JP2011024542A - Method for treating surface of sweet potato, and surface-treated sweet potato produced by utilizing the same - Google Patents
Method for treating surface of sweet potato, and surface-treated sweet potato produced by utilizing the same Download PDFInfo
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本発明は、さつまいもの収穫後、品質の低下を防止し、商品性を増進させることができるさつまいもの表面処理方法に関する。 The present invention relates to a surface treatment method for sweet potatoes that can prevent deterioration of quality after harvesting sweet potatoes and improve the product quality.
最近、さつまいもの抗癌、抗酸化作用、及び血中コレステロールの降下作用などの薬理的効果が認められて、成人病の予防のための健康食品として脚光を浴びることにより、おやつ用さつまいもの需要が増加している。 Recently, pharmacological effects such as sweet potato anti-cancer, antioxidant action, and blood cholesterol lowering action have been recognized, and the demand for sweet candy for snacks has come to the spotlight as a health food for the prevention of adult diseases. It has increased.
さつまいもは、アルカリ性食品として、各種のビタミン、無機質、及び良質の食物繊維が含まれており、農薬をほとんど使用せずに栽培可能な低公害の健康食品である。 Sweet potato is a low-pollution health food that contains various vitamins, minerals, and high-quality dietary fiber as an alkaline food, and can be cultivated with little use of pesticides.
さつまいもの球根は、エネルギーの供給源である炭水化物の含有量が最も多く、タンパク質、脂肪、食物繊維、カリウム、リン、鉄、灰分などが均等に入っている。さつまいものでんぷんは、熱量が３３６ｋｃａｌとして高い側に属し、タンパク質の中には、必須アミノ酸が、均等にバランスよく含まれており、ビタミンＡが豊富に含まれているので、毎日１００ｇのさつまいもを摂取すれば、ビタミンＡ（ベータカロチン：ビタミンＡの前駆物質）の１日の必要量を１００％供給することができる。 Sweet potato bulbs have the highest content of carbohydrates as a source of energy, and contain equal amounts of protein, fat, dietary fiber, potassium, phosphorus, iron, and ash. Sweet potato starch belongs to the higher side with a calorific value of 336 kcal, and the protein contains essential amino acids in a well-balanced manner and is rich in vitamin A. Then, 100% of the daily required amount of vitamin A (beta carotene: precursor of vitamin A) can be supplied.
韓国は、温帯の北部に位置して、さつまいもの生育期間が比較的短い。夏季には温度が高く、湿気が多いので、山間高冷地を除外した大部分の地域において、初霜が９月２０日以後に降りる地域であれば、安全に栽培することができる。さつまいもの主な生産地としては、韓国の南部地域である全羅南道が、栽培面積の２４％を占めており、人口が密集されている京畿地域が、近年栽培面積が増加して２１％を占めている。 South Korea is located in the northern part of the temperate zone and has a relatively short growing season. Since it is hot and humid in the summer, it can be cultivated safely in most areas excluding mountainous and cold areas where the initial frost falls after September 20th. The main production area for sweet potatoes is Jeollanam-do, which is the southern part of South Korea, accounting for 24% of the cultivation area, and the densely populated Gyeonggi area has recently grown to 21%. ing.
８０年代までは、でんぷん加工用と酒精用として政府に購買させる目的で、さつまいもを栽培し、一部は冬の食用としても栽培していたが、現在では、多くの面積が、おやつ用さつまいもの早期栽培用に転換された。 Until the 1980s, sweet potatoes were cultivated for the purpose of making the government purchase them for starch processing and alcohol use, and some were also cultivated for winter consumption. It was converted for early cultivation.
市場に出荷されているさつまいもは、従来では、ほとんど土が付いているままで流通されていたが、最近、流通業者が、さつまいもを洗浄し、表面乾燥して流通する形態に変化されている。 Conventionally, sweet potatoes shipped to the market have been distributed almost with soil attached, but recently, distributors have changed to a form in which sweet potatoes are washed and surface dried.
洗浄されたさつまいもは、プラスチックフィルムによる小包装で流通される時、包装紙の内部の高湿な条件により、黒斑病及び軟腐病が急速に進行されるので、冬季には３日、そして翌年３〜４月頃の春季には２日ほどに流通期間が短くなる問題がある。また、段ボール箱で包装され、売台においてオープン販売する場合にも、特有の明るい紫色成分が退色するので、商品の価値を低下させる問題がある。 When washed sweet potatoes are distributed in small packages with plastic film, black spots and soft rot are rapidly progressed due to the high humidity inside the wrapping paper. In the spring of March to April, there is a problem that the distribution period is shortened by about two days. In addition, when packaged in a cardboard box and open-sold on a sales stand, there is a problem that the value of the product is lowered because the unique bright purple component fades.
また、呼吸及び蒸散作用により、貯蔵及び流通期間中、鮮度及び品質に影響を及ぼし、さつまいもの表皮が薄くなり、むけやすくなる問題がある。 In addition, due to respiration and transpiration, freshness and quality are affected during storage and distribution, and the skin of sweet potatoes becomes thin and easily peeled off.
本発明の目的は、さつまいもの収穫後、品質の低下を防止し、商品性を増進させるために、さつまいもの色感及び殺菌効果を増加させることができる、さつまいもの表面処理方法、及びこれを利用して製造された表面処理済みのさつまいもを提供することである。 An object of the present invention is to provide a surface treatment method for sweet potato, which can increase the color feeling and sterilization effect of sweet potato in order to prevent deterioration in quality after harvesting the sweet potato and improve the merchantability. It is to provide a surface-treated sweet potato manufactured.
上記目的を達成するために、本発明の一つの側面によれば、さつまいもの表面を、ｐＨ１〜４の酸溶液で、１〜１０分間処理する段階を含む、さつまいもの表面処理方法を提供する。 In order to achieve the above object, according to one aspect of the present invention, there is provided a method for treating a surface of a sweet potato, comprising treating the surface of the sweet potato with an acid solution having a pH of 1 to 4 for 1 to 10 minutes.
具体的に、本発明は、（ｉ）さつまいもの表面を、電解水、塩素水、オゾン水、又は二酸化塩素水で、３０秒〜２分間処理する段階と、（ｉｉ）上記殺菌処理されたさつまいもの表面を乾燥する段階と、（ｉｉｉ）上記乾燥されたさつまいもの表面を、ｐＨ１〜４の酸溶液で、１〜１０分間処理する段階とを含む、さつまいもの表面処理方法を提供する。 Specifically, the present invention includes (i) a step of treating the surface of sweet potato with electrolyzed water, chlorine water, ozone water, or chlorine dioxide water for 30 seconds to 2 minutes, and (ii) the sterilized sweet potato And (iii) treating the surface of the dried sweet potato with an acid solution having a pH of 1 to 4 for 1 to 10 minutes.
また、本発明は、（ｉ）さつまいもの表面を、ｐＨ１〜４の酸溶液で、１〜１０分間処理する段階と、（ｉｉ）上記酸溶液が処理されたさつまいもの表面を乾燥する段階と、（ｉｉｉ）上記乾燥されたさつまいもの表面を、上記さつまいもの重量の１〜１０％重量のオイルにより、３０秒〜５分間処理する段階とを含む、さつまいもの表面処理方法を提供する。 The present invention also includes (i) treating the surface of sweet potato with an acid solution having a pH of 1 to 4 for 1 to 10 minutes, and (ii) drying the surface of the sweet potato treated with the acid solution; And (iii) treating the surface of the dried sweet potato with an oil having a weight of 1 to 10% of the weight of the sweet potato for 30 seconds to 5 minutes.
以下、本発明をより詳しく説明する。 Hereinafter, the present invention will be described in more detail.
最近、さつまいもの流通は、さつまいもの表面を洗浄し乾燥させた後、行われる形態に変化されている。 Recently, the distribution of sweet potato has been changed to a form in which the surface of the sweet potato is washed and dried.
土壌と共に収穫されたさつまいもは、表皮が薄く、よく剥け、衝撃に弱いので、表皮に付着された土壌微生物により容易に汚染されて、軟腐病又は黒斑病などの腐敗が容易に発生する。従って、さつまいもの流通中、表面色の退色作用の防止及びさつまいもの新鮮度の維持のための、さつまいもの表面処理技術が要求されている。 The sweet potato harvested with the soil has a thin epidermis, peels well, and is susceptible to impacts, so it is easily contaminated by soil microorganisms attached to the epidermis, and rot such as soft rot or black spot disease easily occurs. Therefore, during the distribution of sweet potatoes, there is a need for a sweet potato surface treatment technique for preventing the fading action of the surface color and maintaining the freshness of the sweet potatoes.
これにより、本発明は、さつまいもの表面に、ｐＨ１〜４の酸溶液を、１〜１０分間処理することにより、色感を良くし、菌の生育を抑制して、さつまいもの商品性を増進させることができる方法を開示する。 Thus, the present invention improves the colorability of sweet potatoes by suppressing the growth of bacteria by treating the surface of sweet potatoes with an acid solution having a pH of 1 to 4 for 1 to 10 minutes. A method that can be disclosed is disclosed.
さつまいもの表面に処理される酸溶液のｐＨは、ｐＨ１〜４、望ましくは、１．５〜３．０の範囲を有することが良い。上記酸溶液のｐＨが１未満である場合、過度な赤色になり、さつまいもの自然的な色感を有しにくく、４を超過する場合、色感の増進の効果が大きくない問題がある。 The pH of the acid solution treated on the surface of the sweet potato should be in the range of pH 1-4, preferably 1.5-3.0. When the pH of the acid solution is less than 1, it becomes excessively red, and it is difficult to have a natural color feeling of sweet potato, and when it exceeds 4, there is a problem that the effect of enhancing the color feeling is not great.
また、上記酸溶液は、レモン汁、クエン酸、酢、りんご酸、琥珀酸、酒石酸、乳酸、及びアスコルビン酸から構成される群から選択することができる。但し、食用可能なものであれば、これらに限定されるものではない。 The acid solution can be selected from the group consisting of lemon juice, citric acid, vinegar, malic acid, succinic acid, tartaric acid, lactic acid, and ascorbic acid. However, as long as it is edible, it is not limited to these.
上記酸溶液は、１〜１０分間、望ましくは５分間、さつまいもの表面に噴霧又は浸漬処理することができ、１分未満で処理する場合は、色感の増進の効果が大きくなく、１０分超過で処理する場合は、効果に対して処理時間が過度となる。 The acid solution can be sprayed or dipped on the surface of sweet potato for 1 to 10 minutes, desirably 5 minutes. When treated in less than 1 minute, the effect of enhancing the color is not so great and it exceeds 10 minutes. When processing by, processing time will become excessive with respect to an effect.
一方、本発明におけるさつまいもの表面処理方法は、上記酸溶液処理工程の前後に、さつまいもの表面を電解水、塩素水、オゾン水、又は二酸化塩素水のような殺菌水により、３０秒〜２分間処理する工程を更に含むことができる。 On the other hand, in the surface treatment method for sweet potatoes in the present invention, before and after the acid solution treatment step, the surface of the sweet potato is treated with sterilizing water such as electrolytic water, chlorine water, ozone water, or chlorine dioxide water for 30 seconds to 2 minutes. It can further include the process of processing.
具体的に、（ｉ）さつまいもの表面に、電解水、塩素水、オゾン水、又は二酸化塩素水を、３０秒〜２分間処理する段階と、（ｉｉ）上記殺菌処理されたさつまいもの表面を乾燥する段階と、（ｉｉｉ）上記乾燥されたさつまいも表面に、ｐＨ１〜４の酸溶液を、１〜１０分間処理する段階とを含む。 Specifically, (i) the surface of the sweet potato is treated with electrolyzed water, chlorine water, ozone water, or chlorine dioxide water for 30 seconds to 2 minutes, and (ii) the sterilized sweet potato surface is dried. And (iii) treating the surface of the dried sweet potato with an acid solution having a pH of 1 to 4 for 1 to 10 minutes.
上記電解水、塩素水、オゾン水、及び二酸化塩素水の処理濃度としては、電解水は５０〜１５０ｐｐｍ、塩素水は５０〜２００ｐｐｍ、オゾン水は２〜１０ｐｐｍ、そして二酸化塩素水は５〜３０ｐｐｍであることが、殺菌力と処理時間とを考慮するにおいて好ましい。 As the treatment concentration of the above electrolyzed water, chlorinated water, ozone water, and chlorinated water, electrolyzed water is 50 to 150 ppm, chlorinated water is 50 to 200 ppm, ozone water is 2 to 10 ppm, and chlorinated water is 5 to 30 ppm. It is preferable in view of sterilizing power and processing time.
上記処理時間は、３０秒〜２分、望ましくは１分が良く、３０秒未満であれば、殺菌効果が少なく、２分超過であれば、殺菌効果に対して工程時間が多く所要される問題がある。 The treatment time is 30 seconds to 2 minutes, preferably 1 minute. If it is less than 30 seconds, the sterilization effect is low, and if it exceeds 2 minutes, a long process time is required for the sterilization effect. There is.
上記殺菌水処理工程の後に、さつまいもの表面を４０〜６０℃の熱風などにより乾燥し、上述した酸溶液の処理工程を行うことができる。あるいは、上記酸溶液処理を先に行い、殺菌水処理を行うこともできるが、殺菌及び保存の面から酸処理工程を後に行うことが良い。 After the sterilizing water treatment step, the surface of the sweet potato can be dried with hot air at 40 to 60 ° C. to perform the above-described acid solution treatment step. Alternatively, the acid solution treatment can be performed first and the sterilizing water treatment can be performed, but the acid treatment step is preferably performed later from the viewpoint of sterilization and storage.
また、本発明におけるさつまいもの表面処理方法は、上記酸溶液処理工程の後に、さつまいもの表面をオイル処理する工程を更に含むことができる。 Moreover, the surface treatment method of the sweet potato in this invention can further include the process of oil-treating the surface of a sweet potato after the said acid solution treatment process.
具体的に、本発明におけるさつまいもの表面処理方法は、（ｉ）さつまいもの表面を、ｐＨ１〜４の酸溶液で、１〜１０分間処理する段階と、（ｉｉ）上記酸溶液が処理されたさつまいもの表面を乾燥する段階と、（ｉｉｉ）上記乾燥されたさつまいもの表面を、上記さつまいも重量の１〜１０％重量のオイルで、３０秒〜５分間処理する段階とを含むことができる。 Specifically, the surface treatment method for sweet potato according to the present invention includes (i) a step of treating the surface of sweet potato with an acid solution having a pH of 1 to 4 for 1 to 10 minutes, and (ii) a sweet potato treated with the acid solution. And (iii) treating the surface of the dried sweet potato with an oil of 1-10% by weight of the sweet potato for 30 seconds to 5 minutes.
オイル処理工程において使用されるオイルは、大豆油、オリーブ油、ブドウの種油、ヤシ油、紅花油、ひまわり油、コーン油、菜種油、及び綿実油から構成される群から選択され、食用可能なものであれば、これらに限定されるものではない。 The oil used in the oil treatment process is selected from the group consisting of soybean oil, olive oil, grape seed oil, palm oil, safflower oil, sunflower oil, corn oil, rapeseed oil, and cottonseed oil, and is edible. If there is, it is not limited to these.
上記オイル処理工程においては、上記さつまいも重量の１〜１０％重量のオイル、例えば、１００Ｋｇのさつまいもを処理する時、１〜１０Ｋｇのオイルを使用することにより、さつまいもの表面に均等にオイルを付けることができるように、噴霧又は浸漬処理される。この時、処理時間は、３０秒〜５分間、望ましくは１〜５分間、より望ましくは１分間行うことが好ましい。３０秒未満で処理する場合、表面処理が十分でなく、５分超過で処理する場合、オイルが過度に付く問題がある。上記オイル処理工程の後には、４０〜６０℃の熱風などにより、さつまいもの表面を乾燥することが好ましい。 In the oil treatment process, when processing 1-10% by weight of the sweet potato, for example, 100 kg of sweet potato, 1-10 kg of oil is used to evenly apply the oil to the surface of the sweet potato. Spraying or dipping treatment is possible. At this time, the treatment time is preferably 30 seconds to 5 minutes, desirably 1 to 5 minutes, more desirably 1 minute. When the treatment is performed in less than 30 seconds, the surface treatment is not sufficient, and when the treatment is performed for more than 5 minutes, there is a problem that the oil is excessively attached. After the oil treatment step, the surface of the sweet potato is preferably dried with hot air at 40 to 60 ° C.
また、本発明におけるさつまいもの表面処理方法は、上記酸溶液処理工程の後に、３０〜７０℃の熱水を、１０秒〜５分間処理する段階を含むことができ、あるいは、上述した殺菌水処理工程と酸溶液処理工程との間に、天然色素処理工程を含むことができる。 Moreover, the surface treatment method of the sweet potato in this invention can include the step of treating 30-70 degreeC hot water for 10 second-5 minutes after the said acid solution treatment process, or the disinfection water treatment mentioned above. A natural pigment treatment step can be included between the step and the acid solution treatment step.
上記天然色素処理工程においては、紫色のさつまいも、赤色の大根、ビート、赤キャベツなどの食用作物から抽出された色素に、上記殺菌水により処理されたさつまいもを、１０秒〜１０分、望ましくは３０秒〜２分間浸漬することが、さつまいもの表面色感を良くし、保管中にさつまいもが柔らかくなることを防止する次元で好ましい。 In the natural pigment treatment step, purple sweet potato, or a sweet potato treated with sterilized water on a pigment extracted from food crops such as red radish, beet, red cabbage, etc. for 10 seconds to 10 minutes, preferably 30 Soaking for 2 to 2 minutes is preferable because it improves the surface color of the sweet potato and prevents the sweet potato from becoming soft during storage.
以下、本発明の好ましい実施例を通して、本発明の構成及び作用をより詳しく説明する。ただし、これは、本発明の好ましい例示として提示されたものであり、いかなる意味でも、これによって本発明が制限されることで解釈されることはできない。 Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and cannot be construed in any way as the present invention is limited thereby.
ここに記載されていない内容は、この技術分野において熟練された者であれば、十分に技術的に類推されることができるものであるので、その説明を省略する。 The contents not described here can be sufficiently technically estimated by those skilled in this technical field, and the description thereof will be omitted.
実施例１：酸溶液処理
１−１：レモン汁処理
同じ土壌から共に収穫された、表面色感及び状態が類似したさつまいもを選別し、洗浄し、その水気を除去した。その後、これらのさつまいもを、それぞれｐＨ１．５及び２．５のレモン汁溶液に５分間浸漬した後、６０℃の熱風乾燥機により２０分間乾燥した。乾燥の直後、１日経過後、２日経過後、及び３日経過後の色度変化を観察し、その結果を表１に示した。また、上記レモン汁（ｐＨ２．５）処理の前と処理の１日後、さつまいもの表面の総菌数及び黴の数の変化を測定し、表２に示した。各群に１０個のさつまいもを使用し、各数値は、群毎の平均値である。
Example 1: Acid Solution Treatment 1-1: Lemon Juice Treatment Sweet potatoes with similar surface color and condition that were harvested from the same soil were selected, washed, and the moisture was removed. Thereafter, these sweet potatoes were immersed in a lemon juice solution having a pH of 1.5 and 2.5 for 5 minutes, respectively, and then dried with a hot air dryer at 60 ° C. for 20 minutes. Immediately after drying, changes in chromaticity were observed after 1 day, 2 days, and 3 days, and the results are shown in Table 1. In addition, changes in the total number of bacteria and the number of pods on the surface of sweet potato were measured before the lemon juice (pH 2.5) treatment and one day after the treatment, and are shown in Table 2. Ten sweet potatoes are used for each group, and each numerical value is an average value for each group.
１−２：クエン酸処理
同じ土壌から共に収穫された、表面色感及び状態が類似したさつまいもを選別し、洗浄し、その水気を除去した。その後、これらのさつまいもをそれぞれｐＨ１．５及び２．５のクエン酸溶液に５分間浸漬した後、６０℃の熱風乾燥機により２０分間乾燥した。乾燥の直後、１日経過後、２日経過後、及び３日経過後の色度変化を観察し、その結果を表１に示した。また、上記クエン酸（ｐＨ２．５）処理の前と処理の１日後、さつまいもの表面の総菌数及び黴の数の変化を測定し、表２に示した。各群に１０個のさつまいもを使用し、各数値は、群毎の平均値である。
1-2: Citric acid treatment Sweet potatoes with similar surface color and condition, which were harvested together from the same soil, were selected, washed, and the moisture was removed. Thereafter, these sweet potatoes were immersed in a citric acid solution having a pH of 1.5 and 2.5 respectively for 5 minutes, and then dried for 20 minutes with a hot air dryer at 60 ° C. Immediately after drying, changes in chromaticity were observed after 1 day, 2 days, and 3 days, and the results are shown in Table 1. In addition, before and after the above citric acid (pH 2.5) treatment and 1 day after the treatment, changes in the total number of bacteria and the number of pods on the surface of sweet potato were measured and shown in Table 2. Ten sweet potatoes are used for each group, and each numerical value is an average value for each group.
その結果、表１及び図１に示したように、酸溶液処理の後に１日が経過する時まで、ａ値（赤色指数）がある程度増加した後、安定しており、低いｐＨの酸溶液を処理する場合、より鮮明な赤色を示すことが分かる。ｂ値（黄色指数）は、処理の後に減少し、時間が経過するに伴い、再度本来の値以上に増加された。Ｌ値（明るさ指数）は、低いｐＨの酸溶液処理の直後にある程度減少した後、再度安定化しており、反対にｐＨ２．５以上の酸溶液処理の群においては、ある程度増加した後に安定された。 As a result, as shown in Table 1 and FIG. 1, the a value (red index) increased to some extent until one day after the acid solution treatment, and was stable and low pH acid solution was obtained. It can be seen that when processed, it shows a clearer red color. The b value (yellow index) decreased after the treatment and increased again over the original value over time. The L value (brightness index) decreases to some extent immediately after the acid solution treatment at a low pH and then stabilizes again. On the contrary, in the acid solution treatment group having a pH of 2.5 or more, it stabilizes after increasing to some extent. It was.
色相選好度が高いさつまいものＬ、ａ、及びｂ値は、Ｌ値が４４〜５０、ａ値が１７〜２２、そしてｂ値が８．０〜１３であることを考慮する時、実施例のような酸処理により、選好度の高い色相に変化されたことが分かる。 L, a, and b values for sweet potatoes with high hue preference are taken into account when the L value is 44-50, the a value is 17-22, and the b value is 8.0-13. It can be seen that the acid treatment changed the hue to a high preference.
また、総菌数や黴の数も、酸処理の後に減少したので、上記酸処理工程が、殺菌効果を有することが分かり、レモン汁よりはクエン酸処理が、若干良いことが分かる。 In addition, since the total number of bacteria and the number of sputum decreased after the acid treatment, it can be seen that the acid treatment step has a bactericidal effect, and citric acid treatment is slightly better than lemon juice.
実施例２：複合処理１
２−１：塩素水及びレモン汁処理
同じ土壌から共に収穫された、表面色感及び状態が類似したさつまいもを選別し、洗浄し、その水気を除去した。その後、これらのさつまいもを１００ｐｐｍの塩素水に１分間浸漬し、表面を乾燥した後、ｐＨ２．５のレモン汁溶液に５分間浸漬し、表面を乾燥した。対照群としては、塩素水及び酸溶液による処理をしていない群、１００ｐｐｍの塩素水のみで処理した群、及びｐＨ２．５のレモン汁溶液のみで処理した群を利用した（各群に１０個のさつまいもを使用した）。１日経過後の色度変化を観察し、その結果を表３に示した。また、１日経過の後、さつまいもの表面の総菌数及び黴の数の変化を測定し、表４に示した。各数値は、群毎の平均値である。
Example 2: Compound processing 1
2-1: Chlorine water and lemon juice treatment Sweet potatoes that were harvested from the same soil and similar in surface color and condition were selected, washed, and the moisture removed. Thereafter, these sweet potatoes were immersed in 100 ppm of chlorine water for 1 minute to dry the surface, and then immersed in a lemon juice solution having a pH of 2.5 for 5 minutes to dry the surface. As a control group, a group not treated with chlorine water and an acid solution, a group treated only with 100 ppm chlorine water, and a group treated only with a lemon juice solution at pH 2.5 were used (10 per group). Used sweet potato). The change in chromaticity after 1 day was observed, and the results are shown in Table 3. In addition, changes in the total number of bacteria and the number of wrinkles on the surface of the sweet potato were measured after one day, and are shown in Table 4. Each numerical value is an average value for each group.
２−２：塩素水及びクエン酸処理
同じ土壌から共に収穫された、表面色感及び状態が類似したさつまいもを選別し、洗浄し、その水気を除去した。その後、これらのさつまいもを１００ｐｐｍの塩素水に１分間浸漬し、表面を乾燥した。これらをｐＨ２．５のクエン酸溶液に５分間浸漬し、表面を乾燥した。対照群としては、塩素水と酸溶液とによる処理をしていない群、１００ｐｐｍの塩素水のみで処理した群、及びｐＨ２．５のクエン酸溶液のみで処理した群を利用した（各群に１０個のさつまいもを使用した）。処理の１日後、色度変化を観察し、その結果を表３に示した。また、処理の１日後、さつまいもの表面の総菌数及び黴の数の変化を測定し、表４に示した。各数値は、群毎の平均値である。
2-2: Chlorine water and citric acid treatment Sweet potatoes with similar surface color and condition that were harvested from the same soil were selected, washed, and the moisture was removed. Then, these sweet potatoes were immersed in 100 ppm chlorine water for 1 minute, and the surface was dried. These were immersed in a citric acid solution having a pH of 2.5 for 5 minutes to dry the surface. As a control group, a group not treated with chlorine water and an acid solution, a group treated only with 100 ppm chlorine water, and a group treated only with a pH 2.5 citric acid solution were used (10 per group). Used sweet potatoes). One day after the treatment, the chromaticity change was observed, and the results are shown in Table 3. In addition, changes in the total number of bacteria and the number of pods on the surface of sweet potato were measured one day after the treatment, and are shown in Table 4. Each numerical value is an average value for each group.
表３に示したように、ｂ値は酸や塩素水を単独処理した場合には差がないが、これらを複合処理した場合、Ｌ値は１．０５〜１．４９に上昇し、ａ値は４．３６〜６．３３に増加することにより、特に赤色指数が多く上昇して、色感が良くなることが分かる。即ち、さつまいもの表面に酸や塩素水を単独に処理した場合より、複合処理した場合に、色度の嗜好度が遥かに高いことを示している（図２参照）。また、表４に示したように、酸や塩素水を単独に処理した場合に対して複合処理した場合に、総菌数が１０2ｃｆｕ／ｇ程度減少し、黴の数は１０1ｃｆｕ／ｇ程度減少することにより、複合処理した場合に殺菌効果がより大きいことが分かる。 As shown in Table 3, the b value is not different when acid or chlorine water is treated alone, but when these are combined, the L value rises to 1.05-1.49, and the a value Increases from 4.36 to 6.33, the red index increases particularly, and the color feel is improved. That is, it shows that the preference of chromaticity is much higher in the case of complex treatment than in the case where the surface of sweet potato is treated with acid or chlorine water alone (see FIG. 2). In addition, as shown in Table 4, when combined with acid or chlorine water alone, the total number of bacteria was reduced by about 10 2 cfu / g, and the number of sputum was 10 1 cfu / g. It can be seen that the bactericidal effect is greater when the composite treatment is performed by reducing the amount by about g.
実施例３：複合処理２
３−１：酸処理及び大豆油処理
同じ土壌から共に収穫された、表面色感及び状態が類似したさつまいもを選別し、洗浄し、その水気を除去した。その後、これらのさつまいもをｐＨ２．５のクエン酸溶液に５分間浸漬した。上記さつまいもの表面を乾燥し、上記さつまいも重量の１０％重量の大豆油（食用油）を、３分間噴霧処理した。対照群としては、クエン酸と大豆油による処理をしていない群、クエン酸のみで処理した群、及び大豆油のみで処理した群を利用した（各群に１０個のさつまいもを使用した）。処理の１日後、色度変化を観察し、その結果を表５に示した。数値は、各群の平均値である。
Example 3: Compound processing 2
3-1: Acid treatment and soybean oil treatment Sweet potatoes with similar surface color and condition that were harvested from the same soil were selected, washed, and their water content was removed. Thereafter, these sweet potatoes were immersed in a pH 2.5 citric acid solution for 5 minutes. The surface of the sweet potato was dried, and soybean oil (edible oil) having a weight of 10% of the sweet potato was sprayed for 3 minutes. As a control group, a group not treated with citric acid and soybean oil, a group treated only with citric acid, and a group treated only with soybean oil were used (10 sweet potatoes were used for each group). One day after the treatment, the chromaticity change was observed and the results are shown in Table 5. The numerical value is an average value of each group.
３−２：酸処理及びオリーブ油処理
同じ土壌から共に収穫された、表面色感及び状態が類似したさつまいもを選別し、洗浄し、その水気を除去した。その後、これらのさつまいもをｐＨ２．５のクエン酸溶液に５分間浸漬した。上記さつまいもの表面を乾燥し、上記さつまいも重量の１０％重量のオリーブ油を３分間噴霧処理した。対照群としては、クエン酸とオリーブ油による処理をしていない群、クエン酸のみで処理した群、及びオリーブ油のみで処理した群を利用した（各群に１０個のさつまいもを使用した）。処理の１日後、色度変化を観察し、その結果を表５に示した。数値は、各群の平均値である。
3-2: Acid treatment and olive oil treatment Sweet potatoes with similar surface color and condition that were harvested from the same soil were selected, washed, and their water content was removed. Thereafter, these sweet potatoes were immersed in a pH 2.5 citric acid solution for 5 minutes. The surface of the sweet potato was dried and sprayed with olive oil having a weight of 10% of the sweet potato for 3 minutes. As a control group, a group not treated with citric acid and olive oil, a group treated only with citric acid, and a group treated only with olive oil were used (10 sweet potatoes were used for each group). One day after the treatment, the chromaticity change was observed and the results are shown in Table 5. The numerical value is an average value of each group.
表５及び図３に示したように、クエン酸及び大豆油を単独で処理した場合より、これらを複合処理した場合、赤色を示すａ値が６．３９〜７．６１程度に上昇し、さつまいもの赤色がより濃くなり、嗜好性が良いことが分かる（図３参照）。 As shown in Table 5 and FIG. 3, when combined with citric acid and soybean oil alone, when these were combined, the a value indicating red rose to about 6.39 to 7.61, sweet potato It can be seen that the red color becomes darker and the palatability is good (see FIG. 3).
実施例４：複合処理３
同じ土壌から共に収穫された、表面色感及び状態が類似したさつまいもを選別し、洗浄し、その水気を除去した。その後、これらのさつまいもを５０℃の熱水に１分間浸漬した後、冷水に浸して冷却した。表面の水気を除去し、ｐＨ２．５のクエン酸溶液に５分間浸漬した後、さつまいもの表面を乾燥し、処理の１日後の色度変化を観察した。その結果、熱水処理なしでクエン酸溶液のみで処理した場合より、これらを複合処理した場合、ａ、ｂ値はほとんど差がなかったが、Ｌ値がより上昇したことにより、さつまいもの表面の明るさがより明るくなったことが分かった。
Example 4: Compound processing 3
Sweet potatoes with similar surface color and condition that were harvested together from the same soil were selected, washed, and their water content was removed. Thereafter, these sweet potatoes were immersed in hot water at 50 ° C. for 1 minute, and then immersed in cold water for cooling. After removing moisture on the surface and immersing in a citric acid solution having a pH of 2.5 for 5 minutes, the surface of the sweet potato was dried, and the change in chromaticity after 1 day of treatment was observed. As a result, there was almost no difference in the a and b values when these were combined with the citric acid solution alone without the hot water treatment. It turned out that the brightness became brighter.
実施例５：複合処理４
同じ土壌から共に収穫された、表面色感及び状態が類似したさつまいもを選別し、洗浄し、その水気を除去した。その後、これらのさつまいもを１００ｐｐｍの塩素水に１分間浸漬し、表面を乾燥した後、紫色のさつまいもから抽出した色素（Ｂｒｉｘ３７．５）０．５％に１０分間浸漬した。その後、上記さつまいもの表面を乾燥し、ｐＨ２．５のクエン酸溶液に５分間浸漬処理し、さつまいもの表面を乾燥した。そして、処理の１日後の色度変化を観察し、その結果を図４に示した。図４を参照すれば、さつまいもの表面に酸や塩素水、又は色素処理を単独で行った場合より、複合処理した場合に色度が遥かに優秀なことが分かる。
Example 5: Compound processing 4
Sweet potatoes with similar surface color and condition that were harvested together from the same soil were selected, washed, and their water content was removed. Thereafter, these sweet potatoes were immersed in 100 ppm of chlorine water for 1 minute, and after the surface was dried, they were immersed in 0.5% of a pigment (Brix 37.5) extracted from purple sweet potatoes for 10 minutes. Thereafter, the surface of the sweet potato was dried and immersed in a citric acid solution having a pH of 2.5 for 5 minutes to dry the surface of the sweet potato. Then, the change in chromaticity one day after the treatment was observed, and the result is shown in FIG. Referring to FIG. 4, it can be seen that the chromaticity is much better when the composite treatment is performed than when the surface of the sweet potato is subjected to acid, chlorine water, or pigment treatment alone.
以上、添付された表を参照して本発明の実施例を説明したが、本発明は、上記実施例に限定されるものではなく、多様な形態に具現されることができ、本発明が属する技術分野において通常の知識を有する者は、本発明の技術的な思想や必須的な特徴を変更しなく、異なる具体的な形態に実施されることができることを理解することができるであろう。従って、上述した実施例は、すべての面から例示的なものであり、限定的なものではないと理解しなければならない。 The embodiments of the present invention have been described with reference to the attached table. However, the present invention is not limited to the above-described embodiments, and can be embodied in various forms. Those having ordinary skill in the art will understand that the present invention can be implemented in different specific forms without changing the technical idea and essential features of the present invention. Therefore, it should be understood that the above-described embodiments are illustrative in all aspects and not restrictive.
本発明によれば、さつまいもの表面にｐＨ１〜４の酸溶液を１〜１０分間処理する表面処理工程は、さつまいもの色素の安定化を図って色感を高め、殺菌効果を付与して微生物などによる汚染を抑制することができるので、さつまいもの貯蔵及び流通性を増加させることができる。 According to the present invention, the surface treatment step of treating a sweet potato surface with an acid solution having a pH of 1 to 4 for 1 to 10 minutes stabilizes the sweet potato pigment to enhance the color feeling, imparts a bactericidal effect, and the like. Since the contamination by can be suppressed, the storage and distribution of sweet potatoes can be increased.
Claims (13)
前記殺菌水処理されたさつまいもの表面を酸溶液で処理する段階と、
前記酸溶液で処理されたさつまいもの表面を乾燥する段階と、
前記乾燥されたさつまいもの表面を、上記さつまいもの重量の１〜１０％重量のオイルにより、３０秒〜５分間処理する段階と
を含むさつまいもの表面処理方法。 Treating the surface of the sweet potato with sterilizing water;
Treating the surface of the sweet potato treated with the sterilizing water with an acid solution;
Drying the surface of the sweet potato treated with the acid solution;
Treating the surface of the dried sweet potato with an oil having a weight of 1 to 10% of the weight of the sweet potato for 30 seconds to 5 minutes.
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| CN105410155A (en) * | 2015-11-27 | 2016-03-23 | 湖北工业大学 | Color-protecting and fresh-keeping method capable of restraining potatoes from sprouting and reducing solanine |
| CN109511732A (en) * | 2018-11-26 | 2019-03-26 | 安徽省阜阳永祥良种服务有限责任公司 | A kind of sweet potato storage method |
| CN113243501A (en) * | 2021-05-26 | 2021-08-13 | 江西农业大学 | Preparation method of high-fructo-oligosaccharide and beta-carotene dried sweet potatoes |
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