JP2007159497A - Unsticky processed food, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed food excellent water retention, free from sticking and capable of retaining excellent palate feeling long. <P>SOLUTION: This processed food as an unsticky sweet potato processed food 1 has sweet potato 11 as a vegetable material, a honey layer 21 as a first coating layer and a ground sesame layer 31 as a second coating layer. The honey layer 21 is stuck with sugar solution of Brix sugar content of ≥50 and covers the surface of the vegetable material 11. The ground sesame layer 31 has as the main ingredient an incomplete crushed product of seeds having oil content of ≥20% and covers the surface of the honey layer 21. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a processed food having excellent water retention, no stickiness, and good texture, and a method for producing the same.

  Conventionally, various types of processed foods using plant materials are known. Specific examples of suitable plant materials include potatoes. As a specific example of processed foods using potatoes, university potatoes are well known in which sweet potatoes are fried in oil and dehydrated to some extent, and then passed through sugar liquid such as honey to form a sugar liquid layer. . In addition, as a conventional processed food using potatoes, there are some proposed in Patent Documents 1 to 3, for example.

Patent Document 1 discloses a processed sweet potato containing a sugar that is not gelatinized substantially and is not derived from sweet potato, and a method for producing the same. Patent Document 2 discloses a method for producing a sweet potato sweet stick in which boiled sweet potatoes are dipped in a sugar solution to give a Brix sugar degree of 55 or more and coated with a grasshopper powder containing sugar mainly composed of wheat flour, and then oily. Yes. Patent Document 3 discloses a method for producing a chocolate flavor university potato in which sweet potato is cut into a suitable size, steamed, fried in oil, and then subjected to chocolate or the like.
JP 2005-168394 A JP 2003-310201 A JP 2002-95422 A

  By the way, the university potato has a structure in which the surface of the plant material is covered with a sugar liquid layer in order to improve water retention, and therefore the stickiness is intense. Therefore, it is difficult to say that it is an easy-to-eat processed food because it has a drawback such as sugar solution adhering around the mouth and hands. In addition, even when the above-mentioned processed foods are manufactured, even if the vegetable material is fried in oil, the inside still contains moisture. Therefore, when a certain amount of time elapses after processing, the surface of the plant material becomes sticky as a result of the penetration of moisture inside the surface. Therefore, the suitable food texture of processed food is impaired in this case.

  In addition, several techniques for forming a layer on the surface of a plant material to improve water retention have been known in addition to the above-described method using a sugar solution. Specific examples include, for example, 1) a method of forming a layer made of a powder such as sugar or starch on the surface of a plant material, or 2) a layer made of a gel material such as agar or gelatin. There is a method of forming on the surface of plant material. However, even with these methods, the stickiness of the surface of the plant material cannot be suppressed for a long time. That is, the layer made of the powder of 1) has the property of easily absorbing moisture in the first place. In addition, the layer made of the gel-like substance of 2) is often sticky in itself.

  The present invention has been made in view of the above problems, and an object thereof is to provide a processed food that is excellent in water retention, has no stickiness, and can maintain a good texture for a long time, and a method for producing the same. .

  Therefore, when the present inventor conducted intensive research to solve the above-mentioned problems, he came up with the use of a food material containing oil that is difficult to be familiar with water. Specifically, a food material containing such oil was used as a processed food. We sought and studied a method for forming a layered and non-sticky surface on the outermost surface. In the process of exploring and studying, the inventor of the present application tried to layer seeds (eg, sesame seeds) containing a relatively large amount of oil as they were, but the processed food obtained by this method is Because the seeds and seeds are large and hard, it was hard to eat and it was hard to say that they had a good texture. In addition, seeds such as sesame seeds were completely crushed into a paste and applied to make a layer, but the processed food obtained by this method is sticky on the surface and difficult to eat, After all it was hard to say that it was a good texture. Therefore, as a result of further diligent research by the inventor of the present application, it has been newly found out that good results can be obtained by using the incompletely crushed state instead of completely crushing the seeds and seeds. . Therefore, this new knowledge was further developed and finally the following invention was completed.

  That is, the invention according to claim 1 is the first coating covering the surface of the plant material to which a plant material having a water content of 50% by weight or less and a sugar solution having a Brix sugar content of 50 or more are adhered. The gist is a non-sticky processed food comprising a layer and a second covering layer covering the surface of the first covering layer, the main component of which is an incompletely crushed cereal containing 20% or more oil.

  And in this invention, since the seeds and seeds which comprise a 2nd coating layer are crushed incompletely, they are finer and softer than the original grain. Moreover, since the seeds and seeds which comprise a 2nd coating layer are not crushed completely, the property of a grain is maintained to some extent or it is not at least paste form. Therefore, by forming such a second coating layer on the surface of the first coating layer, it is possible to provide a processed food that is excellent in water retention, has no stickiness, and can maintain a good texture for a long time. it can.

  According to a second aspect of the present invention, in the first aspect, the plant material is a potato.

  The invention according to claim 3 includes a first step of dehydrating the plant material in oil of 80 ° C. or higher and 200 ° C. or lower to reduce its moisture content to 50% by weight or less, and after the first step. A second step of forming a first coating layer covering the surface of the plant material by bringing a sugar solution having a Brix sugar content of 50 or more into contact with the plant material; and an oil content of 20% or more after the second step. A gist of a method for producing a non-sticky processed food, comprising: a third step of forming a second coating layer that covers the first coating layer by applying an incompletely crushed product of the seed and seeds that includes the seed. And

  Therefore, according to the invention described in claim 3, by dehydrating the plant material in oil of 80 ° C. or more and 200 ° C. or less in the first step, the moisture content of the plant material can be relatively easily and inexpensively reduced. It can be reduced below a predetermined value. Moreover, the 1st coating layer which covers the surface of a vegetable raw material can be formed comparatively easily and cheaply by making a sugar liquid with high sugar content contact a vegetable raw material at a 2nd process. By passing through such a second step, it is possible to further reduce the moisture content of the plant material. Next, the 2nd coating layer which covers a 1st coating layer can be formed comparatively easily and cheaply by coating the seeds and seeds incompletely crushed material containing many oils in a 3rd process. In addition, since a 1st coating layer consists of a viscous sugar liquid, it can adhere and hold | maintain a 2nd coating layer on the surface reliably.

  As described above in detail, according to the inventions described in claims 1 and 2, it is possible to provide a processed food that is excellent in water retention, has no stickiness, and can maintain a good texture for a long time. According to the invention described in claim 3, it is possible to provide a production method capable of obtaining a processed food that is excellent in water retention, has no stickiness, and that can maintain a good texture for a long time relatively easily and inexpensively. it can.

  Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings.

  The non-sticky processed food of the present invention basically has a plant material, a first coating layer, and a second coating layer.

  The plant material in the present invention is not particularly limited, and if it is a plant suitable for human consumption, the whole or a part thereof (fruit, seed, flower, root, stem, leaf, etc.) is used. can do. Preferable examples include, for example, roots of potatoes such as potatoes, sweet potatoes, taros, potatoes and taros, seeds of legumes such as soybeans, azuki bean, peas and kidney beans, apples, pears, oysters, bananas And fruit parts of fruits such as peaches.

  The size and shape of the plant material in the present invention are not particularly limited and can be arbitrarily set. For example, when the plant material is a rhizome part of a potato, the rhizome part may be used as it is without cutting, or the rhizome part may be cut as appropriate.

  The plant material in the present invention needs to have a water content of 50% by weight or less. That is, when the water content exceeds 50% by weight, the amount of water in the plant material is too much, so that the storage stability is deteriorated and the water cannot be held well, resulting in sufficient stickiness. This is because it cannot be resolved.

  The first coating layer in the present invention is a layer to which a sugar solution having a Brix sugar degree of 50 or more is attached and covers the surface of the plant material. This layer plays a role of retaining moisture in the plant material by suppressing moisture evaporation from the surface of the plant material. In addition, this layer also plays a role of sweetening the plant material, a role of securely attaching and holding the second coating layer on the surface, and the like.

  As the sugar liquid that is a material for forming the first coating layer, any liquid may be used as long as it contains a saccharide having sweetness. Specific examples of the sugar liquid include liquids containing polysaccharides, oligosaccharides, disaccharides, monosaccharides, and the like. In addition, it is also preferable to use syrup, honey, maple syrup or the like as the sugar solution. Only one type may be used here, or two or more types may be mixed and used. The sugar solution used in the present invention may contain other components (such as seasonings such as amino acids, flavorings, and coloring agents) in addition to the main components of sugar and water. Good.

  Here, the sugar solution used for forming the first coating layer needs to have a Brix sugar degree of 50 or more. The reason is that a sugar solution having a high sugar content is generally viscous and has a low fluidity, so that it easily adheres to the surface of the plant material and can reliably cover the entire surface of the plant material. Moreover, it is because the 1st coating layer of sufficient thickness can be formed comparatively easily. The Brix sugar degree of the sugar solution is preferably 60 or more.

  The thickness of the first coating layer is not particularly limited, but may be, for example, 0.1 mm or more, and particularly preferably 0.5 mm or more and 5.0 mm or less. The reason is that if the thickness of the first coating layer is too thin, the above-mentioned roles such as ensuring water retention, adding sweetness, and maintaining the second coating layer cannot be sufficiently exhibited. Conversely, if the thickness of the first coating layer is too thick, even if the second coating layer is formed thereon, stickiness may not be sufficiently reduced.

  The 2nd coating layer in this invention is a layer which covers the surface of a 1st coating layer which has as a main component the incompletely crushed seed and seeds containing 20% or more of oil. This layer plays a role of reliably retaining moisture in the plant material by suppressing moisture evaporation from the surface of the plant material. In addition, this layer has a unique oily flavor to the plant material and covers the surface of the sticky first coating layer so that it does not stick to the outermost surface of the processed food and gives a good texture. It also plays a role.

  The 2nd coating layer of this invention has as a main component the incompletely crushed material of the seed and seeds containing an oil component. Examples of seeds and seeds that satisfy the above conditions include sesame seeds, peanuts, almonds, walnuts, sunflowers, pine, soybeans, etc. Among them, sesame is particularly preferable. The reason for this is that sesame seeds are not only rich in oil but also excellent in terms of taste and nutrition. Further, for example, when potato is selected as the plant material, if the second coating layer is made of sesame, the taste can be harmonized as a whole and a delicious processed food can be obtained.

  Only one kind of the seeds and seeds listed above may be used, or two or more kinds may be used in combination. In addition to the incompletely crushed material of the seeds and seeds as the main component, the second coating layer used in the present invention has other components (such as seasonings such as sugars, salts, and amino acids, flavors, etc.) , Coloring agents, etc.).

  Here, the seeds and fruits used in the present invention are required to contain 20% or more of oil. The reason is that unless a certain amount of oil is contained, an improvement in water retention and a reduction in stickiness cannot be achieved.

  The seeds and seeds constituting the second coating layer need to be crushed in an incomplete state. In other words, it is necessary to use seeds and seeds that are crushed but retain some grain properties and are not at least paste-like. Therefore, the seeds and seeds constituting the second coating layer are finer and softer than the original grains. In addition, as a method for crushing the seeds and seeds, any method can be adopted as long as the hard skin in the seeds and seeds can be mechanically broken to exude the oil contained therein.

  The second coating layer is formed on the surface of the first coating layer, but preferably 50% or more, particularly 90% or more of the surface of the first coating layer in order to reliably achieve improvement in water retention and reduction in stickiness. It is good to form so that it may cover. The thickness of the second coating layer is not particularly limited, but may be, for example, 0.5 mm or more, and particularly preferably 1.0 mm or more and 5.0 mm or less. The reason is that if the thickness of the second coating layer is too thin, the above-mentioned roles such as ensuring water retention, imparting a unique flavor, reducing stickiness, and imparting a suitable texture cannot be sufficiently exhibited. On the contrary, even if the thickness of the second coating layer is increased, the incompletely crushed material of the seeds and seeds cannot sufficiently adhere to the first coating layer, and the incompletely crushed material of the seeds and seeds falls off. It becomes easy.

  The non-sticky processed food of the present invention having a plant material, the first coating layer and the second coating layer may be stored and shipped at room temperature, but refrigerated and shipped at a temperature of 0 ° C. to 15 ° C. Furthermore, it may be stored frozen and shipped at a temperature of 0 ° C. or lower. In the case of the non-sticky processed food of the present invention, since the moisture content of the plant material is 50% by weight or less, it does not freeze even when the temperature is 0 ° C. or less. It's not bad. In addition, the non-sticky processed food of the present invention, when eaten in a state of being cooled to 0 ° C. or lower, becomes very delicious as never before.

  Hereinafter, the manufacturing method of the non-sticky processed food of this invention is demonstrated.

  In the first step, the moisture content is reduced to 50% by weight or less by dehydrating the plant material in oil at 80 ° C. or higher and 200 ° C. or lower. There are various conventional dehydration methods for reducing the water content, but the method using heated oil is relatively simple, does not require much processing time, and is the cheapest. Moreover, unlike the method of dehydrating without applying heat, the protein and starch in the plant material can be denatured, so that it is easy to improve the taste of the material itself. In this case, if the temperature of the oil is too low, it may take a long time for dehydration and the productivity may decrease. On the other hand, if the temperature of the oil is too high, the plant material may be colored or the suitable texture may be impaired.

  Although it does not specifically limit as oil used here, For example, sesame oil, rapeseed oil, corn oil, soybean oil, safflower oil, palm oil, hardened oil, fractionated oil, lard, beef tallow, etc. are mentioned. Of course, these oils may be used alone or in combination of two or more.

  Moreover, when performing dehydration in oil, you may make it perform dehydration, raising oil temperature in steps by using several oil tanks from which oil temperature differs. According to this method, it becomes easy to dehydrate surely and uniformly from the surface layer portion to the deep portion of the plant material.

  In the second step, a first coating layer that covers the surface of the plant material is formed by bringing a sugar solution having a Brix sugar content of 50 or more into contact with the plant material after the first step. As a specific method for bringing the sugar solution into contact with the plant material, for example, a method of passing (submitting or immersing) the plant material in the sugar solution stored in the container is first mentioned. Alternatively, a method of applying a sugar solution to a plant material using a tool such as a brush, or a method of dropping a sugar solution on a plant material may be used. According to these methods, particularly the method of passing the plant material through the sugar solution, the first coating layer covering the surface of the plant material can be formed relatively easily and inexpensively. Moreover, it is also possible to further reduce the water content of the plant material through the second step.

  In addition, when the sugar solution is brought into contact with the plant material, a plurality of sugar solutions having different Brix sugar degrees may be used while increasing the Brix sugar degree stepwise. In this case, the temperature of the sugar solution can be arbitrarily set, but is preferably set to a temperature equal to or higher than normal temperature, and particularly preferably set to a temperature equal to or higher than 70 ° C. The reason is that dehydration of the plant material is promoted by bringing the sugar solution into contact with the mixture under some heating conditions.

  In a 3rd process, the 2nd coating layer which covers a 1st coating layer is formed by applying the incompletely crushed seed and seeds containing an oil content of 20% or more after the 2nd process. In this case, the third step is preferably performed as soon as possible after the second step. The reason is that storage and the like with the surface still sticky leads to a decrease in productivity, and should be avoided as much as possible. Further, if the elapsed time after the completion of the second step is too long, the first coating layer may be somewhat cured, and the second coating layer is difficult to adhere.

  In this step, the second coating layer covering the first coating layer can be formed relatively easily and inexpensively by applying incompletely crushed seed and seeds containing a large amount of oil. In addition, since a 1st coating layer consists of a viscous sugar liquid, it can adhere and hold | maintain a 2nd coating layer on the surface reliably. And after passing through this process, as a result of covering the sticky 1st coating layer with the 2nd coating layer, the processed food without stickiness is completed. Thereafter, the processed food is packed in a predetermined container and stored at a predetermined temperature.

  Hereinafter, an example embodying the present embodiment will be described with reference to FIG.

  Here, 5 kg of sweet potato 11 produced in Kagoshima was prepared and carefully washed with water. Thereafter, the washed sweet potato 11 was cut into pieces so that each piece was about 20 g, and this was used as a plant material.

  In the following first step, first, a first oil tank filled with rapeseed oil set at 80 ° C., a second oil tank filled with rapeseed oil set at 100 ° C., and a third oil tank filled with rapeseed oil set at 120 ° C. Prepared. Then, after the sweet potato 11, which is a plant material, passed through the first oil tank for 5 minutes to adjust the oil, the oil was adjusted by passing through the second oil tank for 10 minutes, and finally passed through the third oil tank for 5 minutes to adjust the oil. As a result of the dehydration by such an oil, the moisture content of the sweet potato 11 which was originally 70% by weight or more was reduced to 50% by weight or less.

  In the second step, the first sugar solution tank filled with honey (sugar solution) having a Brix sugar content of 60 or more and set to 90 ° C., and the honey (sugar solution) having a Brix sugar content of 80 or more and set to 80 ° C. A filled second sugar solution tank was prepared. The sweet potato 11 dehydrated in the first step was passed through the first sugar bath for 10 minutes, and then passed through the second sugar bath for 20 minutes. As a result of contacting the sugar solution with the sweet potato 11 in such a process, a honey layer 21 (first covering layer) having a thickness of about 1.0 mm to 3.0 mm covering the entire surface of the sweet potato 11 was formed.

  In the subsequent third step, black sesame (seed and seeds) containing 20% or more of oil is appropriately crushed using a predetermined sesame grinder to form a crushed sesame layer 31 as a second coating layer. 1 kg of sesame was prepared. However, black sesame seeds were not completely crushed and kept in a state of grain properties to some extent. Next, this beaten sesame was applied to the entire surface of the honey layer 21 of the sweet potato 11 to form a beaten sesame layer 31 having a thickness of about 1.0 mm to 3.0 mm covering the honey layer 21. As a result, 6 kg of non-sticky processed food 1 (universal potato) was obtained.

  A sample obtained through the first to third steps was designated as “Example 1”, and a sample obtained by omitting the third step was designated as “Comparative Example 1”. When these samples were compared, Comparative Example 1 was very sticky and difficult to eat. On the other hand, in Example 1, there was almost no stickiness, it was very easy to eat, and the texture was also suitable. Moreover, not only the taste was good, but also black sesame was used, which was very favorable from a nutritional point of view. Further, when the test of refrigerated storage at 4 ° C. was conducted for Example 1, no stickiness was observed at any time after 5 days, 10 days, or 30 days. In addition, no decrease in texture was observed.

  In this example, instead of using the sweet potato 11 from Kagoshima, 5 kg of potato from Hokkaido was prepared and carefully washed with water. Thereafter, the washed potatoes were cut into pieces so that each piece was about 20 g, and this was used as a plant material. Other conditions were the same as in Example 1, and 6 kg of non-sticky potato processed food was obtained. This is the sample of Example 2.

  The sample of Example 2 obtained in this way had almost no stickiness, was very easy to eat, and had a good texture. Moreover, not only the taste was good, but also black sesame was used, which was very favorable from a nutritional point of view. Further, when Example 2 was subjected to a refrigerated storage at 4 ° C., no stickiness was observed after 5 days, after 10 days, or after 30 days. In addition, no decrease in texture was observed.

  In addition, you may change the said Example 1 of this invention as follows.

  -Instead of potatoes, for example, fruits and legumes may be used as plant materials.

  -Instead of the sesame seeds, for example, sushi peanuts may be used as the second coating layer forming material.

  Next, in addition to the technical ideas described in the claims, the technical ideas grasped by the embodiments described above are listed below.

  (1) A plant material having a moisture content of 50% by weight or less, a first coating layer to which a sugar solution having a Brix sugar content of 50 or more is attached and covering the surface of the plant material, and an oil content of 20% or more A non-sticky processed food that has a second coating layer that covers the surface of the first coating layer as a main component, and is a frozen storage at a temperature of 0 ° C. or lower.

  (2) A first coating layer to which potatoes having a moisture content of 50% by weight or less and a sugar solution having a Brix sugar content of 50 or more are attached and covers the entire surface of the potatoes, and incompletely crushed sesame A non-sticky processed potato food comprising a second coating layer that covers the entire surface of the first coating layer.

BRIEF DESCRIPTION OF THE DRAWINGS The schematic sectional drawing which shows the sticky processed potato food (university potato) of one Example which actualized this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Non-sticky processed potato processed food as a non-sticky processed food 11 ... Sweet potato as a plant material 21 ... A honey layer as a first coating layer 31 ... A roasted sesame layer as a second coating layer

Claims (3)

  A seed material comprising a plant material having a moisture content of 50% by weight or less, a first coating layer to which a sugar solution having a Brix sugar content of 50 or more is attached and covering the surface of the plant material, and 20% or more of oil A non-sticky processed food comprising a second coating layer, the main component of which is an incompletely crushed material and covering the surface of the first coating layer.   The non-sticky processed food according to claim 1, wherein the plant material is a potato. A first step of reducing the moisture content to 50% by weight or less by dehydrating the plant material in oil at 80 ° C. or higher and 200 ° C. or lower;
A second step of forming a first coating layer covering the surface of the plant material by bringing a sugar solution having a Brix sugar content of 50 or more into contact with the plant material after the first step;
And a third step of forming a second coating layer covering the first coating layer by applying an incompletely crushed seed and seed containing 20% or more of oil after the second step. A method for producing non-sticky processed foods.

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