JP2017153389A - Manufacturing method of tororo processed article, heat denaturation prevention agent for tororo processed article and tororo processed article - Google Patents
Manufacturing method of tororo processed article, heat denaturation prevention agent for tororo processed article and tororo processed article Download PDFInfo
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Abstract
Description
本発明は、とろろ加工品の製造方法及びとろろ加工品用の加熱変性防止剤並びにとろろ加工品に関する。 The present invention relates to a method for producing a filtered product, a heat denaturation inhibitor for the filtered product, and a filtered product.
山芋はヤマノイモ科、ヤマノイモ属に属するつる性草木であり、地下茎や根茎を持つ植物である。わが国で使用される山芋には自然薯(ジネンジョウ)、山芋、大薯(ダイショ)の3種類があり、それぞれ種が異なる。山芋にはナガイモ、イチョウイモ、ヤマトイモも含まれる。 The yam is a vine plant belonging to the genus Dioscorea and genus Dioscorea, and has a rhizome and rhizome. There are three types of yam used in Japan: natural mausoleum, yam, and daisho. Each species is different. The yam includes yams, ginkgo biloba and yamatomo.
山芋を摺りおろしたとろろは、強い粘性を有しており、そのまま食したり、製菓原料やそばのつなぎなど様々な食品に使用されたりしている。山芋(とろろ)の粘性成分は、マンナン重合体である多糖類とタンパク質の複合体(以後、「山芋粘質物」と記載することがある)であることが知られている。しかし、この山芋粘質物は、加熱に弱く、65℃以上の加熱で変性して粘度が低下してしまうことが知られている(非特許文献1)。このため、とろろをそのまま加熱すると、山芋粘質物が変性することにより、とろろ特有の糸引き性がなくなり、食感が著しく低下したものになってしまう。したがって、とろろを菓子や水産ねり製品の原料として利用することはあっても、加熱してとろろそのものの粘りのある状態を維持して食することはできなかった。一方、熱処理していないとろろは、土壌菌などが混入しており微生物の菌数が多く、加工食品においては使用するのが難しいなどの問題があった。 The grated grated yam has a strong viscosity and is eaten as it is or is used in various foods such as confectionery ingredients and soba noodles. It is known that the viscosity component of yam is a complex of polysaccharide and protein (hereinafter sometimes referred to as “yamamushi mucilage”) which is a mannan polymer. However, it is known that this yam mucilage is weak to heating and is denatured by heating at 65 ° C. or higher, resulting in a decrease in viscosity (Non-Patent Document 1). For this reason, when the garlic is heated as it is, the yam mucilage is denatured, so that the stringiness characteristic of garlic is lost and the texture is significantly reduced. Therefore, even though the garlic is used as a raw material for confectionery and fish paste products, it cannot be eaten while being heated to maintain the sticky state of the garlic. On the other hand, when not heat-treated, the garlic has a problem that it is difficult to use in processed foods because it contains many soil microorganisms and has a large number of microorganisms.
ところで従来、とろろ素材の変性や劣化を防止する方法が種々提案されている。例えば、特開平4−36145号公報(特許文献1)には分岐型の多糖類を添加すること、特開平7−23707号公報(特許文献2)には特定の増粘剤、糖類及び糖アルコール類を添加することがそれぞれ開示されている。 By the way, conventionally, various methods for preventing denaturation and deterioration of the raw material are proposed. For example, Japanese Patent Application Laid-Open No. 4-36145 (Patent Document 1) adds branched polysaccharides, and Japanese Patent Application Laid-Open No. 7-23707 (Patent Document 2) includes specific thickeners, sugars and sugar alcohols. Each is disclosed.
しかしながら、これらの方法は冷凍保存による物性の低下防止効果は示されているものの、加熱による変性を防止するものではなかった。 However, although these methods show the effect of preventing deterioration of physical properties due to frozen storage, they do not prevent denaturation by heating.
本発明は、従来の欠点を解消し、山芋粘質物の加熱による変性や劣化が防止され、加熱処理時及び加熱処理後においても糸引き性と食味が生の摺りおろし直後のとろろとほとんど変わらず、さらに微生物の菌数が低減されたとろろ加工品の製造方法及びとろろ加工品用の加熱変性防止剤並びにとろろ加工品を提供することを目的とする。 The present invention eliminates the drawbacks of the prior art, prevents denaturation and deterioration due to heating of the yam sticky material, and the stringiness and taste during heating treatment and after heating treatment are almost the same as those of raw grated material. Another object of the present invention is to provide a method for producing a filtered product with a reduced number of microorganisms, a heat denaturation inhibitor for the filtered product, and a filtered product.
本発明者らは、上記問題を解決すべく鋭意研究を重ねた結果、アラビアガム、大豆多糖類、プルラン、アラビノガラクタン、グアーガム分解物から選ばれる1以上の多糖類を含有させることで、加熱時及び加熱後においても摺りおろし直後のとろろと同等の物性・食味のとろろ加工品が得られることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above problems, the present inventors have added one or more polysaccharides selected from gum arabic, soybean polysaccharides, pullulan, arabinogalactan, and guar gum degradation products, The present invention was completed by finding that a thickened processed product having the same physical properties and taste as those of the raw material immediately after grated can be obtained even after heating and after heating.
すなわち、本発明は、ヤマノイモ科ヤマノイモ属に属する山芋を摺りおろしてとろろ素材を作製する摺りおろし工程と、アラビアガム、大豆多糖類、プルラン、アラビノガラクタン及びグアーガム分解物からなる群より選択される1以上の多糖類を、全体量に対して0.01〜25重量%となるように添加してとろろ添加物とする添加工程と、該とろろ添加物を60℃〜125℃で加熱殺菌する加熱工程と、を備えることを特徴とするとろろ加工食品の製造方法である。 That is, the present invention is selected from the group consisting of a grated step of grated yam belonging to the genus Dioscorea to produce a grated material, and a gum arabic, soybean polysaccharide, pullulan, arabinogalactan and guar gum degradation product An addition step of adding one or more polysaccharides in an amount of 0.01 to 25% by weight with respect to the total amount to make a filtrate additive, and heating to sterilize the filtrate additive at 60 to 125 ° C A process for producing a filtered food product.
また、本発明は、アラビアガム、大豆多糖類、プルラン、アラビノガラクタン及びグアーガム分解物からなる群より選択される1以上の多糖類を含有することを特徴とするとろろ加工食品用の加熱変性防止剤である。 In addition, the present invention is characterized by containing one or more polysaccharides selected from the group consisting of gum arabic, soybean polysaccharide, pullulan, arabinogalactan and guar gum degradation product. It is an agent.
また、さらに、本発明は、上記のとろろ加工食品用の加熱変性防止剤と、ヤマノイモ科ヤマノイモ属に属する山芋が摺りおろされたとろろ素材と、を含有し、60℃〜125℃で加熱殺菌されたことを特徴とするとろろ加工食品である。 Furthermore, the present invention contains the above-mentioned heat denaturation inhibitor for processed foods processed with a garlic, and a garlic material from which a yam belonging to the genus Yamno genus is ground, and is sterilized by heating at 60 to 125 ° C. It is characterized by the fact that it is a processed food.
本発明によれば、山芋の粘性物質の加熱による変性や劣化が防止されており、加熱時及び加熱後にも糸引き性と食味が生の摺りおろし直後の生のとろろとほとんど変わらず、微生物の菌数が低減された及びとろろ加工品用の加熱変性防止剤並びにとろろ加工品が提供される。 According to the present invention, denaturation and degradation of yam viscous material by heating are prevented, and the stringiness and taste are almost the same as that of raw grated immediately after heating and after heating. Provided are a heat denaturation inhibitor and a filtered product with a reduced number of bacteria and a filtered product.
1.とろろ加工食品の製造方法
以下、本発明を詳細に説明する。本発明のとろろ加工食品の製造方法は、とろろ素材を作製する摺りおろし工程と、多糖類をとろろ素材に添加してとろろ添加物とする添加工程と、とろろ添加物を加熱殺菌する加熱工程と、を備える。
1. Process for producing garlic processed food Hereinafter, the present invention will be described in detail. The manufacturing method of the processed food of the garlic of the present invention includes a grated process for preparing a garlic material, an addition process for adding a polysaccharide to the garlic material to obtain a garlic additive, a heating process for sterilizing the garlic additive, Is provided.
(1)摺りおろし工程
摺りおろし工程は、ヤマノイモ科ヤマノイモ属に属する山芋を摺りおろしてとろろ素材を作製する工程である。山芋は、ヤマノイモ科ヤマノイモ属に属するつる性草木であり、地下茎や根茎を持つ植物である。わが国で使用される山芋には自然薯(ジネンジョウ)、山芋(ヤマノイモ)、大薯(ダイショ)の3種類があり、それぞれ種が異なるが、本発明の山芋としては上記のいずれであってもよい。山芋(ヤマノイモ)には、ナガイモ、イチョウイモ、ヤマトイモなども含まれる。
(1) Grinding process The grazing process is a process for producing a raw material by grinding down a yam belonging to the genus Yamanoimo. Yam is a vine plant belonging to the genus Dioscorea, and has a rhizome and rhizome. There are three types of yam used in Japan, natural yam, yam and daisho, each of which differs, but any of the above may be used as the yam of the present invention. The yam includes yams, ginkgo biloba, and yam potatoes.
山芋を摺りおろしてとろろ素材とするに際しては、前処理として、これら長芋・大和芋等の原料芋を水洗いした後、皮剥きを行う。さらに、必要に応じて水晒しを行い、適当な大きさに切断する。次に、前処理した山芋をチョッパー、コロイド・ミル、回転おろし刃、フードカッター等の装置を用いて摺りおろしてとろろ素材とする。 When the yam is crushed into a raw material, as a pre-treatment, the raw materials such as long rice cake and Yamato rice cake are washed with water and then peeled off. Furthermore, it is exposed to water as necessary, and cut into an appropriate size. Next, the pre-treated yam is grated using a chopper, a colloid mill, a rotary grated blade, a food cutter, or the like to obtain a grated material.
(2)添加工程
次に、このようにして摺りおろされたとろろ素材に、アラビアガム、大豆多糖類、プルラン、アラビノガラクタン、グアーガム分解物から選ばれる少なくとも1以上の多糖類(本発明の「とろろ加工食品用の加熱変性防止剤」)を添加し、均一に溶解するまで混合する。添加混合するに際しては、継子にならないよう注意して少量ずつ添加することが必要である。なお、必要に応じて清水を加えてもかまわない。
(2) Addition step Next, the grated material is rubbed with at least one or more polysaccharides selected from gum arabic, soybean polysaccharide, pullulan, arabinogalactan, and guar gum degradation product (" Add the heat denaturation inhibitor ") for the processed foods and mix until it is evenly dissolved. When adding and mixing, it is necessary to add little by little so as not to become a step. In addition, you may add fresh water as needed.
多糖類の添加量は、生成されるとろろ添加物の全体量に対し0.01〜25重量%であり、0.05〜20重量%が好ましく、0.1〜15重量%がより好ましい。多糖類の添加量が0.01重量%よりも少ないと、とろろ添加物を加熱した際の変性を十分に防止することが難しくなりやすい。一方、多糖類の添加量が25重量%より多いと、とろろ加工食品の糊状感が強くなって食味を損ないやすくなる。 The amount of polysaccharide added is 0.01 to 25% by weight, preferably 0.05 to 20% by weight, more preferably 0.1 to 15% by weight, based on the total amount of the filtrate additive. If the amount of polysaccharide added is less than 0.01% by weight, it will be difficult to sufficiently prevent denaturation when the garlic additive is heated. On the other hand, when the added amount of polysaccharide is more than 25% by weight, the pasty processed food has a strong pasty feeling and tends to impair the taste.
(3)加熱工程
次に、上述した工程で得られたとろろ添加物を加熱殺菌する。この加熱殺菌温度は、品温で60℃〜125℃であり、65℃〜110℃であることが好ましく、70〜100℃であることがより好ましい。加熱殺菌温度が60℃を下回ると、加熱が不十分で殺菌効果が弱く、とろろ加工食品に雑菌等が繁殖しやすくなる。一方、加熱殺菌温度が125℃を上回ると、とろろ素材中のタンパク質の変性が激しくなり、異臭等が生じやすくなる。とろろ添加物の加熱殺菌方法としては、一般的な加熱殺菌と同様に、袋や容器に密封した後、湯浴による熱水殺菌、雰囲気中での乾熱、レトルト加熱、マイクロ波加熱などの方法を使用することができる。
(3) Heating process Next, the garnish additive obtained at the process mentioned above is heat-sterilized. This heat sterilization temperature is 60 ° C. to 125 ° C. in terms of product temperature, preferably 65 ° C. to 110 ° C., and more preferably 70 ° C. to 100 ° C. When the heat sterilization temperature is less than 60 ° C., the heating is insufficient and the sterilization effect is weak, and various germs and the like are easily propagated in the processed food. On the other hand, if the heat sterilization temperature exceeds 125 ° C., the protein in the raw material becomes so rapidly denatured that it tends to cause a bad odor. As for the heat sterilization method of the garlic additive, as in general heat sterilization, after sealing in a bag or container, hot water sterilization in a hot water bath, dry heat in the atmosphere, retort heating, microwave heating, etc. Can be used.
とろろ添加物の加熱時間は、上述した加熱殺菌温度にもよるが、通常は1分〜3時間であり、10分〜2時間が好ましく、30分〜1時間がより好ましい。加熱時間が1分を下回ると、加熱殺菌が不十分になりやすく、3時間を上回ると、とろろ素材中のタンパク質の変性が激しくなりやすい。 Although the heating time of the garlic additive depends on the above-described heat sterilization temperature, it is usually 1 minute to 3 hours, preferably 10 minutes to 2 hours, and more preferably 30 minutes to 1 hour. When the heating time is less than 1 minute, the heat sterilization tends to be insufficient, and when it exceeds 3 hours, the protein in the raw material is likely to be rapidly denatured.
2.とろろ加工食品用の加熱変性防止剤及びとろろ加工食品
次に、本発明のとろろ加工食品用の加熱変性防止剤ととろろ加工食品について説明する。とろろ加工食品用の加熱変性防止剤は、上述したとおり、アラビアガム、大豆多糖類、プルラン、アラビノガラクタン及びグアーガム分解物からなる群より選択される1以上の多糖類である。
2. Next, the heat denaturation inhibitor and the filtered processed food for the filtered food of the present invention will be described. As described above, the heat denaturation inhibitor for the processed food for garlic is one or more polysaccharides selected from the group consisting of gum arabic, soybean polysaccharide, pullulan, arabinogalactan and guar gum degradation product.
また、本発明のとろろ加工食品は、上記のとろろ加工食品用の加熱変性防止剤と、ヤマノイモ科ヤマノイモ属に属する山芋が摺りおろされたとろろ素材と、を含有し、60℃〜125℃で加熱殺菌されたものである。このように、本発明のとろろ加工食品は、加熱変性性防止剤を含有するため、摺りおろし直後のとろろ素材と比較して加熱処理によっても糸引き性と食味がほとんど低下せず、糸引き性と食感が良好である。なお、本発明のとろろ加工食品は、上述したとろろ加工食品の製造方法と同様の方法で製造することができるため、ここでは製造方法の詳細についての記載は省略する。 In addition, the processed processed food of the present invention contains the above-mentioned heat denaturation inhibitor for processed processed food and the raw material of yam belonging to the genus Yamanoimo, which has been grated, and heated at 60 ° C to 125 ° C. It has been sterilized. As described above, the filtered food of the present invention contains a heat-denaturing inhibitor, so that the stringiness and taste are hardly deteriorated even by heat treatment as compared with the grated material immediately after scouring. And the texture is good. In addition, since the processed processed food of the present invention can be manufactured by the same method as the manufacturing method of the processed processed food, the description of the manufacturing method is omitted here.
本発明のとろろ加工食品は、一般生菌数が5000個/g以下であることが好ましく、1000個/g以下であることがより好ましく、300個/g以下であることが特に好ましい。一般生菌数が5000個/gを上回ると、雑菌が繁殖しやすくなる。 It is preferable that the number of viable bacteria is 5000 or less, more preferably 1000 or less, and particularly preferably 300 or less, in the processed food of the present invention. When the number of general viable bacteria exceeds 5000 / g, it becomes easy for bacteria to propagate.
山芋粘質物は、多糖類とタンパク質が結合した複合体であるため、通常は65℃以上の加熱によりタンパク質が変性し粘性を失う。しかし、上述した多糖類(加熱変性防止剤)をとろろ素材に添加することにより、とろろ素材の加熱による変性を抑制することができる。そのメカニズムとしては、上記の多糖類は低粘度であることに起因すると推測される。すなわち、上記の多糖類が低粘度であるため水との親和性が強く、山芋粘質物との混合状態においてはより水と親和している状態になっている。また、多糖類は、山芋粘質物に含まれるタンパク質分子の周りを取り囲みやすい状態にもなっている。このため、タンパク質が加熱されても加水分解、イオウ結合、疎水結合による変性が起こりにくく、結果的に多糖類とタンパク質との複合体の変性が抑えられるのである。 The yam mucilage is a complex in which a polysaccharide and a protein are combined, and the protein is usually denatured and loses its viscosity by heating at 65 ° C. or higher. However, by adding the above-mentioned polysaccharide (heat denaturation inhibitor) to the garlic material, the denaturation of the garlic material by heating can be suppressed. The mechanism is presumed to be due to the low viscosity of the polysaccharide. That is, since the above-mentioned polysaccharide has a low viscosity, it has a strong affinity with water, and in a mixed state with the yam sticky material, it is in a state of more affinity with water. In addition, the polysaccharide is also in a state in which it easily surrounds the protein molecules contained in the yam sticky material. For this reason, even if the protein is heated, denaturation due to hydrolysis, sulfur bonds, and hydrophobic bonds hardly occurs, and as a result, denaturation of the complex of polysaccharide and protein is suppressed.
本発明のとろろ加工食品は、そのまま喫食することが可能であるが、必要に応じて冷凍保存や再加熱してもとろろ独特の粘性を維持している。再加熱の方法は、電子レンジによる加熱や袋に充填・密封した後の熱水中での加熱等、特に限定されるものではない。 The processed processed food of the present invention can be eaten as it is, but it maintains a unique viscosity of mash even if it is frozen and reheated as necessary. The reheating method is not particularly limited, such as heating with a microwave oven or heating in hot water after filling and sealing the bag.
以下、本発明を実施例に基づいて具体的に説明するが、これらは本発明の目的を限定するものではない。実施例中、特に規定しない限り%表示は重量%である。 EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, these do not limit the objective of this invention. In the examples, unless otherwise specified, the percentage display is% by weight.
(とろろ加工食品用の加熱変性防止剤(多糖類))
下記の実施例及び比較例において用いた多糖類は以下のとおりである。
アラビアガム: A 伊那食品工業社製
大豆多糖類: SM−900 三栄源FFI社製
プルラン: PF−20 林原商事社製
アラビノガラクタン: 伊那食品工業社製
グアーガム分解物: サンファイバー 太陽化学社製
ゼラチン:イナゲル A−81P 伊那食品工業社製
デキストリン:パインデックス♯100 松谷化学社製
(Heat denaturation inhibitor for polysaccharide processed foods (polysaccharides))
The polysaccharides used in the following examples and comparative examples are as follows.
Gum arabic: A Ina Food Industry Co., Ltd. Soy polysaccharide: SM-900 Saneigen FFI Co., Ltd. Pullulan: PF-20 Hayashibara Shoji Co., Ltd. Arabinogalactan: Ina Food Industry Co., Ltd. Guar gum decomposition product: Sun Fiber Taiyo Kagaku Gelatin : Inagel A-81P manufactured by Ina Food Industry Co., Ltd. Dextrin: Paindex # 100 manufactured by Matsutani Chemical Co., Ltd.
〈山芋粘質物の加熱変性測定方法〉
山芋を摺りおろしたとろろ素材又は多糖類を添加し溶解したとろろ添加物を用意した。このサンプル(とろろ素材又はとろろ添加物)の50mLを遠心管に入れ、遠心分離(3000rpm、30分)したところ、下層にデンプンや繊維分などが沈殿し、上層に粘質液が得られた。この粘質液を10mLの試験管に入れ、ウォーターバス又はレトルト殺菌機を使用して加熱処理し、品温が目的温度、目的の経過時間になった時点で終了とし、加熱直後と20℃に冷却後の状態を確認した。山芋粘質物は多糖類とタンパク質の複合体であるため、そのタンパク質の特性により高温処理になるほど白色の沈殿が生じ、それに伴い山芋の糸引き性も失われる。このことから、加熱変性評価方法を下記のように設定した。なお、糸引き性はサンプルを薬匙で掬い上げ、そのときの糸引き性を官能的に評価した。官能検査の比較品としては加熱処理していないとろろ素材を使用して同様に作製した粘質液を使用した。
<Method for measuring heat denaturation of yam mucilage>
A garlic additive prepared by adding a garlic material or a polysaccharide prepared by grated yam was prepared. When 50 mL of this sample (filter material or additive) was placed in a centrifuge tube and centrifuged (3000 rpm, 30 minutes), starch and fibers were precipitated in the lower layer, and a viscous liquid was obtained in the upper layer. This viscous liquid is put into a 10 mL test tube and heat-treated using a water bath or a retort sterilizer. When the product temperature reaches the target temperature and the target elapsed time, it is terminated. The state after cooling was confirmed. Since the yam mucilage is a complex of polysaccharide and protein, the higher the temperature treatment is, the more white precipitate is formed due to the properties of the protein, and the yam stringiness is lost accordingly. From this, the heat denaturation evaluation method was set as follows. The stringiness was evaluated by sensory evaluation of the stringiness at the time when the sample was scooped up with a scissors. As a comparative product for the sensory test, a viscous liquid prepared in the same manner using a not-filtered raw material was used.
◎:比較品と同様に白色沈殿が生じず糸引き性も同等であった。
○:比較品より極わずかに白色となり、糸引き性がやや劣る程度である。
△:白色沈殿が少量発生する。溶液の色も白色になる。糸引き性がわずかにある程度。
×:白色沈殿が多量発生する。溶液の色も白色になる。糸引き性がない。
(Double-circle): White precipitation did not arise like a comparative product, and the stringing property was equivalent.
○: Slightly whiter than the comparative product, and the stringiness is slightly inferior.
Δ: A small amount of white precipitate is generated. The solution color also becomes white. A slight degree of stringiness.
X: A large amount of white precipitate is generated. The solution color also becomes white. There is no stringiness.
〈食味の評価方法〉
とろろ素材又はとろろ加工品に多糖類を添加して溶解したサンプルをナイロン/ポリエチレン製の袋に100gずつ充填・密封し、規定温度℃の熱水中で規定時間加熱した後、冷水中で冷却した。得られた加工品の食味を調べた。10人のパネラーが官能的に評価し、最も多い人数の評価を記載した。
◎:食味がよい。
○:◎より劣るが問題ない程度。
△:多糖類の味が気になり、食味が悪い。糊状感がある。
×:多糖類の味が強く、糊状感も強い。
<Eating method>
100g of nylon / polyethylene bags filled with a polysaccharide and dissolved in the filtered material or processed product are sealed and heated in hot water at a specified temperature for a specified time and then cooled in cold water. . The taste of the obtained processed product was examined. Ten panelists evaluated sensuously and listed the highest number of people.
A: The taste is good.
○: Inferior to ◎, but no problem.
(Triangle | delta): The taste of polysaccharide is worrisome and the taste is bad. There is a pasty feeling.
X: The polysaccharide has a strong taste and a paste-like feeling.
〔実施例1〜18、比較例1〜3〕
市販の長芋を洗浄・皮剥きし、変色等している部分を除去した後、摺りおろし機で摺りおろしてとろろ素材とした。次いでこのとろろ50部に表1〜3の配合量の割合で多糖類を添加し、残部を清水として合計量が100部となるように調製した。
[Examples 1-18, Comparative Examples 1-3]
A commercially available gutter was washed and peeled, and the discolored portion was removed, and then grated with a grated grinder to obtain a grated material. Next, polysaccharides were added to 50 parts of this filter at a ratio of the blending amounts shown in Tables 1 to 3, and the balance was adjusted to 100 parts with fresh water as the balance.
次に、このとろろ加工品について山芋粘質物の加熱変性測定方法に基づき、変性状態と糸引き性、及び食味を調べた。加熱温度及び時間は加熱変性測定及び食味評価共に品温85℃で60分とした。その結果を表1〜3に示した。なお、一般生菌数を測定したところ、摺りおろし機で摺りおろしたとろろ素材が15700個/gであったのに対し、加熱殺菌処理を行った実施例1〜18、比較例1〜3のとろろ加工品はいずれも210個/gと低減されていた。 Next, based on the heat denaturation measuring method of the yam sticky product, the denatured state, the stringiness, and the taste were examined for this processed product. The heating temperature and time were 60 minutes at a product temperature of 85 ° C. for both heat denaturation measurement and taste evaluation. The results are shown in Tables 1-3. In addition, when the number of general viable bacteria was measured, it was 15700 pieces / g of the grated material that was grated with a grated grinder, whereas Examples 1 to 18 and Comparative Examples 1 to 3 were subjected to heat sterilization treatment. All of the processed products were reduced to 210 pieces / g.
〔実施例19、比較例4〕
市販の長芋を洗浄・皮剥きし、変色等している部分を除去した後、摺りおろし機で摺りおろしてとろろ素材とした。次いで、このとろろ素材70部にアラビアガム3.0重量部を添加し、残部を清水として合計量が100部とし、65℃で30分間及び120℃で5分間加熱殺菌を行った。アラビアガムのみ添加しないものも同様にして作製し比較例とした。これらについて一般生菌数を測定したところ、摺りおろし機で摺りおろした状態のとろろ素材が39500個/gであったのに対し、65℃で30分間加熱殺菌を行ったとろろ加工品は3600個/gと低減され、120℃で5分間加熱殺菌を行ったとろろ加工品は80個/gに低減されていた。
[Example 19, comparative example 4]
A commercially available gutter was washed and peeled, and the discolored portion was removed, and then grated with a grated grinder to obtain a grated material. Next, 3.0 parts by weight of gum arabic was added to 70 parts of the raw material, and the balance was 100 parts by weight with fresh water, and heat sterilization was performed at 65 ° C. for 30 minutes and 120 ° C. for 5 minutes. A non-added gum arabic was also prepared in the same manner as a comparative example. When the number of general viable bacteria was measured for these, the amount of the raw material in the state of being grated with a grated grinder was 39,500 pieces / g, whereas the amount of the processed grated material subjected to heat sterilization at 65 ° C. for 30 minutes was 3,600. / G, and the garnished product subjected to heat sterilization at 120 ° C. for 5 minutes was reduced to 80 pieces / g.
次いで、丼に炊飯米200gを入れ、その上に上記のとろろ加工品100gをのせることにより、実施例19(アラビアガムを3.0重量部添加したとろろ加工品を使用)及び比較例4(アラビアガムを添加していないとろろ加工品を使用)に係るとろろかけご飯を得た。 Next, 200 g of cooked rice was put into a bowl, and 100 g of the above-described filtered processed product was placed thereon, so that Example 19 (using a filtered processed product added with 3.0 parts by weight of gum arabic) and Comparative Example 4 ( Thickened rice was obtained according to a processed processed product without adding gum arabic.
実施例19及び比較例4に係るとろろかけご飯を電子レンジにて1000W、1分加熱し、その食味についてパネラー10人で官能検査を行った。その結果、10人全員が、比較例4に係るとろろかけご飯は、とろろ素材特有の粘りが失われていると感じたのに対し、実施例19に係るとろろかけご飯は、とろろ加工品が摺りおろした生のとろろ素材とほとんど変わらないように感じるという評価を得た。すなわち、アラビアガムを添加したとろろ加工品で作るとろろかけご飯は、コンビニエンスストア等で販売され、その後温めて食べるような場面においても、生のとろろ素材をかけたとろろかけご飯と同等の食味であることがわかる。 The straw-milled rice according to Example 19 and Comparative Example 4 was heated at 1000 W for 1 minute in a microwave oven, and the sensory inspection was performed by 10 panelists on the taste. As a result, all the 10 people felt that the grated rice according to Comparative Example 4 had lost the characteristic stickiness of the grated material, whereas the grated rice according to Example 19 was crushed with the grated material. The evaluation that it feels almost the same as the grated raw grated material. In other words, garnished rice made with processed garlic added with gum arabic is sold at convenience stores, etc., and even when heated and eaten, it has the same taste as garnished rice with raw garlic. I understand that.
Claims (3)
アラビアガム、大豆多糖類、プルラン、アラビノガラクタン及びグアーガム分解物からなる群より選択される1以上の多糖類を、全体量に対して0.01〜25重量%となるように添加してとろろ添加物とする添加工程と、
該とろろ添加物を60℃〜125℃で加熱殺菌する加熱工程と、を備えることを特徴とするとろろ加工食品の製造方法。 A grated process of grated a yam belonging to the genus Dioscorea to produce a grated material,
One or more polysaccharides selected from the group consisting of gum arabic, soybean polysaccharides, pullulan, arabinogalactan and guar gum degradation products are added so that the total amount is 0.01 to 25% by weight. An addition step as an additive;
And a heating step of sterilizing the filtered additive at 60 ° C. to 125 ° C. to prepare a filtered food product.
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