JP2007053915A - Method for roasting crop and method for storing crop - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for roasting crops by which potatoes, vegetable such as pumpkin, or fruits such as apples, respectively having relatively higher moisture, or a frozen product thereof the water content of the raw material of which is easy to seep out, without causing problems such as adhesion of the raw material to production equipment during a roasting process, loss of shape, scorch and/or difficulty in cleaning the equipment. <P>SOLUTION: The method for roasting crops comprises roasting crops selected from the group comprising potatoes, vegetables, fruits and the frozen product thereof together with cereal grain and granular inorganic substance. A method for storing crops comprises storing crops in a mixed condition as they are so as to rapidly reduce water content in a high-moisture product. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for efficiently roasting crops having a relatively high water content of moss, vegetables and fruits, and their frozen products that are easily leached, and a storage method.

  Vegetables such as potatoes, pumpkins, and fruits such as apples have a relatively high moisture content, so the storage period at room temperature is short compared to grains such as rice and wheat, so refrigerated storage and frozen storage, etc. This is what is being done. However, in any case, there is a problem that the storage cost is high, and it becomes difficult to process, for example, moisture is more easily leached when frozen. Therefore, after harvesting the crop, it is subjected to drying in the sun and artificial drying as it is or after cutting, and the present invention also belongs to these primary processing techniques.

  Traditionally, processing techniques for crops with high moisture content such as fruits such as potatoes, pumpkins, and fruits such as apples are cooking methods (steamed, boiled, baked, fried) that are generally served at home, Since the main purpose is to eat and drink directly after cooking, the storability was not expected such as high moisture after cooking. In addition, although there is a knowledge of maintaining a certain temperature range for a long time in order to enhance sweetness, it was a wisdom of life that baking is sweeter than boiling. As for the improvement of storage, processing such as reducing the moisture like “dried rice cake” or “frozen ginger” has been applied, but in that case the effect of improving flavor and improvement is expected Was not. On the other hand, the method of improving the flavor of roasted rice by roasting under certain conditions has been taken, but processing has been performed for the purpose of reducing the flavor rather than emphasizing the savory flavor.

  However, vegetables such as moss, pumpkins, and fruits such as apples have a relatively high moisture content, and frozen products of these crops tend to leach moisture, so that the raw materials adhere to the manufacturing equipment during the roasting process, and the shape Problems such as breakage, scorching, and difficulty in cleaning equipment.

  Moreover, when the crop is simply roasted and dried, an off-flavor is produced, and it has been difficult to obtain a product with a better flavor than the raw material.

  The first problem to be solved by the present invention is that the raw material is a roast process in which fruits such as moss, pumpkin and other fruits with a relatively high water content, apples and other fruits and moisture are easily leached from the raw material. An object of the present invention is to provide a method of roasting without causing problems such as adhesion to a manufacturing facility, shape collapse, scorching, and difficulty in cleaning the facility.

  The second problem to be solved by the present invention is to suppress the production of off-flavors that are likely to occur in the process of drying crops, and to produce sweet fragrances of furfural and furanones, resulting in a product with a better flavor than raw materials. It is in providing the roasting method which can be manufactured.

  The third problem to be solved by the present invention is to provide a storage method for roasting a crop having a relatively high water content and enabling preservation at room temperature.

  As a result of intensive studies to solve the above problems, the present inventors have completed the present invention.

That is, the present invention relates to the following.
(1) A method for roasting a crop, comprising roasting a crop selected from the group consisting of moss, vegetables, fruits and frozen products thereof together with grains or granular minerals.
(2) A method for roasting crops and grains, comprising roasting crops selected from the group consisting of moss, vegetables, fruits and frozen products thereof together with grains to shift the flavor of the crops and grains to each other.
(3) The moss is steamed for 10 to 120 minutes in a high humidity environment at a temperature of 60 ° C. to 70 ° C. and moisture does not evaporate, and then dried to a moisture content of 20 with 40 to 250 ° C. hot air. A roasting method for moss characterized by drying to less than or equal to%
(4) A roast product produced by the method described in any one of (1) to (3) or a pulverized product thereof.
(5) A method for storing crops, characterized in that the crops roasted by the method according to any one of (1) to (3) and the grains or inorganic particulates are stored without separation.

  According to the method of the present invention, it is possible to uniformly roast a crop having a high water content, which has been difficult with a commercial scale roaster, and a crop which is frozen and easily leached with water.

  In addition, it is possible to produce a roast raw material product having a sweet fragrance of furfural and furanones, which is not found in conventional products, and excellent in storage stability.

  When using different food materials such as raw materials and wheat, the effect of imparting aroma components to each other can also be expected. In addition, it is easy to pulverize because the moisture is reduced during the roasting process.

  Therefore, by using this roasted koji raw material for liquors such as shochu, beverages such as tea, foods such as confectionery, bread, etc., it is possible to produce a koji-flavored food with a characteristic flavor that was not found in conventional materials. It becomes possible, and it becomes possible to carry out a stable product supply independent of the harvesting period of raw materials.

  Furthermore, by mixing and storing the crop roasted by the method of the present invention and the cereal or the particulate inorganic substance without separation, the moisture of the crop as loin is transferred to the cereal or the particulate inorganic substance, and the moisture content of the crop is reduced. This makes it possible to store crops with a high water content at room temperature.

  The crops used as the raw material for the roasting method of the present invention are those having a relatively high water content as follows and frozen products thereof.

  That is, what has a relatively high water content includes, for example, sweet potatoes, potatoes, yacons, and other potatoes, pumpkins, carrots, onions, and other vegetables, apples, berries, strawberries, and other fruits.

  Moreover, although the above-mentioned frozen products of moss, vegetables, and fruits tend to leach moisture during the roasting process, they can be used as crop raw materials for the roasting method of the present invention.

  In order to roast these crop materials without causing problems such as sticking to the manufacturing equipment during the roasting process, shape breaking, scorching, and difficulty in cleaning the equipment, granular inorganic substances such as grains or ceramics You can roast with it.

  Examples of crops having a high water content and grains roasted together with these frozen products include wheat, barley, rice, corn, buckwheat, corn, soybeans and black beans. Since these grains have low moisture content, roasting together with high moisture content crop raw material acts as a buffer to absorb moisture generated from high moisture content crop raw material, resulting in high moisture content crops. It seems that the raw material can be prevented from adhering to the manufacturing facility, the shape being broken, or being burnt.

  In this invention, you may use a granular inorganic substance instead of a grain. As the granular inorganic material, those having water absorption characteristics, particle size, specific gravity and the like similar to those of grains may be used, and examples thereof include water-retaining ceramic granular materials using a porous powder such as zeolite as a raw material.

  The ratio of the high moisture content crop raw material to the grain or granular mineral is preferably 1: 1 to 100, preferably about 1: 1 to 5 by weight, but at a level that does not cause any problems in target quality and process operation. Can be adjusted.

  When the proportion of cereals or granular inorganic substances is less than half, moisture absorption by the cereals or granular inorganic substances becomes insufficient, and there is a possibility that crop raw materials having a high water content adhere to the roasting equipment and become burned. On the other hand, when the ratio of the high moisture content crop raw material is less than 1/100, the roast productivity of the high moisture content crop raw material is remarkably reduced, or the effect of adding aroma components to each other is remarkably reduced. This is not preferred, but this is not the case when a particularly flavorful raw material is used.

  There is no particular limitation on the timing of adding the grain or the granular inorganic material, but it is sufficient to input the production equipment at the same time as or before the crop raw material having a high water content at the start of roasting.

  As a result, the grains or granular minerals mixed with the crop raw material absorb the water leached from the raw material, isolate the surface of the manufacturing equipment from the raw material or the raw material and raw material, and prevent the raw material from adhering to the surface of the equipment. In addition, since the production facility has the effect of mitigating the impact on the raw material, it is possible to produce a product with a high moisture content crop material that does not adhere to the production facility and the shape of the raw material does not collapse. .

  The equipment for roasting is not particularly limited, and examples thereof include a hot-air roasting roaster and a roasting pan.

  The conditions for roasting high moisture content crop raw materials and grains or granular minerals vary depending on the liquor of the crop raw material, but may be 100 to 500 ° C. for 5 minutes to 3 hours.

  As a method of roasting crop raw material, the raw material is a size that does not hinder the operation of the raw material input line, the roaster body, and the product line, and a cube of about 10 to 30 mm that can obtain the target quality, and the same degree Cut into various shapes with volume. If the size is large, the temperature at the center during the roasting process is difficult to rise, and it does not give a burning odor, but has a characteristic that moisture does not easily drop. If necessary, remove the corroded or scratched parts of the raw material. It can be roasted as it is, but if it needs to be temporarily stored, it is frozen in a cut state.

  According to a second aspect of the present invention, a crop selected from the group consisting of mosses, vegetables, fruits, and frozen products thereof is roasted together with the cereal, and the scent of the crop and the cereal is transferred to each other. It relates to the roasting method.

  By roasting crop ingredients and grains together, the flavors of crops and grains can be transferred to each other.

  For example, by cutting into cubes and mixing frozen sweet potatoes with barley in a ratio of 1: 2, roasting for 90 minutes while raising the temperature to 70 ° C. to 160 ° C. At the same time, the scent of wheat can be transferred to the straw.

  The third aspect of the present invention is a material having high water content such as sweet potato and potato and containing a large amount of starch, while accurately controlling and maintaining a high humidity environment at a temperature of 60 ° C. to 70 ° C. so that the water does not evaporate. Steamed for ~ 120 minutes, and the contents are decomposed by the action of various enzymes such as saccharification enzymes and proteolytic enzymes of the persimmon itself. After that, the moisture is dried to 40% or less, preferably 10% or less by hot air of 40 to 250 ° C., and the sweet aroma of furfural and furanones is generated by the Maillard reaction or caramelization reaction, so as to preserve and flavor. The present invention relates to a method for producing an excellent roast rice cake.

  That is, when the starch content of raw materials such as potatoes is high and it is desired to give a caramel-like flavor, the raw material or frozen raw material that has been cut can be saccharified with an apparatus that can be heated uniformly such as a roaster. Heat to a suitable 60 ° C to 70 ° C. When the temperature reaches 60 ° C. to 70 ° C., the temperature is maintained, steamed for 10 to 120 minutes in a high humidity environment where the water does not evaporate by circulating hot air, etc. The contents are decomposed by the action of various enzymes such as degrading enzymes. In order to accelerate the Maillard reaction and caramelization reaction with the sugar and amino acid produced thereafter, the temperature is increased by blowing dry hot air at 40 to 250 ° C. to obtain the target flavor and the water content is 20% or less, preferably Improves the storability and grinding properties by drying to 10% or less. In the case where it is not desired to provide a raw material with a low starch content or a caramel-like flavor, the above-described steaming step is omitted.

  Note that, depending on the chromaticity and flavor of the target product, it may be difficult to make the moisture content within a preferable range of 10% or less in a heating device such as a roaster. However, even if a material having a high moisture content and a large particle size that is mixed and roasted has a product moisture content of 10% or more, the product moisture content of a material having a small particle size may be less than 10%. For example, when potatoes and wheat are mixed and roasted, even if the roasted straw has a water content of 10% or more, if the roasted wheat is less than 10%, the both remain mixed. It is possible to reduce the moisture content of the roasted rice cake by allowing the roasted wheat with a low moisture content to absorb the moisture of the roasted rice cake. If the product moisture content of this high moisture content is kept at a low temperature, it can be prevented from decaying during that time, and can be stored at room temperature after the product moisture content declines. -Benefits in terms of storage costs.

The sweet potato was cut and removed from the production area at the production site, and then cut into cubes with a side of about 1 cm and frozen for storage and transportation. As a raw material, 5 kg of Nijo barley was added to 4 kg of the frozen sweet potato. A 10 kg scale roaster was preheated to 100 ° C. (hereinafter referred to as roast internal temperature) in advance, and Nijo barley was first introduced so that the straw would not be in direct contact with the heating part of the roaster. Since the temperature dropped after the introduction of barley, the temperature was raised to 70 ° C., and then 4 kg of frozen sweet potatoes were added. Since the temperature dropped again, the temperature was raised to 73 ° C., and hot air circulation was started at that stage to start steaming. Steaming was continued as it was for 60 minutes, and the starch inside the roast was saccharified to confirm that it was nectar, and the circulation was canceled.

  Since the target maximum temperature of 180 ° C. was reached when 150 minutes of process time had elapsed, caramel-like fragrance was given to the roasted rice cake, and whether or not the target quality was reached was continuously sampled and examined sensuously. . As a result, since it was confirmed that the target quality was reached at the process time of 165 minutes, the product was discharged from the roaster to the cooling device, and the product temperature was quickly lowered with cold air to complete the process (see FIG. 1). . The roast roasted by the method of the present invention did not lose its shape and did not burn.

  The moisture content of the straw at the end of production was 16.2%, which is too high to be stored at room temperature, but by storing it in a mixed state with the roasted wheat together, The moisture of the straw was absorbed and became lower than the water content of the straw that was separated from the wheat and stored immediately after roasting. After 34 days of mixed storage of straw and wheat, the water content was 8.2%, and it was at a level that could withstand storage at room temperature. It can be seen that storage is possible (see FIG. 2).

(Comparative Example 1)
400g of sweet potato is cut into cubes with a side of about 1cm, placed in a container with a lid, heated in a 500W microwave oven for 6 minutes, then steamed for about 10 minutes, transferred to a dryer and dried at 60 ° C for 10 hours. + Dry rice cake "was prepared.

(Experimental example 1)
In addition, the sensory test of the roasted rice cake prepared in Example 1 and the “steamed + dried rice cake” prepared in Comparative Example 1 was conducted by 8 panelists (no answer was not counted). The sensory test was performed on the solid sample and the extract, and the results are shown in FIG. The extract for sensory test was a sample: water = 1: 10 weight ratio, boiled for 6 minutes, allowed to stand for 20 minutes and then cooled. From the results shown in FIG. 3, the soot prepared by the roast method of the present invention was superior in shochu flavor to many solids and extracts, and many panelists felt that it was preferable.

  Even when crops with a high water content or crops that are frozen and easily leached out of moisture are used as raw materials for roasting by using the technology of the present invention, the buffer material mixed with the raw materials is the surface of the manufacturing equipment and the raw materials or raw materials. The material is not attached to the manufacturing equipment and the shape of the raw material is not destroyed because the impact of the manufacturing equipment on the raw material is alleviated and the surface water of the excess raw material is absorbed. Can be commercialized. In addition, by applying a saccharification process by steaming, it is possible to produce a roast product that has a sweet aroma of furfural and furanones that are not found in conventional products and that has excellent storage stability. In addition, when using different food ingredients such as straw and wheat, the effect of adding aroma components to each other can also be expected, so for example, making roasted wheat with a scent of straw or roasted scent with a wheat scent Can do. Moreover, since the water | moisture content is falling, it is easy to pulverize and it is easy to mix and use with various powder uniformly. Therefore, by using this roast rice cake raw material for alcoholic beverages such as shochu, beverages, confectionery, bread and other foods, it is possible to easily produce flavored foods with distinctive flavors that could not be produced with conventional materials In addition, it becomes possible to implement a stable supply of raw materials that is not affected by the harvest season of the raw material crops.

3 is a graph showing the temperature raising conditions of Example 1. The graph which shows the water | moisture content transition during storage of the roast koji prepared in Example 1. FIG. The graph which shows the sensory test result which compared the roast rice cake prepared in Example 1, and the "steamed + dried rice cake" prepared in the comparative example 1.

Claims (5)

  A method for roasting a crop, comprising roasting a crop selected from the group consisting of mosses, vegetables, fruits and frozen products thereof together with grains or granular minerals.   A method for roasting a crop and cereal, comprising roasting a crop selected from the group consisting of moss, vegetables, fruits and their frozen products together with the cereal, and shifting the flavor of the crop and the cereal to each other.   The moss is steamed for 10 to 120 minutes in a high humidity environment at a temperature of 60 ° C. to 70 ° C. and moisture does not evaporate, and then dried to a moisture content of 20% or less by hot air of 40 to 250 ° C. A roasting method for moss characterized by drying.   The roast product manufactured by the method as described in any one of Claims 1-3, or its ground material.   The crop storage method characterized by storing the crop roasted by the method as described in any one of Claims 1-3, and a grain, or an inorganic granular material, without isolate | separating.