼ばれ る処理が行われ、 その条件はフライ ドポテト用にカツトされた馬鈴薯の大きさに 応じて異なるが、 一般的な手法として、 約 6 0〜 1 0 0 °Cに加熱した熱湯中に約 0 . 5〜2 0分間程度浸漬するボイルブランチングや、'約 9 0〜 1 1 0 °Cの蒸気 に約 1〜 1 0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。 ブランチング処理の一般的な目的として、 馬鈴薯中に含まれる酵素の失活、 馬 鈴薯の褐変防止、 油ちよ う後のフライ ドポテ トの食感改善、 油ちよ う時の馬鈴薯 の火の通りを良くする、 等がある。  In the production of french fries, a process called blanching is performed before the potatoes are greased, and the conditions vary depending on the size of the potatoes cut for french fries. Boil blanching, dipping in hot water heated to about 60 to 100 ° C for about 0.5 to 20 minutes, or steam to about 90 to 110 ° C for about 1 to 10 Steam blanching, which blanches for about a minute, may be used. The general purpose of the blanching treatment is to deactivate enzymes contained in potatoes, prevent browning of potatoes, improve the texture of french fries after oiling, and cook potatoes during oiling. To improve, etc.
本発明の実施にあたり採用可能なブランチング処理の方法として、 例えば、 デ キストリン還元物を含有した水溶液中に、 適当な大きさにカツトした馬鈴薯を加 えて加熱処理を行う、 ボイルブランチングが挙げられる。  As a method of the blanching treatment that can be employed in the practice of the present invention, for example, boil blanching, in which a potato cut into an appropriate size is added to an aqueous solution containing a dextrin reduced product and heat treatment is performed. .
ボイルプランチングを行う場合、 使用するデキストリン還元物を含有した水溶 液の固形分含有量は、 0 . 1〜2 5 . 0重量％、 好ましくは 5 . 0〜 1 5 . 0重 量％に調製されたものが良い。  When performing boiling planting, the solid content of the aqueous solution containing the dextrin reduced product used is adjusted to 0.1 to 25.0% by weight, preferably 5.0 to 15.0% by weight. What was done is good.
水溶液中の固形分含有量が 2 5 . 0重量％を超えても、 フライ ドポテ卜の食感 改良や、 フライ ドポテト中の油の含有量の低減に一定の効果は認められるが、 馬 鈴薯表面が過度にベたついたり、 油ちよう時に馬鈴薯同士が結着を起こす等の影 響が現れ易くなつてしまう。 また、 水溶液中の固形分含有量が 0 . 1重量％を下 回ると、 本発明の効果が十分に得られなくなるため好ましくない。  Even if the solid content in the aqueous solution exceeds 25.0% by weight, a certain effect is observed in improving the texture of the french fries and reducing the oil content in the french fries, but the potato is Effects such as excessive stickiness of the surface and binding of potatoes at the time of oiling are likely to occur. On the other hand, if the solid content in the aqueous solution is less than 0.1% by weight, the effect of the present invention cannot be sufficiently obtained, which is not preferable.
ボイルブランチングを行う際の水溶液の温度とブランチング処理の時間は、 通 常は約 6 0〜 1 0 0 °Cの温度条件で約 0 . 5〜 2 0分程度であり、 好ましくは約 9 0〜 1 0 0 °Cの温度条件で約 0 . 5〜 5分程度であるが、 馬鈴薯の種類、 品質、 形状、 油ちよう前の馬鈴薯への火の通し加減等を加味し、 適宜変更することが可 能である。  The temperature of the aqueous solution and the time of the blanching treatment for boil blanching are usually about 0.5 to 20 minutes at a temperature of about 60 to 100 ° C, and preferably about 9 to 20 minutes. Approximately 0.5 to 5 minutes at a temperature of 0 to 100 ° C, but may be changed as appropriate, taking into account the type, quality, shape, and the degree of passing potatoes through the potatoes before oil fried. It is possible to do so.
また、 本発明では、 ブランチング処理液に用いられる成分が熱に強く老化しに くぃデキストリン還元物であるため、 ブランチング処理液を沸騰状態まで加熱し て用いても問題なく使用することが可能である。 本発明の実施にあたり採用可能なプランチング処理のその他の方法として、 例 えば、 スチームブランチングを採用することも可能である。 Further, in the present invention, since the components used in the blanching treatment liquid are heat-resistant and hard to age, and are dextrin-reduced products, it is possible to use the blanching treatment liquid without boiling even if it is heated to a boiling state. It is possible. For example, steam branching may be employed as another method of the planting process that can be employed in implementing the present invention.
スチームブランチングを行う場合、 適当な大きさにカツトした馬鈴薯をデキス トリン還元物を含有した水溶液中に浸漬させるカ もしくはデキストリン還元物 を含有した水溶液を直接噴霧し、 馬鈴薯の表面がまんべんなくデキストリン還元 物を含有する水溶液で覆われた後、 馬鈴薯をスチームで加熱処理することで、 本 発明に係る効果を得ることが出来る。  When performing steam blanching, potatoes cut to an appropriate size are immersed in an aqueous solution containing a dextrin reduced product, or directly sprayed with an aqueous solution containing a dextrin reduced product, and the surface of the potatoes is evenly dextrin reduced. After being covered with an aqueous solution containing, the potato is subjected to heat treatment with steam, whereby the effects of the present invention can be obtained.
スチームブランチングを行う場合、 使用するデキストリン還元物を含有した水 溶液の固形分含有量は、 5 . 0〜5 0 . 0重量％、 好ましくは 1 0 . 0〜3 0 . 0重量％に調製されたものが良い。  When performing steam blanching, the solid content of the aqueous solution containing the dextrin reduced product used is adjusted to 5.0 to 5.0% by weight, preferably 10.0 to 30.0% by weight. What was done is good.
水溶液中の固形分含有量が 5 0 . 0重量％を超えても、 フライ ドポテトの食感 改良や、 フライ ドポテト中の油の含有量の低減に一定の効果は認められるが、 馬 鈴薯表面がベたつく、 油ちよう時に馬鈴薯同士が結着を起こし易い、 水溶液の調 製が困難である等、 問題点が多い。 また、 水溶液中の固形分含有量が 5 . 0重量 %を下回ると、 本発明の効果が十分に得られなくなる可能性が高い。  Even when the solid content in the aqueous solution exceeds 50.0% by weight, a certain effect is recognized in improving the texture of the french fries and reducing the oil content in the french fries, but the potato surface is There are many problems, such as stickiness, easy binding of potatoes at the time of oiling, and difficulty in preparing an aqueous solution. On the other hand, if the solid content in the aqueous solution is less than 5.0% by weight, the effect of the present invention may not be sufficiently obtained.
スチームブランチング法を採用する際、 カツトした馬鈴薯をデキストリン還元 物水溶液中に浸漬するか、 もしくはカットした馬鈴薯にデキストリン還元物水溶 液を噴霧するが、 浸漬時間ゃ嘖霧時間について特に制限はなく、 カットした馬鈴 薯の表面にデキストリン還元物がまんべんなく覆われる程度で十分である。また、 浸漬もしくは噴霧に用いる際のデキストリン還元物水溶液の温度について特に制 限はなく、 常温でも加熱した物でも良い。 '  When the steam blanching method is adopted, the cut potatoes are immersed in an aqueous solution of a dextrin reduced product, or the cut potatoes are sprayed with an aqueous solution of a dextrin reduced product. It is enough that the dextrin reduced product is evenly covered on the surface of the cut potato. The temperature of the aqueous solution of the dextrin reduced product when used for immersion or spraying is not particularly limited, and may be room temperature or heated. '
浸漬処理もしくは噴霧処理を終えた馬鈴薯は、 そのまま直ちにスチーム処理を 行うが、 その条件として通常はスチーム温度 9 0〜1 1 0 °Cで 1〜1 0分程度で あるが、 スチーム温度、 スチーム圧、 処理時間,等のスチーム処理の諸条件は、 馬 鈴薯の種類、 品質、 形状、 油ちよう前の馬鈴薯への火の通し加減等を加味し、 適 宜変更することが可能である。  Potatoes that have been immersed or sprayed are immediately steamed as they are, usually at a steam temperature of 90 to 110 ° C for about 1 to 10 minutes. The conditions of the steam treatment, such as the processing time and the like, can be changed as appropriate, taking into account the type, quality, shape, and how much the potatoes are passed through the potatoes before the oiling.
デキストリン還元物水溶液を用いて馬鈴薯のブランチング処理を行うことで、 馬鈴薯表面の澱粉質とデキストリン還元物との間で相互作用が生じ、 馬鈴薯表面 に高粘度化された皮膜状物質が形成されると考えられ、 その結果、 油ちよう後の フライ ドポテト表面のサクサクとした食感、 内部のホクホクとした食感、 フライ ドポテト中の油の含有量の低減等、 本発明に係る効果を得ることができると考え られる。 By performing blanching treatment of potato using an aqueous solution of dextrin reduced product, an interaction occurs between the starch on the potato surface and the dextrin reduced product, and a highly viscous film-like substance is formed on the potato surface. And as a result, It is considered that the effects according to the present invention, such as the crispy texture on the surface of the fries, the crispy texture inside, and the reduction of the oil content in the fries, can be obtained.
本発明に係るブランチング処理を施した馬鈴薯は、 公知の調理方法に従って製 造することで、 好ましい食感を有し、 油の含有量が低減したフライドポテトを得 ることが可能であり、 例えば、 プランチング処理後そのまま油ちよ うを行い製品 に仕上げる方法や、 油ちよ うを 2回に分けて行い、 一次油ちよ うで一旦半製品状 態とし、 次いで二次油ちよ うを行い製品に仕上げる方法、 あるいは一次油ちよ う でー且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。  The potatoes that have been subjected to the blanching treatment according to the present invention can be produced according to a known cooking method, so that french fries having a favorable texture and a reduced oil content can be obtained. After finishing the planting process, the oil is removed and finished into a finished product, or the oil is divided into two parts, the primary oil is temporarily converted into a semi-finished product, then the secondary oil is removed and the product is processed. It is possible to employ a cooking method such as a finishing method, or a method of finishing a semi-finished product from primary oil soybeans in an oven or a microwave oven.
本発明に係るフライ ドポテトの製造に当たり、 ブランチング処理した後の馬鈴 薯の油ちよ う処理は、 1回もしくは複数回実施することが可能であるが、 サクサ クとした好ましい食感を得る上で、 油ちよう処理を 2回に分けて行うことが好ま しい。  In the production of the french fries according to the present invention, the potato grease treatment after the blanching treatment can be carried out once or a plurality of times. Therefore, it is preferable to carry out the oil filing treatment in two parts.
油ちよう処理の温度に特に制限は無いが、 2回の油ちよう処理を行う場合、 一 次油ちょうは約 1 5 0〜 1 8 0 °C程度とやや低温で、 2次油ちょうは約 1 6 0〜 2 0 0 °Cと一次油ちよう時の温度よりもやや高温で油ちよう処理することが好ま しい。 また、 一次油ちようが終了した後は、 そのまますぐに二次油ちようを行つ ても良いが、 一次油ちよ う品の状態で一旦保存し、 商品とする直前の段階で二次 油ちようを行っても良い。  There is no particular limitation on the temperature of the oil filing, but when performing the oil filing twice, the primary oil fog is at a slightly lower temperature of about 150 to 180 ° C, It is preferable to treat the oil at a temperature slightly higher than the primary oil temperature of about 160 to 200 ° C. After the primary oil is finished, the secondary oil may be used immediately.However, the primary oil is temporarily stored in the state of the primary oil, and the secondary oil is stored immediately before the product is manufactured. You may go to Chiyo.
油ちよう処理の時間に関しては、 馬鈴薯の種類、 カットした馬鈴薯の大きさ、 希望する揚げ上がりの状態でそれぞれ異なるため特に限定はないが、 通常、 数 1 0秒〜 1 0分程度である。  There is no particular limitation on the time required for the oil fried rice treatment, depending on the type of potato, the size of the cut potato, and the desired state of the fried potato, but it is usually about several 10 seconds to 10 minutes.
また、 一次油ちよ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 ィ 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 のままで二次油ちようを行う力 オープ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。 上述の方法に従えば、 半製品の状態での長期保存や輸送が可能であり、 最終形 態であるフライ ドポテトを製造する際、 より短期間の油ちようでフライ ドポテト を製造することが出来るという利点も有することから、 家庭用冷凍食品、 ファー ストフード店等でも、 本発明に係る効果を有したフライドポテト製品を容易に得 ることができる。 Also, by storing frozen potatoes in a semi-finished state with primary oil fried food, they can be stored as frozen French potatoes, which can be stored for a long period of time and can be finished into products in a shorter time than usual. is there. The frozen french fries obtained by this method can be frozen and stored for a desired period of time, and then thawed as needed or the secondary oil can be stored in a frozen state. It is possible to produce french fries having the effects according to the present invention. According to the above-mentioned method, semi-finished products can be stored and transported for a long period of time, and french fries can be produced in a shorter time when producing final forms of french fries. Therefore, the frozen potato products having the effects according to the present invention can be easily obtained even at home frozen foods, fast food stores, and the like.
油ちよう処理で使用する油については、 一般に油ちよう処理に用いられている 油脂類であればいずれも使用可能であり、 植物油、 動物油、 など各種油脂類を単 独もしくは混合して使用しても良い。  Any oils and fats generally used in oleaginous treatment can be used for oil oil treatment.Vegetable oils, animal oils, and other various oils and fats can be used alone or in combination. May be.
本発明に係るフライ ドポテトの製造方法において、 ブランチング処理に使用す るデキストリン還元物の水溶液中に、 調味を目的として種々の調味料、 甘味料、 アミノ酸をはじめとする核酸系調味料、 香辛料、 リン酸塩、 などの各種添加剤を 適宜混合しても良い。  In the method for producing french fries according to the present invention, in the aqueous solution of dextrin reduced product used for blanching treatment, various seasonings for the purpose of seasoning, sweeteners, nucleic acid seasonings including amino acids, spices, Various additives such as phosphate and the like may be appropriately mixed.
4 . 発明の効果 4. Effect of the Invention
本発明に従ってフライ ドポテトを製造する事により、 通常のプランチング処理 を行って製造されるフライ ドポテトよりも、 油ちよう後に含まれるフライ ドポテ ト中の油の含有量を低減させ、 好ましい食感を有するフライ ドポテトを製造する ことが可能となった。  By producing french fries in accordance with the present invention, the content of oil in french fries contained after oil fried is reduced as compared to french fries produced by ordinary planting, and a favorable texture is obtained. It is now possible to produce French fries with
5 . 発明を実施するための最良の形態 5 BEST MODE FOR CARRYING OUT THE INVENTION
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。 また、 以下に示す例において、 ％は特に断りが 無い限り重量％を表すものとする。 また、実施例及ぴ比較例の油ちよう処理では、 市販のサラダ油を使用した。  Hereinafter, the present invention will be described in detail with reference to examples. However, the technical scope of the present invention is not limited to the following examples. Further, in the examples shown below,% represents% by weight unless otherwise specified. In addition, in the oil and chicken treatment of Examples and Comparative Examples, a commercially available salad oil was used.
[実施例 1 ] [Example 1]
フライ ドポテトの原料として男爵芋を用い、 皮を剥き、 芽を除去した後、 縦 X 横 X長さが、 おおよそ l c ni X l c m X 5〜8 c mの大きさに力ットしたものを 3 0 0 g用意した。 デキストリン還元物として、 DEが約 8のデキストリンの還元物 （商品名 ： P O— 1 0、 東和化成工業株式会社製） を用い、 固形分含有量が 1 0. 0重量％の デキストリン還元物水溶液を調製した。 用意したデキストリン還元物の固形物当 り、 糖重合度 20以上の糖類の水素化物の含有量は 75. 0重量％であった。 カットした男爵芋を、 沸騰したデキス トリ ン還元物水溶液中に添加し、 3分間 ボイルブランチングした。 Baron potato was used as a raw material for french fries, and after peeling and removing the buds, the length, width and length were adjusted to approximately lc ni X lcm X 5 to 8 cm. 0 g was prepared. As a dextrin reduced product, a dextrin reduced product having a DE of about 8 (trade name: PO-10, manufactured by Towa Kasei Kogyo Co., Ltd.) was used, and an aqueous solution of a dextrin reduced product having a solid content of 10.0% by weight was used. Prepared. The solid content of the prepared dextrin reduced product, and the content of hydride of a saccharide having a sugar polymerization degree of 20 or more was 75.0% by weight. The cut baron potato was added to a boiling aqueous solution of reduced dextrin, and boiled for 3 minutes.
ブランチング処理後、 男爵芋を取出して水切りを行い、 室温になるまで放冷し た後、 一次油ちようとして 160〜 1 70°Cで 2分間油ちようを行った。 油ちよ う後、 室温で 10分間放冷し、 そのまま一 30°Cの冷蔵庫にて 3日間冷凍保存し た。  After blanching, barley potatoes were taken out, drained, allowed to cool to room temperature, and then oiled at 160-170 ° C for 2 minutes as the primary oil oil. After the oil was removed, the mixture was allowed to cool at room temperature for 10 minutes and kept frozen in a refrigerator at 130 ° C for 3 days.
冷凍保存された一次油ちよ う済みの男爵芋を冷凍庫から取出して直ちに、 18 0〜1 90°Cで 2分間の二次油ちようを行い、 男爵芋のフライ ドポテトを製造し た。'  The barley potatoes, which had been frozen and preserved in the primary oil, were taken out of the freezer and immediately subjected to a secondary oil cultivation at 180-190 ° C for 2 minutes to produce French fries. '
[実施例 2] [Example 2]
フライ ドポテ トの原料として北海黄金を用い、 皮を剥き、 芽を除去した後、 縦 X横 X長さが、 おおよそ 1 c mX l c mX 5〜 8 c mの大きさにカツトしたもの を 300 g用意した。  Using North Sea gold as a raw material for french fries, after peeling the skin and removing the buds, prepare 300 g of cuts of approximately 1 cm x lc m x 5 to 8 cm in length x width x length did.
実施例 1と同様のデキス トリ ン還元物を用いて、 固形分含有量が 10. 0重量 Using the same dextrin reduced product as in Example 1, the solid content was 10.0 wt.
%のデキストリン還元物水溶液を調製した。 % Aqueous dextrin reduced product was prepared.
カットした北海黄金を、 沸騰したデキストリン還元物水溶液中に添加し、 3分 間ボイルブランチングした。  The cut North Sea gold was added to a boiling aqueous solution of dextrin reduced product, and boiled for 3 minutes.
プランチング処理後、 男爵芋を取出して水切りを行い、 室温になるまで放冷し た後、 一次油ちようとして 160〜 1 70°Cで 2分間油ちよ うを行った。 油ちよ う後、 室温で 10分間放冷し、 そのまま一 30°Cの冷蔵庫にて 3日間冷凍保存し た。  After the planting treatment, barley potatoes were taken out, drained, allowed to cool to room temperature, and then oiled at 160-170 ° C for 2 minutes as the primary oil oil. After the oil was removed, the mixture was allowed to cool at room temperature for 10 minutes and kept frozen in a refrigerator at 130 ° C for 3 days.
冷凍保存された一次油ちよう済みの北海黄金を冷凍庫から取出して直ちに、 1 80〜 1 90°Cで 2分間の二次油ちようを行い、 北海黄金のフライ ドポテトを製 造した。 [実施例 3 ] The frozen North Sea Golden Fried Chicken was removed from the freezer and immediately subjected to secondary oil filing at 180-190 ° C for 2 minutes to produce North Sea Golden Fries. [Example 3]
ブランチングに用いるデキストリン還元物水溶液の固形分含有量を 1. 0重量 %とした以外は、 実施例 2と同様の方法で、 北海黄金のフライ ドポテトを製造し た。  North Sea golden French fries were produced in the same manner as in Example 2 except that the solid content of the aqueous dextrin reduced product solution used for blanching was set to 1.0% by weight.
[実施例 4] [Example 4]
ブランチングに用いるデキストリン還元物水溶液の固形分含有量を 5. 0重量 %とした以外は、 実施例 2と同様の方法で、 北海黄金のフライ ドポテトを製造し た。  North Sea golden French fries were produced in the same manner as in Example 2, except that the solid content of the aqueous dextrin reduced product solution used for blanching was 5.0% by weight.
[実施例 5 ] [Example 5]
ブランチングに用いるデキストリン還元物水溶液の固形分含有量を 1 0. 0重 量％とした以外は、 実施例 2と同様の方法で、 北海黄金のフライ ドポテトを製造 した。  North Sea golden French fries were produced in the same manner as in Example 2 except that the solid content of the aqueous dextrin reduced product solution used for blanching was set to 10.0% by weight.
[実施例 6] [Example 6]
プランチングに用いるデキストリン還元物水溶液の固形分含有量を 1 5. 0重 量％とした以外は、 実施例 2と同様の方法で、 北海黄金のフライ ドポテトを製造 した。  North Sea golden French fries were produced in the same manner as in Example 2, except that the solid content of the aqueous dextrin reduced product solution used for planting was 15.0% by weight.
[実施例 7] [Example 7]
フライ ドポテ トの原料として北海黄金を用い、 皮を剥き、 芽を除去した後、 縦 X横 X長さ力 s、 おおよそ 1 c mX l c mX 5〜8 c mの大きさにカツトしたもの を 300 g用意した。 Using North Sea gold as a raw material for french fries, after peeling the skin and removing the buds, cut into a size of about 1 cm x lc m x 5 to 8 cm in length x width x length s , 300 g Prepared.
実施例 1と同様のデキストリン還元物を用いて、 固形分含有量が 20. 0重量 %のデキストリン還元物水溶液を調製した。  Using the same dextrin reduced product as in Example 1, an aqueous dextrin reduced product solution having a solid content of 20.0% by weight was prepared.
カットした北海黄金を、 25 °Cに調節したデキストリン還元物水溶液に 1分間 浸漬した。  The cut north sea gold was immersed for 1 minute in an aqueous solution of reduced dextrin adjusted to 25 ° C.
浸漬液から取出して軽く水を切りを行った北海黄金を、 予め 1 00°Cに加熱し た蒸し器内に設置し、 スチーム温度を 1 0 0 °Cに維持した状態で、 3分間スチー ムプランチングを行った。 Take out the immersion liquid and lightly drain the water. In a steamer, steam planting was performed for 3 minutes while maintaining the steam temperature at 100 ° C.
スチームブランチング後、 北海黄金を取出して室温になるまで放冷した後、 一 次油ちよ う と して 1 6 0〜 1 7 0 °Cで 2分間油ちようを行った。 油ちよう後、 室 温で 1◦分間放冷し、 そのまま一 3 0 °Cの冷蔵庫にて 3日間冷凍保存した。  After steam blanching, the North Sea Gold was taken out, allowed to cool to room temperature, and then oiled at 160 to 170 ° C for 2 minutes as the primary oil. After the oil was removed, the mixture was allowed to cool at room temperature for 1 minute, and stored in a refrigerator at 130 ° C for 3 days.
冷凍保存された一次油ちよ う済みの馬鈴薯を冷凍庫から取出して直ちに、 1 8 0〜 1 9 0 °Cで 2分間の二次油ちようを行い、 北海黄金のフライ ドポテトを製造 した。  The potatoes which had been frozen and stored were removed from the freezer and immediately subjected to a secondary oil removal at 180 to 190 ° C for 2 minutes to produce golden sea potatoes.
[比較例 1 ] [Comparative Example 1]
ブランチングに用いる水溶液として、 何も添加していない水を用いた以外は、 実施例 1 と同様の方法で、 男爵芋のフライ ドポテトを製造した。  Baron potato french fries were produced in the same manner as in Example 1 except that water to which nothing was added was used as the aqueous solution used for blanching.
[比較例 2 ] [Comparative Example 2]
ブランチングに用いる水溶液として、 D Eが約 8のデキストリンを用いて調製 した、 固形分含有量が 1 0 . 0重量％のデキストリン水溶液を用いた以外は、 実 施例 1と同様の方法で、 男爵芋のフライ ドポテトを製造した。  The baron was prepared in the same manner as in Example 1 except that an aqueous solution of dextrin having a solid content of 10.0% by weight, prepared using dextrin having a DE of about 8, was used as the aqueous solution for blanching. Made potato fries.
[比較例 3 ] [Comparative Example 3]
プランチングに用いる水溶液として、 還元澱粉糖化物 （商品名 ： P O— 2 0、 東和化成工業株式会社製） を用いて調製した、 固形分含有量が 1 0 . 0重量％の 還元澱粉糖化物水溶液を用いた以外は、 実施例 1と同様の方法で、 男爵芋のフラ ィ ドポテトを製造した。  Reduced starch saccharified aqueous solution having a solid content of 10.0% by weight prepared using reduced starch saccharified product (trade name: PO-20, manufactured by Towa Kasei Kogyo Co., Ltd.) as an aqueous solution used for planting. A baroque potato french fries was produced in the same manner as in Example 1 except for using.
本比較例で用いた還元澱粉糖化物 P O— 2 0は、 D Eが約 2 1の澱粉分解物の 還元物であり、 固形物当りに含まれる糖重合度 2 0以上の糖類の水素化物の含有 量は 2 6 . 0重量％であった。  The reduced starch saccharified product PO—20 used in this comparative example is a reduced product of a starch decomposed product having a DE of about 21 and contains a hydride of a saccharide having a sugar polymerization degree of 20 or more contained per solid. The amount was 26.0% by weight.
[比較例 4 ] [Comparative Example 4]
ブランチングに用いる水溶液として、 マルチトール （商品名 ： レシス、 東和化 成工業株式会社製） を用いて調製した、 固形分含有量が 1 0 . 0重量％のマルチ トール水溶液を用いた以外は、 実施例 1と同様の方法で、 男爵芋のフライ ドポテ トを製造した。 Maltitol (trade name: Resis, Towa Ka) Mandarin potato french fries were produced in the same manner as in Example 1 except that an aqueous maltitol solution having a solid content of 10.0% by weight was used. did.
[比較例 5 ] [Comparative Example 5]
ブランチングに用いる水溶液として、 マルトース （商品名 ：サンマルト、 株式 会社林原生物化学研究所製） を用いて調製した、 固形分含有量が 1 0 . 0重量％ のマルトース水溶液を用いた以外は、 実施例 1と同様の方法で、 男爵芋のフライ ドポテトを製造した。  The procedure was carried out except that a maltose aqueous solution having a solid content of 10.0% by weight was prepared using maltose (trade name: Sanmalto, manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) as the aqueous solution used for blanching. Baron potato fries were prepared in the same manner as in Example 1.
[比較例 6 ] [Comparative Example 6]
ブランチングに用いる水溶液として、 ソルビトール （商品名 ： ソルビット、 東 和化成工業株式会社製） を用いて調製した固形分含有量が 1 0 . 0重量％のソル ビトール水溶液を用いた以外は、 実施例 1と同様の方法で、 男爵芋のフライ ドボ テトを製造した。  The aqueous solution used for blanching was prepared in the same manner as in Example 1 except that an aqueous solution of sorbitol having a solid content of 10.0% by weight was prepared using sorbitol (trade name: Sorvitol, manufactured by Towa Chemical Industry Co., Ltd.). Baron potato fries were produced in the same manner as in 1.
[比較例 7 ] [Comparative Example 7]
ブランチングに用いる水溶液として、 何も添加していない水を用いた以外は、 実施例 2と同様の方法で、 北海黄金のフライ ドポテトを製造した。  North Sea golden French fries were produced in the same manner as in Example 2 except that water to which nothing was added was used as the aqueous solution used for blanching.
[比較例 8 ] [Comparative Example 8]
ブランチングに用いる水溶液として、 D Eが約 8のデキストリンを用いて調製 した、 固形分含有量が 1 0 . 0重量％のデキストリン水溶液を用いた以外は、 実 施例 2と同様の方法で、 北海黄金のフライ ドポテトを製造した。  The same procedure as in Example 2 was carried out except that a dextrin aqueous solution having a solid content of 10.0% by weight, prepared using dextrin having a DE of about 8, was used as the aqueous solution used for blanching. Produced golden french fries.
[比較例 9 ] [Comparative Example 9]
ブランチングに用いる水溶液として、 マルチトール （商品名 ： レシス、 東和化 成工業株式会社製） を用いて調製した、 固形分含有量が 1 0 . 0重量％のマルチ トール水溶液を用いた以外は、 実施例 2と同様の方法で、 北海黄金のフライ ドボ テトを製造した。 [比較例 1 0 ] As an aqueous solution used for blanching, a maltitol aqueous solution having a solid content of 10.0% by weight, which was prepared using maltitol (trade name: RESIS, manufactured by Towa Chemical Industry Co., Ltd.), was used. In the same manner as in Example 2, Tet was manufactured. [Comparative Example 10]
ブランチングに用いる水溶液として、 マルトース （商品名 ：サンマルト、 株式 会社林原生物化学研究所製） を用いて調製した、 固形分含有量が 1 0 . 0重量％ のマルトース水溶液を用いた以外は、 実施例 2と同様の方法で、 北海黄金のフラ ィドポテトを製造した。  The procedure was carried out except that a maltose aqueous solution having a solid content of 10.0% by weight was prepared using maltose (trade name: Sanmalto, manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) as the aqueous solution used for blanching. In the same manner as in Example 2, North Sea golden French fries were produced.
[比較例 1 1 ] [Comparative Example 1 1]
ブランチングに用いる水溶液として、 何も添加していない水を用いた以外は、 実施例 7と同様の方法で、 北海黄金のフライ ドポテトを製造した。  North Sea golden French fries were produced in the same manner as in Example 7, except that water to which nothing was added was used as the aqueous solution used for blanching.
[比較例 1 2 ] [Comparative Example 1 2]
ブランチングに用いる水溶液として、 D Eが約 8のデキストリンを用いて調製 した、 固形分含有量が 2 0 . 0重量％のデキストリン水溶液を用いた以外は、 実 施例 7と同様の方法で、 北海黄金のフライ ドポテトを製造した。  The same procedure as in Example 7 was carried out except that an aqueous solution of dextrin having a solid content of 20.0% by weight, prepared using dextrin having a DE of about 8, was used as the aqueous solution used for blanching. Produced golden french fries.
[比較例 1 3 ] [Comparative Example 13]
ブランチングに用いる水溶液として、 還元澱粉糖化物 （商品名 ： P O— 2 0、 東和化成工業株式会社製） を用いて調製した、 固形分含有量が 2 0 . 0重量％の 還元澱粉糖化物水溶液を用いた以外は、 実施例 7と同様の方法で、 北海黄金のフ ライ ドポテトを製造した。  Reduced starch saccharified aqueous solution having a solid content of 20.0% by weight prepared using reduced starch saccharified product (trade name: PO-20, manufactured by Towa Kasei Kogyo Co., Ltd.) as an aqueous solution used for blanching. In the same manner as in Example 7, except for using, the North Sea golden French fries were produced.
[比較例 1 4 ] [Comparative Example 14]
ブランチングに用いる水溶液として、 マルチトール （商品名 ： レシス、 東和化 成工業株式会社製） を用いて調製した、 固形分含有量が 2 0 . 0重量％のマルチ トール水溶液を用いた以外は、 実施例 7と同様の方法で、 北海黄金のフライ ドボ テトを製造した。 [比較試験 1 ] As an aqueous solution used for blanching, a maltitol aqueous solution having a solid content of 20.0% by weight prepared using maltitol (trade name: RESIS, manufactured by Towa Kasei Kogyo Co., Ltd.) was used. In the same manner as in Example 7, North Sea golden fries were produced. [Comparative test 1]
( 1 ) フライ ドポテト中の油の含有量の測定  (1) Measurement of oil content in French fries
ソックスレー法によって、発明品と比較品のフライ ドポテトの油分抽出を行い、 フライ ドポテト中の油の含有量を求めた。  Using the Soxhlet method, oil content was extracted from the invented and comparative french fries, and the oil content in the french fries was determined.
各実施例及ぴ比較例にて製造した発明品と比較品のフライ ドポテトは、 それぞ れの油ちよう終了後、 金網の上に 5分間静置して油きりを行い、 次いでキッチン ペーパー上で室温になるまで放冷し、 フライ ドポテトからしみ出す余分な油分を 除去したものを、乳鉢で均一になるまで磨り潰し、 これを測定用サンプルとした。 測定用サンプル中から無作為に約 8 g程度を採取したものを 1検体とし、 1 0 検体分を無作為に採取した。 採取したサンプルは、 円筒形の乾燥濾紙内にこぼれ ないように入れた。 この時の乾燥濾紙のみの重量を Aとし、 乾燥濾紙とサンプル の合計重量を Bとした。  After completion of each oil fried potato, the french fries of the invention and the comparative product produced in each of the examples and comparative examples were allowed to stand on a wire mesh for 5 minutes to remove the oil, and then on kitchen paper. The mixture was allowed to cool to room temperature, and the excess oil that had oozed out of the french fries was removed and ground in a mortar until uniform, and this was used as a sample for measurement. Approximately 8 g of the sample for measurement was randomly collected as one sample, and 10 samples were collected at random. The collected sample was placed in a cylindrical dry filter paper so as not to spill. At this time, the weight of the dried filter paper alone was A, and the total weight of the dried filter paper and the sample was B.
乾燥濾紙内にサンプルを入れた状態で、 6 0 °Cで 1 2時間、 減圧乾燥を行い、 乾燥処理後の濾紙とサンプルの合計重量を計量し、 この値をじとした。  The sample was placed in the dried filter paper and dried under reduced pressure at 60 ° C for 12 hours. The total weight of the filter paper and sample after the drying treatment was weighed, and this value was used as the value.
減圧乾燥したサンプルは、 ジェチルエーテルを用いて、 ソックスレー管の中で 油分抽出を 1 0時間行った。  The sample dried under reduced pressure was subjected to oil extraction for 10 hours in a Soxhlet tube using getyl ether.
抽出を終えたサンプルは、 9 0 °Cで 5時間の減圧乾燥を行い、 サンプル重量を 計測し、 この値を Dとした。  The sample after the extraction was dried under reduced pressure at 90 ° C for 5 hours, and the sample weight was measured.
フライ ドポテト中の油の含有量は、 以下の計算式に従い、 フライドポテト全重 量当りの重量％で求めた。  The content of oil in the french fries was determined in terms of% by weight based on the total weight of the french fries according to the following formula.
フライ ドポテト中の油の含有量 （w t %) = ( C - D ) / ( B— A) X 1 0 0  Oil content in french fries (wt%) = (C-D) / (B-A) X 100
[比較試験 2 ] [Comparative test 2]
( 2 ) フライ ドポテトの食感  (2) Texture of French fries
本発明に係るフライ ドポテトについて、 フライ ドポテト表面のサクサク感と、 フライ ドポテト内部のホクホク感を、 水でブランチングして製造されたフライ ド ポテトを基準品として、 訓練されたパネリスト 1 0名の官能検查による相対評価 を行った  With respect to the french fries according to the present invention, a panelist trained by 10 panelists trained using the french fries produced by blanching the surface of the french fries and the inside of the french fries with water. Relative evaluation by inspection
男爵芋を用いた実施例 1及び比較例 1〜比較例 6に係るフライ ドポテトについ ては、 比較例 1で製造したフライ ドポテトを基準品とした。 French fries according to Example 1 and Comparative Examples 1 to 6 using barley potato For reference, the french fries produced in Comparative Example 1 were used as reference products.
北海黄金を用いた実施例 2〜実施例 6及び比較例 7〜比較例 1 0に係るフライ ドポテトについては、 比較例 7で製造したフライ ドポテトを基準品とした。  As for the french fries according to Examples 2 to 6 and Comparative Examples 7 to 10 using North Sea gold, the french fries manufactured in Comparative Example 7 were used as reference products.
北海黄金を用いた実施例 7及び比較例 1 1〜比較例 1 4に係るフライ ドポテト については、 比較例 1 1で製造したフライ ドポテトを基準品とした。  As for the french fries according to Example 7 and Comparative Examples 11 to 14 using North Sea gold, the french fries manufactured in Comparative Example 11 were used as reference products.
フライ ドポテト表面のサクサク感については、基準品と比べて非常に良い：◎、 基準品よりも良い ：〇、 基準品と同等：△、 基準品よりも劣る ： X、 で評価し、 最も得票の多い評価を官能検査の結果とした。  The crispness of the french fries surface is very good compared to the reference product: ◎, better than the reference product: △, equivalent to the reference product: △, inferior to the reference product: X, evaluated with A large number of evaluations were determined as sensory test results.
フライ ドポテト内部のホクホク感については、基準品と比べて非常に良い：◎、 基準品よりも良い ：〇、 基準品と同等：△、 基準品よりも劣る ： X、 で評価し、 最も得票の多い評価を官能検査の結果とした。 The inside feeling of french fries is very good compared to the reference product: ◎, better than the reference product: 〇, equivalent to the reference product: △, inferior to the reference product: X, evaluated with A large number of evaluations were determined as sensory test results.
表 1 . した男爵芋のフライ ドポテトの評価 Table 1. Fried potato fried potatoes
フライ ドポテト中の油分 食感  Oil content in French fries
含有量 比較例 1 サクサク ホクホク (wt%) との相対値 感 感 本発明区 実施例 1 10.9 81.3 ◎ ◎ 比較例 1 13.4 100.0 Δ Δ 比較例 2 13.3 99.2 〇 Δ 比較 比較例 3 15.7 117.2 〇 Δ 試験区 比較例 4 16.5 123.1 Δ △ 比較例 5 14.6 108.9 Δ △ 比較例 6 13.6 101.5 X X  Content Comparative Example 1 Sensitive value relative to crispness (wt%) Section Comparative Example 4 16.5 123.1 Δ △ Comparative Example 5 14.6 108.9 Δ △ Comparative Example 6 13.6 101.5 XX
表 2 . ボイルプランチングした北海黄金のフライ ドポテトの評価 フライドポテト中の油分 食感 Table 2. Evaluation of boil-planted North Sea golden french fries Oil content in french fries Texture
含有量 比較例 7 サクサク ホクホク (wt%) との相対値 感 感 実施例 2 13.0 83.9 ◎ ◎ 実施例 3 13.1 84.5 〇 〇 本発明区 実施例 4 13.2 85.2 〇 〇 実施例 5 13.0 83.9 ◎ ◎ 実施例 6 12.4 80.0 ◎ ◎ 比較例 7 15.5 100.0 △ Δ 比較 比較例 8 14.0 90.3 〇 Δ 験 比較例 9 14.4 92.3 Δ △ 比較例 10 14.7 94.8 Δ Δ Content Comparative Example 7 Relative value to crisp and warm (wt%) Sensitivity Example 2 13.0 83.9 ◎ ◎ Example 3 13.1 84.5 〇 〇 Inventive Zone Example 4 13.2 85.2 〇 〇 Example 5 13.0 83.9 ◎ ◎ Example 6 12.4 80.0 ◎ ◎ Comparative Example 7 15.5 100.0 △ Δ Comparative Comparative Example 8 14.0 90.3 〇 Δ Comparative Example 9 14.4 92.3 Δ △ Comparative Example 10 14.7 94.8 Δ Δ
表 3 . スチームブランチングした北海黄金のフライ ドポテトの評価 フライ ドポテト中の油分 食感 Table 3. Evaluation of steam-brunched North Sea golden french fries Oil content in french fries Texture
含有量 比較例 11 サクサク ホクホク (wt%) との相対値 感 感 本発明区 実施例 7 11.8 79.2 ◎ ◎ 比較例  Content Comparative Example 11 Relative value to crisp and warm (wt%) Sensitivity Inventive Section Example 7 11.8 79.2 ◎ ◎ Comparative Example
14.9 100.0 △ Δ 11  14.9 100.0 △ Δ 11
比較例  Comparative example
14.8 99.3 〇 Δ 比較 12 14.8 99.3 〇 Δ Comparison 12
'験 比較例  'Experimental comparative example
14.2 95.3  14.2 95.3
13 △ Δ 比較例  13 △ Δ Comparative example
13.4 89.9 Δ Δ 14  13.4 89.9 Δ Δ 14

Claims

請求の範囲 The scope of the claims
1 . 油ちよ う前に、 デキス ト リ ン還元物を含有する水溶液を用いて馬鈴薯のブ ランチング処理を行う工程を含む、 フライ ドポテトの製造方法。 1. A method for producing french fries, comprising a step of subjecting a potato to a blanching treatment using an aqueous solution containing a dextrin reduced product before oiling.
2 . 固形分含有量が 0 . 1〜2 5 . 0重量％のデキス トリン還元物水溶液中で 馬鈴薯をボイルブランチングし、 次いで油ちよ う処理する、 フライ ドポテ トの製 造方法。 2. A method for producing french fries, in which potatoes are boil-branched in an aqueous solution of a reduced dextrin having a solid content of 0.1 to 25.0% by weight, and then treated with oil.
3 . 固形分含有量が 5 . 0〜5 0 . 0重量％のデキス トリン還元物水溶液を用 いて、 馬鈴薯を当該水溶液中に浸漬するか、 もしくは当該水溶液を馬鈴薯に噴霧 した後、 馬鈴薯をスチームブランチングし、 次いで油ちよ う処理する、 フライ ド ポテトの製造方法。 3. Using a dextrin-reduced aqueous solution having a solid content of 5.0 to 5.0% by weight, immersing the potato in the aqueous solution, or spraying the aqueous solution on the potato, and then steaming the potato. A method of producing french fries, which is blanched and then greased.
4 . デキス トリ ン還元物が、 D E 2 0未満のデキス トリンの水素化物である、 請求項 1から 3の何れか一^ 3に記載のフライ ドポテトの製造方法。 4. The method for producing French fries according to any one of claims 1 to 3, wherein the dextrin reduced product is a hydride of dextrin having a DE of less than 20.
5 . デキストリン還元物が、 固形物当り糖重合度 2 0以上の糖類の水素化物を 5 0 . 0重量％以上含有するものである、 請求項 4に記載のフライ ドポテトの製 造方法。 5. The method for producing French fries according to claim 4, wherein the dextrin reduced product contains 50.0% by weight or more of a hydride of a saccharide having a sugar polymerization degree of 20 or more per solid.
PCT/JP2003/001186 2002-02-05 2003-02-05 Process for producing fried potatoes having improved texture and oil content WO2003065824A1 (en)

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EP2130442A1 (en) 2008-06-06 2009-12-09 Estrella Maarud Holding AS Low fat potato chips and method for production
JP2020080649A (en) * 2018-11-15 2020-06-04 物産フードサイエンス株式会社 Composition for improving fried foods and producing method of fried foods using the composition
JP2020162541A (en) * 2019-03-29 2020-10-08 三菱商事ライフサイエンス株式会社 Manufacturing method of fried potato

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JP7485499B2 (en) 2017-03-28 2024-05-16 喜雅 井上 Manufacturing method of peeling gel using basic aqueous solution

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JPH03168062A (en) * 1989-11-27 1991-07-19 Q P Corp Treated potato
WO1998018347A1 (en) * 1996-10-31 1998-05-07 Kerry Ingredients, Inc. Coated food and method of coating
EP0916268A2 (en) * 1997-11-14 1999-05-19 Cerestar Holding Bv Clear coat composition comprising an acetylated dusu2 or aedu starch, dextrin and rice flour for coating potato products

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2130442A1 (en) 2008-06-06 2009-12-09 Estrella Maarud Holding AS Low fat potato chips and method for production
JP2020080649A (en) * 2018-11-15 2020-06-04 物産フードサイエンス株式会社 Composition for improving fried foods and producing method of fried foods using the composition
JP7266389B2 (en) 2018-11-15 2023-04-28 物産フードサイエンス株式会社 Composition for improving fried food and method for producing fried food using the same
JP2020162541A (en) * 2019-03-29 2020-10-08 三菱商事ライフサイエンス株式会社 Manufacturing method of fried potato
JP7225003B2 (en) 2019-03-29 2023-02-20 三菱商事ライフサイエンス株式会社 How to make french fries

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