JP4328687B2 - Sorting of taro - Google Patents
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- JP4328687B2 JP4328687B2 JP2004214314A JP2004214314A JP4328687B2 JP 4328687 B2 JP4328687 B2 JP 4328687B2 JP 2004214314 A JP2004214314 A JP 2004214314A JP 2004214314 A JP2004214314 A JP 2004214314A JP 4328687 B2 JP4328687 B2 JP 4328687B2
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Description
本発明は、食感が硬く、喫食に適さないサトイモ（以下、がりと称する）を選別、除去する、サトイモの選別方法に関する。 The present invention relates to a method for sorting taro, which sorts and removes taro (hereinafter referred to as “gari”) that has a hard texture and is not suitable for eating.
サトイモは、塊茎を食用とするサトイモ科の根菜であり、土垂、石川早生、豊後などの品種が知られている。サトイモをだしや調味液などとともに煮た総菜を小芋煮といい、総菜市場における主要なアイテムとなっている。本来、小芋煮はだしと調味液がサトイモに程よく煮含まれており、噛んだ時にほくほくと軟らかく、粘りもあり、とろけるような食感を持っているものである。しかし、形状、色調はまったく同じながら、食感が硬く、喫食に適さず、小芋煮に混入すると極端な場合「石」のように硬い食感となるがりが、数百個から数千個に数個の割合で存在している。 The taro is a root vegetable of the taro family that uses the tuber as an edible, and varieties such as Sado, Hayashi Ishikawa and Bungo are known. A side dish prepared with taro and soy sauce and seasoning is called Kobuchi-ni. It is a major item in the side dish market. Originally, Kobuchi-ni is stocked in taro with moderately simmered dashi and seasoning liquid, and when chewed it is soft and sticky and has a melting texture. However, although the shape and color are exactly the same, the texture is hard, not suitable for eating, and when mixed in Kobuchi-ni, it becomes a hard texture like `` stone '' in extreme cases, from hundreds to thousands It exists at a rate of several.
がりは、外観では良品質のサトイモと区別がつかないため、良品質のサトイモとともに調理されて小芋煮として市場に出回り、クレームの原因となることが避けられなかった。したがって、小芋煮に調理する前のサトイモからがりのみを選別、除去することが強く望まれているが、有効な方法はいまだ存在しないのが現状である。 Since gari is indistinguishable from high-quality taro, it is unavoidable that it is cooked with good-quality taro and goes on the market as a small-boiled potato, causing complaints. Therefore, it is strongly desired to select and remove only taro from the taro before cooking in small-boiled but there is no effective method yet.
本発明の目的は、簡単かつ迅速に、調理前のサトイモの品質に影響を与えず、がりを選別、除去することができるサトイモの選別方法を提供することにある。
本発明者らは、調理前のサトイモからがりを選別、除去する方法について検討を重ねた結果、サトイモを比重差によって選別することによって、本発明の目的が達成されることを見出し、本発明を完成するに至った。
An object of the present invention is to provide a taro selection method that can easily and quickly select and remove a bite without affecting the quality of taro before cooking.
As a result of repeated studies on a method for selecting and removing taro from the taro before cooking, the present inventors have found that the object of the present invention can be achieved by selecting taro according to the specific gravity difference. It came to be completed.
すなわち、本発明は、サトイモの比重を選別基準として、がりと呼ばれる喫食に適さないサトイモを選別し、除去するサトイモの選別方法であって、サトイモの選別基準とする比重値を１．０５５〜１．０７５の範囲内に設定することを特徴とする、サトイモの選別方法を提供するものである。
また本発明は、サトイモの比重を選別基準として、がりと呼ばれる喫食に適さないサトイモを選別し、除去するサトイモの選別方法であって、サトイモを比重１．０５５〜１．０７５の選別用液に投入し、浮上したサトイモを除去することを特徴とする、サトイモの選別方法を提供するものである。
That is, the present invention is a method for sorting taros that are not suitable for eating, which is called “ gari”, with the specific gravity of taro as a selection standard, and a taro selection method for selecting a taro, which has a specific gravity value of 1.055 to 1. The present invention provides a method for selecting taro, which is characterized by being set within a range of 0.075 .
The present invention also relates to a taro selection method for selecting and removing taros that are not suitable for eating, using the specific gravity of taro as a selection criterion. The taro is selected as a liquid for selection having a specific gravity of 1.055 to 1.075. The present invention provides a method for sorting taro, which is characterized by removing the taro that has been introduced and floated.
本発明のサトイモの選別方法によれば、サトイモを比重によって選別するため、簡単かつ迅速に、調理前のサトイモの品質に影響を与えず、がりを選別、除去することができる。 According to the method for sorting taros of the present invention, taros are sorted by specific gravity, so that it is possible to sort and remove potatoes easily and quickly without affecting the quality of taro before cooking.
以下、本発明のサトイモの選別方法について詳述する。
本発明はサトイモを比重によって選別するが、がりを有効に選別するためには、選別基準とする比重値を、１．０５５〜１．０７５の範囲内に設定することが好ましい。
選別する方法としては、特に限定されず、例えば、比重選別機（グラビティセパレータ）を用いる方法、近赤外線を用いる方法、比重選別用液を用いる方法を挙げることができる。その中でも、比重を１．０５５〜１．０７５の範囲に調整した選別用液を用いる方法が、選別基準とする比重値を正確かつ容易に設定できる点で好ましい。以下、選別用液を用いる方法について詳述する。
Hereinafter, the selection method of the taro of this invention is explained in full detail.
In the present invention, taros are sorted by specific gravity. However, in order to effectively sort garlic, it is preferable to set a specific gravity value as a sorting standard within a range of 1.055 to 1.075.
The method for sorting is not particularly limited, and examples thereof include a method using a specific gravity sorter (gravity separator), a method using near infrared rays, and a method using a specific gravity sorting liquid. Among these, a method using a sorting liquid whose specific gravity is adjusted to a range of 1.055 to 1.075 is preferable in that a specific gravity value as a sorting standard can be set accurately and easily. Hereinafter, the method using the sorting liquid will be described in detail.
選別用液は特に限定されないが、食塩水が、コスト、比重調整の容易さ、安全性、サトイモの品質への影響のなさ等の点から好ましく用いられる。
選別用液としての食塩水を作る場合には、水１００質量部に対して８．５〜１１．８質量部の食塩を溶解することによって、前記比重の範囲（１．０５５〜１．０７５）に調整することができる。
The sorting solution is not particularly limited, but saline is preferably used from the viewpoints of cost, ease of specific gravity adjustment, safety, and no influence on taro quality.
In the case of preparing a saline solution as a sorting solution, the specific gravity range (1.055 to 1.075) is obtained by dissolving 8.5 to 11.8 parts by mass of salt with respect to 100 parts by mass of water. Can be adjusted.
サトイモの比重は、食感がより硬い、重度のがりであるほど小さくなる。したがって、選別用液の比重を小さくすると、重度のがりだけが浮上する。一方、選別用液の比重を大きくすると、軽度のがりまでも浮上し、非常に優れた食感のサトイモのみが沈降する。
また、２種類以上の比重の異なる選別用液を用意すれば、多段階の選別をし、それぞれの選別に応じた用途で用いることも可能である。例えば、比重１．０６の選別用液でまず重度のがりを選別した後、比重１．０７の選別用液で軽度のがりを選別した場合、選別された重度のがりは飼料などに、軽度のがりはマッシュしてポテトサラダの混合用などに転用される。一方、沈降したサトイモは非常に良品質であり、小芋煮などの食感は、非常に優れたものとなる。
The specific gravity of taro becomes smaller as the texture becomes harder and more severe. Therefore, when the specific gravity of the sorting liquid is reduced, only severe burrs emerge. On the other hand, when the specific gravity of the sorting liquid is increased, even a slight bite emerges and only taro with a very excellent texture is settled.
Further, if two or more kinds of sorting liquids having different specific gravities are prepared, it is possible to carry out multi-stage sorting and use it for applications according to each sorting. For example, after first sorting heavy agar with a sorting liquid with a specific gravity of 1.06 and then sorting out a mild gab with a sorting liquid with a specific gravity of 1.07, Garlic is mashed and used for mixing potato salad. On the other hand, the settled taro has a very good quality, and the texture of the small-boiled potato is very excellent.
選別対象のサトイモは、調理前のどの段階のものでも良く、例えば収穫して水洗いした皮付きのものでも、皮をむいたものでも良い。なお、皮をむいたものに、成形・型抜き処理、チルド・冷凍処理、成形後あるいは冷凍後沸騰水中で短時間煮る処理（以下，プレボイル処理という）を施したものでもよいが、何れの場合も、これらの処理によってサトイモの比重が変化しないように注意する必要がある。 The taro to be selected may be at any stage before cooking. For example, it may be peeled and washed with water, or peeled. In addition, the peeled product may be subjected to a molding / die cutting process, a chilled / freezing process, or a process of boiling in boiling water after molding or after freezing (hereinafter referred to as a preboil process). However, care must be taken not to change the specific gravity of taro by these treatments.
本発明の選別方法を実施するための選別装置としては、選別用液とサトイモの投入手段が設けられ、浮上したがりと沈降した良品質のサトイモが選別できるものであれば特に限定はなく、選別用液が入れられた容器と一定量のサトイモを供給する装置（例えばホッパー）からなり、サトイモを投入して一定時間放置した後、浮上したがりを人手あるいはその他の装置を用いて除去するバッチ式装置でも、選別用液の水流があるところにベルトコンベアなどから連続してサトイモを投入し、浮上したがりが水流とともに排出される連続式装置でもよい。 The sorting apparatus for carrying out the sorting method of the present invention is not particularly limited as long as it is equipped with a sorting liquid and taro feeding means, and can sort out high quality taros that want to float and sink. A batch system that consists of a container containing a working solution and a device that supplies a certain amount of taro (for example, a hopper). After the taro has been introduced and left for a certain period of time, it will be removed manually or by other devices. The apparatus may also be a continuous apparatus in which taro is continuously introduced from a belt conveyor or the like in a place where there is a water flow of the sorting liquid, and the floating surface is discharged together with the water flow.
次に本発明を具体的に説明するために実施例を挙げるが、本発明は、以下の実施例に限定されるものではない。 EXAMPLES Next, examples are given to specifically describe the present invention, but the present invention is not limited to the following examples.
〔実施例１〕
水道水１００質量部に９．４質量部の食塩を溶解し、比重１．０６の選別用液を調製した。
サトイモ（土垂）を水洗いし、皮をむき、円柱状にくりぬいて１個の質量が１３ｇから１８ｇになるように成形したものを１０００個用意した。成形した１０００個のサトイモを、前記選別用液を満たした８０リットルの水槽に投入して軽く攪拌した後、５分間放置した。浮上しているサトイモと沈降したサトイモを両方採取し、それぞれの個数を測定した。
浮上したサトイモおよび沈降したサトイモをそれぞれ真水で洗浄し、下記の製造工程に従い小芋煮を調理した。得られた小芋煮を６名のパネラーによって表１に示す評価基準によって評価した。その結果は表２に示すとおりである。
[Example 1]
9.4 parts by mass of sodium chloride was dissolved in 100 parts by mass of tap water to prepare a sorting liquid having a specific gravity of 1.06.
Thousands of taro (soil) were washed with water, peeled and hollowed into a cylindrical shape so that the mass of one piece was 13 to 18 g. 1000 shaped taros were put into an 80 liter water tank filled with the sorting solution, stirred gently, and allowed to stand for 5 minutes. Both floating and falling taros were collected and the number of each was measured.
The surfaced taro and the settled taro were each washed with fresh water and cooked in small bowl according to the following manufacturing process. The obtained small-boiled stew was evaluated according to the evaluation criteria shown in Table 1 by six panelists. The results are shown in Table 2.
（小芋煮の製造工程）
(1) ６０リットル用二重釜に、調味液（砂糖６質量部、味醂３質量部、醤油５質量部を混合した液）を３０リットル入れて煮立たせる。
(2) 調味液が煮立ったら、サトイモを１２ｋｇ投入する。
(3) サトイモ投入後、二重釜中で２０分煮る。
(4) 片栗粉懸濁液（片栗粉１質量部を水１０質量部に懸濁した液）を１０リットル投入して攪拌し、とろみをつける。
(Manufacturing process of Kobuchi-ni)
(1) Add 30 liters of seasoning liquid (liquid mixed with 6 parts by weight of sugar, 3 parts by weight of miso and 5 parts by weight of soy sauce) to a 60 liter double pot and boil.
(2) When the seasoning liquid is boiled, add 12 kg of taro.
(3) After adding taro, boil for 20 minutes in a double pot.
(4) Add 10 liters of potato starch suspension (a solution obtained by suspending 1 part by weight of potato starch in 10 parts by weight of water), stir and thicken.
以上の結果より、成形したサトイモを比重１．０６の選別用液で選別すると、浮上したサトイモと沈降したサトイモとで小芋煮の食感に明確な差が生じ、浮上したサトイモが「がり」としてほぼ完全に除去されていることがわかった。 From the above results, when the molded taro was sorted with a sorting liquid with a specific gravity of 1.06, there was a clear difference in the texture of the dried taro and the settled taro. It was found that it was almost completely removed.
〔実施例２〜４〕
水道水１００質量部に８．５質量部の食塩を溶解し、比重１．０５５の選別用液を調製した。
サトイモ（石川早生）を水洗いし、皮をむき、円柱状にくりぬいて１個の質量が１３ｇから１８ｇになるように成形したものを１０００個用意し、沸騰水中で５分間プレボイルした後、−５０℃のショックフリーザ内で１時間急速凍結させ、−２０℃の冷凍庫内にて表３に示した期間それぞれ保存を行った。
それぞれのサトイモを、沸騰水中に投入し、８分間プレボイルした。プレボイル後のサトイモを、前記選別用液を満たした８０リットルの水槽に投入して軽く攪拌した後、５分間放置した。浮上しているサトイモと沈降したサトイモを両方採取し、それぞれの個数を測定した。
浮上したサトイモおよび沈降したサトイモをそれぞれ真水で洗浄し、実施例１と同様の製造工程に従い小芋煮を調理した。得られた小芋煮を６名のパネラーによって表１に示す評価基準によって評価した。その結果は表４に示すとおりである。
[Examples 2 to 4]
In 100 parts by mass of tap water, 8.5 parts by mass of sodium chloride was dissolved to prepare a sorting liquid having a specific gravity of 1.055.
Thousands of taros (Ishikawa Hayao) were washed with water, peeled, hollowed out into a cylindrical shape, and 1000 pieces were prepared so that the mass of each piece was 13g to 18g. After preboiling in boiling water for 5 minutes, -50 The sample was rapidly frozen in a shock freezer at 0 ° C. for 1 hour and stored in a freezer at −20 ° C. for the periods shown in Table 3.
Each taro was put into boiling water and preboiled for 8 minutes. The pre-boiled taro was put into an 80 liter water tank filled with the above-mentioned sorting solution, stirred gently, and allowed to stand for 5 minutes. Both floating and falling taros were collected and the number of each was measured.
The surfaced taro and the settled taro were each washed with fresh water and cooked in small bowl according to the same production process as in Example 1. The obtained small-boiled stew was evaluated according to the evaluation criteria shown in Table 1 by six panelists. The results are shown in Table 4.
以上の結果より、成形・冷凍後、プレボイルしたサトイモを比重１．０５５の選別用液で選別すると、浮上したサトイモと沈降したサトイモとで小芋煮の食感に明確な差が生じ、浮上したサトイモが「がり」としてほぼ完全に除去されていることがわかった。
Based on the above results, after molding and freezing, when pre-boiled taros were selected with a sorting liquid with a specific gravity of 1.055, a clear difference in the texture of the small potato boiled between the taros that floated and the taros that settled, Was found to be almost completely removed as “burr”.
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| JP2004214314A JP4328687B2 (en) | 2004-07-22 | 2004-07-22 | Sorting of taro |
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| JP2004214314A JP4328687B2 (en) | 2004-07-22 | 2004-07-22 | Sorting of taro |
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| JP5019559B2 (en) * | 2006-03-29 | 2012-09-05 | カゴメ株式会社 | Tomato sorting equipment |
| JP5224018B2 (en) * | 2006-05-29 | 2013-07-03 | 志戸本 宗徳 | Silage and preparation method thereof |
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| US8643679B2 (en) | 2008-04-04 | 2014-02-04 | Nintendo Co., Ltd. | Storage medium storing image conversion program and image conversion apparatus |
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